Hi, I’m Randy with BBQGuys.com. We’re
outdoors enjoying this beautiful weather, and today I’m gonna show you how to smoke
a brisket on this Primo Oval XL.. let’s get to it.
Alright, let’s get this grill ready to go.. I’ll fill it up about half way.. Right around
the level of the vent holes should be good. Kamados are really efficient, so you’d be
surprised how long a batch of charcoal like this will last.
Guys, I never use lighter fluid.. Especially with porous ceramic, you don’t want those
fumes soaking into your grill. So I’ll toss a few of these quicklights in to get it going.
While the fire starts, close the lid & open the vents… this will let the coals catch
easy with more airflow. Now let’s get to trimmin our brisket. What
you are wanting to look and feel for, is the hard fat. Any soft fat that you feel is totally
ok, and will render during the cook. I’ll just work my way around the brisket and shoot
for about ¼ inch of fat left evenly across the whole brisket, however, I like to leave
a few pockets here and there, so that the seasoning and smoke have an opportunity to
soak into the meat itself and don’t forget about the fat that separates the flat & the
point.. I’ll give that a little trim.. because today, I want to keep this brisket whole.
Keep an eye on the grill while it preheats, we don’t want it to get crazy hot.. so I’ll
dampen down the vents to stabilize the kamado.. I’m shooting for a range of about 275- 300
for today’s cook. As for the seasoning, I like to keep it simple
with kosher salt and black pepper. When smoking, I normally go with the classic
temperature of around 225 degrees.. but this brisket is big.. weighing in at about 17Lbs.
I’ve been hearing about some of my buddies achieving some pretty good results with their
hotter and faster methods.. so I want to try that today.
Ok, let’s get smoking! I’ve got some applewood chunks here, and I’ll throw those in a few
different spots, so that we get some good smoke throughout the cook.
Setting up for indirect cooking is made pretty simple with these racks and deflector plates.
This is also the perfect spot to put your drip pan. It’s your best bet to go with
a disposable pan for this guys, it will be useless after a long smoke.
I like to go with a mix of apple juice and bourbon to keep some good moisture going.
We may need to refill it as the hours go by. To keep a closer eye on my grid level temp,
I’ll set an ambient probe right on the grates. After setting in the heat deflectors, I’ll
go ahead and let everything come back up to temp.
Once there, we’ll lay this bad boy in.. fat cap up. It’s moments like this that
I love the oval shape of this Primo, it fit this massive cut of meat just right!
Kamados are so stable with temperature, I go about 2 hours before even checking on the
progress, and to see if we need to top off the drip pan liquid. The edges are starting
to get some nice texture and color! I’ll top off the drip pan and let it cruise!
We’re at six hours now.. this is about the time you may want to grab your spray bottle..and
mist the outer edges, so they don’t char too much. My preference is a 50/50 mix of
apple cider vinegar and water… and the cider really sharpens the flavor of the meat.
Alright, now we’re 8 hours in.. I’ll go ahead and stick the internal probe in, so
I can keep an eye on the brisket’s progress. We’re 9 hours in.. I’ll give this one
last spray before removing it to wrap. Really getting some good bark on this.. now the hardest
part is waiting. Try to use some heavy duty foil.. We don’t want any of the juices escaping.
After it’s wrapped, I’ll look for an internal temp of around 200F. Now, remember guys..
with barbecue it’s hardly ever going to be an exact time frame for every cook. Personally,
I like to get a good feel for the tenderness. I think it’s time to get this brisket off
the grill & let it rest for about an hour.. due to it’s size.
Let’s unwrap and see what we got! Wow, it smells good… I’ll set these juices to
the side.. too much flavor here to waste. Now it’s time. YES.. Just look at how the
edges just fall apart. I’m really happy with how this came out. Man, the nice thing
about a big brisket like this is, you’ll have leftovers. Me, I plan to make sandwiches
and some gravy with that leftover jus. But of course.. If you are cooking this for a
party, leftovers may not be an option. There is a reason why I set these burnt ends aside..
Mmmm. Still tender & Juicy, with great smokey flavor. Thanks for watching today, and remember..
at BBQGuys.com, we smoke.. the competition!