Smoked Brisket on the Blaze Kamado

Instructions

1. Trim brisket fat cap to ⅛ - ¼ inch thick
2. Mix kosher salt, black pepper, brown sugar for dry rub
3. Coat brisket in olive oil on all sides
4. Liberally apply dry rub to all sides of brisket
5. Cover brisket, set in fridge until grill is ready
6. Light two handfuls of charcoal in a chimney starter, until the coals are glowing red
7. Fill Blaze kamado with unlit charcoal up to the middle grate ledge
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.
9. Put apple wood chunks in several spots on top of the coal
10. With top and bottom dampers open, close lid to allow the grill to preheat while you prep the water pan
11. In a deep water pan, pour 50/50 blend of apple juice and water
12. Set in middle grate, place heat deflector plate on middle grate



13. Put water pan on top of the heat deflector
14. Place in cooking grids
15. Close kamado lid, and set top and bottom damper wheels to about ¼ inch open
16. Allow the Blaze kamado to stabilize to a temperature of 225°F
17. Once kamado temperature is stable, place brisket on the grill, fat cap side up
18. Put an internal temperature thermometer in the middle part of the brisket, close the lid
19. Allow the kamado to stabilize to a steady temperature of around 225-250°F
20. Let brisket cook overnight, allow it to reach an internal temperature of 203°F
21. Once brisket reaches 203°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)
22. Place wrapped brisket in an ice chest to rest 2-4 hours before slicing
23. Slice, serve, and enjoy!