Smoked Brisket on the Blaze Kamado

Tender & juicy smoked brisket recipe, overnight in the Blaze Kamado! No need to babysit this cook, just get your Kamado coasting at 225 degrees for an overnight slow smoke, you won’t even have to add charcoal mid cook with this setup!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim brisket fat cap to 1/8 - 1/4 inch thick

Step 2

Mix kosher salt, black pepper, brown sugar for dry rub

Step 3

Coat brisket in olive oil on all sides

Step 4

Liberally apply dry rub to all sides of brisket

Step 5

Cover brisket, set in fridge until grill is ready

Step 6

Light two handfuls of charcoal in a chimney starter, until the coals are glowing red

Step 7

Fill Blaze kamado with unlit charcoal up to the middle grate ledge

Step 8

Pour lit charcoal on top of unlit charcoal, use tongs to spread lit charcoal to a few different places so that the coal lights in several spots.

Step 9

Put apple wood chunks in several spots on top of the coal

Step 10

With top and bottom dampers open, close lid to allow the grill to preheat while you prep the water pan

Step 11

In a deep water pan, pour 50/50 blend of apple juice and water

Step 12

Set in middle grate, place heat deflector plate on middle grate

Step 13

Put water pan on top of the heat deflector

Step 14

Place in cooking grids

Step 15

Close kamado lid, and set top and bottom damper wheels to about 1/4 inch open

Step 16

Allow the Blaze kamado to stabilize to a temperature of 225 degrees F

Step 17

Once kamado temperature is stable, place brisket on the grill, fat cap side up

Step 18

Put an internal temperature thermometer in the middle part of the brisket, close the lid

Step 19

Allow the kamado to stabilize to a steady temperature of around 225-250 degrees F

Step 20

Let brisket cook overnight, allow it to reach an internal temperature of 203 degrees F

Step 21

Once brisket reaches 203 degrees F internal, remove from the grill and wrap in parchment paper, then double wrap in aluminium foil. (optionally add a couple ladles full of juice from the drip pan in the wrapping)

Step 22

Place wrapped brisket in an ice chest to rest 2-4 hours before slicing

Step 23

Slice, serve, and enjoy!

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