| Directions: | Kamado Joe prep:
- Use mixture oak smoking wood (50%) to lump charcoal (50%)
- Light coals, keep lid open (Place "pizza stones" inside to let them heat up with coals to prevent cracking!)
- After 15 to 20 minutes, close lid, leave vents open
- When ready to place brisket on, close vents down to two fingers on the bottom, two notches up top
- As grill heats up to 200-225 degrees, close bottom vent to 1 1/2 fingers, close top vent to notch number 1, adjust as temp approaches 275
- Target is 275 degrees for up to 10 hours
- NOTE: It is ok for grill to take forever to get to 275. It is harder to get it back down to 275 if it goes above, so don''t rush it!
- ALSO: Keep the water tray filled - it will dry out every few hours, which will dry out the brisket.
Brisket prep:
- About an hour before ready to smoke, rub brisket with mustard to hold the rub
- Apply salt/pepper mixture generously, let sit at room temp
Smoking:
- Place pizza stones in place on grill, add ring to hold water pan
- Add water pan with warm water
- Place brisket on grill fat side up
- Place grates on top notch
Notes:
- Be patient during "stall" - it could sit for a few hours at the same temperature, but will eventually increase in temperature
- Once brisket gets to 185 degrees, wrap it in butcher paper, then place it either back on the grill or in the oven (still at 275 degrees)
- Cook until internal temperature reaches 203 degrees
- Remove, let sit (an hour or more)
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