Master the art of brisket smoking with this comprehensive guide to cooking a mouthwatering brisket on a Blaze Charcoal Kamado Grill. This masterclass details a low-and-slow method, ensuring a supremely tender and flavorful result every time. From selecting the perfect 16-pound brisket and creating a simple yet effective dry rub, to the precise temperature control and crucial resting period, we'll walk you through each step of the process. Learn how to utilize the Kamado's capabilities for consistent heat, achieving a perfect bark and exceptional juiciness.This recipe utilizes applewood for smoky flavor and a water pan with apple juice for added moisture. Discover the secrets to achieving an internal temperature of 203°F, followed by a critical rest in an ice chest to break down connective tissues. We'll show you how to properly slice the brisket against the grain, maximizing tenderness and revealing the delicious burnt ends. Get ready to impress your guests with this unforgettable BBQ masterpiece cooked to perfection on your Blaze Kamado Grill.
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Brisket Preparation
Begin by selecting a quality brisket, approximately 16 pounds. Trim the excess fat, leaving about 1/8 to 1/4 inch for optimal rendering and juiciness during the long cook.
For the dry rub, keep it simple: coarse black pepper, kosher salt, and a touch of brown sugar. A light coating of olive oil before applying the rub ensures it adheres properly for a flavorful bark.
Generously coat the brisket with the rub, ensuring all sides are well-covered. Then, refrigerate the seasoned brisket while you prepare the grill.
Setting Up the Blaze Kamado Grill
Light charcoal from the top using a couple of handfuls of lit coals. Once glowing, pour them over the unlit charcoal, spreading them out to ensure even ignition.
Prepare a water pan with a 50/50 blend of apple juice and water. This will add moisture and enhance the flavor during the cooking process.
Add Applewood chunks for smoky flavor. Arrange the heat deflector, water pan, and cooking grates in the Kamado. Preheat to around 225 degrees Fahrenheit, adjusting dampers as needed for temperature stability.
Smoking the Brisket
Place the brisket fat-side up on the grill. Insert an internal temperature probe near the center to monitor its progress. Allow the Kamado to stabilize at 225°F before placing the brisket to ensure consistent cooking.
The brisket will smoke for approximately 14 hours, reaching an internal temperature of around 203°F. Patience is key during this low-and-slow cooking process.
Resting and Slicing
Once the brisket reaches the desired temperature, remove it from the grill and wrap it tightly in heavy-duty aluminum foil lined with parchment paper. This helps retain moisture and allows for a more tender final product.
Rest the wrapped brisket in an ice chest for 2-4 hours. This crucial step allows the connective tissues to break down, resulting in incredibly tender slices.
After resting, slice the brisket against the grain, starting with a cut down the fat line. The burnt ends, also known as the point, are particularly delicious.
Conclusion
This recipe demonstrates how to cook a mouthwatering brisket using a Blaze Kamado grill. The low-and-slow method, combined with the use of a water pan and quality wood chips, results in a supremely tender and flavorful brisket.
The resting period is critical for achieving optimal tenderness. Remember to always slice against the grain for maximum enjoyment. The Blaze Kamado Grill provides consistent temperature control and excellent smoking capabilities making it ideal for this recipe.
Overall, the Blaze Kamado grill shines with its temperature control and ability to create a delicious bark on the brisket. If you're looking for a quality Kamado grill for smoking and grilling, this is a great option.