How To Smoke Brisket On A Kamado Grill

Smoking Brisket on a Kamado Grill: A Complete Guide

Welcome to the wonderful world of smoking brisket on a Kamado grill! If you’re a barbecue enthusiast looking to take your grilling skills to the next level, then you’re in the right place. Smoking brisket on a Kamado grill is a time-honored tradition that results in tender, flavorful meat that will have your friends and family coming back for more. In this guide, we’ll walk you through the step-by-step process of smoking brisket on a Kamado grill, from selecting the right cut of meat to achieving that perfect smoky flavor.

Choosing the Right Brisket

Before you fire up your Kamado grill, it’s important to start with a high-quality brisket. Look for a brisket that has good marbling and a nice fat cap, as this will help keep the meat moist and flavorful during the long smoking process. Aim for a brisket that weighs around 10-12 pounds, as this size is ideal for smoking on a Kamado grill.

Preparing the Brisket

Once you have your brisket, it’s time to prepare it for smoking. Start by trimming any excess fat from the brisket, leaving behind a thin layer to help keep the meat moist. Next, season the brisket generously with a dry rub of your choice. Popular seasonings for brisket include salt, pepper, garlic powder, and paprika, but feel free to get creative and use your favorite spices.

Setting Up Your Kamado Grill

Now that your brisket is prepped and ready to go, it’s time to fire up your Kamado grill. Start by filling the charcoal basket with lump charcoal, leaving a small well in the center. Light the charcoal using a chimney starter, and once the coals are hot, carefully transfer them to the well in the charcoal basket. Place a couple of wood chunks on top of the hot coals to add that delicious smoky flavor to your brisket.

Smoking the Brisket

With your Kamado grill set up for indirect cooking, it’s time to place the brisket on the grill. Insert a meat thermometer into the thickest part of the brisket, close the lid, and let the magic happen. Maintain a steady temperature of around 225-250°F throughout the smoking process, adding more charcoal and wood chunks as needed to keep the heat consistent.

Patience is Key

Smoking brisket on a Kamado grill is a labor of love that requires patience. Depending on the size of your brisket, it can take anywhere from 10 to 14 hours to reach the perfect level of tenderness. Resist the urge to open the grill too often, as this can cause fluctuations in temperature and extend the cooking time.

Resting and Slicing

Once the internal temperature of the brisket reaches 195-205°F, it’s time to remove it from the grill and let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket. When it’s time to slice the brisket, be sure to cut against the grain to ensure maximum tenderness.

Enjoy Your Masterpiece

Congratulations, you’ve successfully smoked a brisket on your Kamado grill! Now it’s time to slice into that beautifully smoked meat and savor the fruits of your labor. Whether you enjoy it on its own or piled high on a sandwich, your smoked brisket is sure to be a hit with everyone lucky enough to try it.

So there you have it, a complete guide to smoking brisket on a Kamado grill. With the right cut of meat, a flavorful dry rub, and a little bit of patience, you can achieve barbecue perfection right in your own backyard. Happy grilling!