KJ Beef Brisket

See the full article for this beef brisket recipe with step-by-step instructions and photos in a previous issue of Kamado Joe's MoJoe newscast.
 2.0 / 5  (2 votes) 
Rate this recipe by clicking on the grill icon.

Specifications

Prep Time Unknown
Category Entree
Grill Used Kamado Joe
Cook Time Unknown
Meat Beef

Ingredients

1. Whole Beef Brisket (10-12lbs)
2. Olive Oil or Vegetable Oil
3. Dry Rub for Beef
4. 32 oz. Unsalted or Low Sodium Beef Broth
5. (1) Bottle Barbecue Sauce

Instructions

See the full article for this beef brisket recipe with step-by-step instructions and photos in a previous issue of Kamado Joe's MoJoe newscast.

1. Remove the brisket from the refrigerator, unwrap and place on a large serving plate or baking tray. Inject 1 ounce of beef broth into the flat section with the grain at 1" intervals.
2. Light the grill in one area. Place the wood chunks around the lit area, so they will provide smoke to the brisket for the first 3-4 hours.
3. After 5-7 minutes, insert the heat deflector with the drip pan. Fill the drip pan with water. Monitor the drip pan during the entire cooking time and refill as necessary. Do not let it dry out.
4. Use aluminum foil to cover two edges of the cooking grate. This prevents the ends of the brisket from overcooking. Place the cooking grate on the grill.
5. Place the brisket on the grill and insert the meat probe of the remote thermometer into the fat layer between the flat and point sections. Insert the probe for the grill temperature. You will only be cooking based on the remote thermometer temperatures. Do not use the dome thermometer as a guide.
6. Close the dome. Close the draft door down to a 2" opening, and have the small holes on the daisy wheel of the top vent fully open. Allow the grill temperature to rise slowly. The target temperature is 225F and it should take about an hour to reach it.
7. Allow the internal temperature of the brisket to reach 145-150F.
8. Use a 6 foot piece of aluminum foil and fold it in half to double the thickness. Pull the connection of the food probe from the remote thermometer base. Place the brisket on the foil and create a "boat" for the brisket by raising the foil around it. Add 4 ounces of beef broth and seal the foil tightly. Depending on the size of your brisket, you may need to create a foil top. The objective is to prevent any moisture from escaping.
9. Place the foiled brisket back on the grill and reattach the food probe connection to the remote thermometer.
10. Maintain the 225F grill temperature until the internal temperature of the brisket is 200-205F. It will take 8-10 hours to reach the internal temperature range.
11. Remove the brisket from the grill, place it in a large plastic tub and allow it to cool in the foil until the internal temperature reaches 175F. This prevents the brisket from continuing to cook.
12. Place the brisket in a large cooler with a bath towel below and above it. Close the lid and allow the brisket to rest for 1-3 hours. This allows the brisket to redistribute the internal moisture.
13. Remove the brisket from the cooler. Remove the brisket from the foil and place it on a metal baking tray or cutting board. Pour the liquid in the foil into a bowl. The au jus will be used to pour over the sliced brisket or served in dipping bowls with each plate. Use a large spoon to remove the fat that rises to the top of the au jus before serving.
14. As mentioned, the disadvantage of the Texas Crutch is that it softens the bark. The bark can be dried out by placing the brisket in the oven and using the broiler setting to dry it out for 15-20 minutes. Monitor closely to prevent burning.
15. Remove the brisket from the oven. Turn the brisket fat side up and use a large knife to scrape off the remaining outer fat layer.
16. Turn the brisket fat side down and choose your slicing method. Option 1: Remove the point section of the brisket by sliding a knife through the fat layer between it and the flat section. Slice the flat section against the grain in 1/4" slices. If it falls apart while cutting, cut slightly thicker slices. Option 2: Slice the flat section against the grain in 1/4" slices. If it falls apart while cutting, cut slightly thicker slices. Cut until you reach the point. Slice, cube or pull the point section. Continue slicing the remainder of the flat.
Brisket will dry out quickly, so serve immediately on Texas toast or thick toasted sour dough slices with au jus and warmed barbecue sauce. Suggested sides: steak fries, coleslaw and baked beans.
Storage and Leftovers
Place any leftover slices in a sealable container and pour au jus over them, so they will stay moist. The best way to reheat brisket slices is in the microwave. Place the slices in a microwavable bowl, pour some au jus over them and cover the bowl with plastic wrap. Heat 30 seconds at a time until the slices are warm to the touch.

Submitted By: D. Schultz, Auburn, GA Website: www.kamadojoe.com
    +click any image to enlarge