Friday, July 12, 2013

Wendell's Kamado-Style Brisket

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.IMG_3362


Before putting the brisket into the kamado, he coated it with a rub that he prepared using a recipe that he found at 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


Susan said...

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?

Leslie's pics said...

holy crap that looks yummmmmm

Anonymous said...

Nice!!! Looks juicy and tender. -lance

jalna said...

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.

K and S said...

looks so good!

jalna said...

I was surprised how ono it was, Kat!

Erick said...

Oooh, Yummm!!!

jalna said...

You woulda liked it, Erick!

Nippon Nin said...

I would like to have the kamado oven. Brisket looks so delicious. I see that you all had a wonderful time there.

DNakamaru said...

Yup, looks awesome!

jalna said...

Akemi, that kamado has been around as long as I can remember . . . over 30 years.

Thanks Dean!

gracie said...

drool to the infinite power.

jalna said...

Funny Grace!!