Wendell made this brisket on the 4th of July. He said that his fire in the kamado was too high so the brisket cooked faster than he had wanted, but it still came out tender and moist and very ono.
He had expected it to take about 8 hours to cook, but the meat was done in about 5.
Before putting the brisket into the kamado, he coated it with a rub that he prepared using a recipe that he found at About.com called Kansas City Rib Rub.
1/2 c. brown sugar
1/4 c. paprika
1 tbs. black pepper
1 tbs. salt
1 tbs. chili powder
1 tbs. garlic powder
1 tbs. onion powder
1 tsp. cayenne
13 comments:
Been so busy but have caught up on all your posts. Of course I love the swap meet posts but loving the beading posts just as much! Then I saw the brisket post and omg. Would you say cooking the brisket in the oven on low heat will get the same effect as the Kamado?
holy crap that looks yummmmmm
Nice!!! Looks juicy and tender. -lance
Hi Susan! Wendell said that texture-wise making the brisket in the oven might be okay. But, what I forgot to mention was that Wendell used kiawe and lychee wood to stoke the fire, so the brisket had a really smoky flavor.
Les, it was good . . . and I don't normally even like meat.
It was perfect, Lance.
looks so good!
I was surprised how ono it was, Kat!
Oooh, Yummm!!!
You woulda liked it, Erick!
I would like to have the kamado oven. Brisket looks so delicious. I see that you all had a wonderful time there.
Yup, looks awesome!
Akemi, that kamado has been around as long as I can remember . . . over 30 years.
Thanks Dean!
drool to the infinite power.
Funny Grace!!
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