Brisket is a rich, smoky, and flavourful cut of beef that pairs well with a variety of sides to create the ultimate BBQ feast. Classic accompaniments like creamy mac and cheese, Texas-style pinto beans, and buttery cornbread add comforting, hearty flavours, while crispy garlic butter potatoes or jalapeño cheddar grits bring a savoury, indulgent touch. For a lighter contrast, vinegar-based coleslaw, pickled red onions, or a fresh cucumber and tomato salad help cut through the brisket’s richness. Bold, vibrant flavours like chimichurri-roasted vegetables or Mexican street corn (elote) can elevate the meal even further. Whether served with a tangy Texas-style BBQ sauce or a fresh chimichurri drizzle, the right sides enhance the smoky depth of brisket, making every bite even more delicious.
Smoked Brisket – Kamado Joe Classic 3 Method
- 930 Minutes
- Hard
- Beef
Fire up your grill for the ultimate flavor-packed feast with this Texas-style smoked brisket recipe. This beautifully marbled cut is seasoned simply with salt and pepper, then slow-smoked on a Kamado Joe to develop a deep, smoky bark and melt-in-your-mouth tenderness. To take it up a notch, we’re wrapping it in a foil boat with rich beef tallow, locking in moisture for an ultra-juicy bite. After a well-earned rest, the brisket is sliced to perfection—whether you’re serving up tender, smoky slices or indulgent burnt ends. Get ready for a BBQ masterpiece that’s guaranteed to impress!
Cooking Method
- To achieve a perfectly tender and juicy brisket, start with proper trimming. Remove any hard fat and even out the thinner edges to ensure even cooking. Leave a ¼-inch fat cap on top to help baste the meat as it smokes, keeping it moist and flavourful.
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For a classic Texas-style rub, generously coat the brisket with: 50/50 kosher salt and cracked black pepper for a simple yet powerful flavour base, and a light dusting of Lawry’s (optional) for an extra layer of savoury depth. Pat the seasoning firmly onto the meat, ensuring full coverage for that signature bark. Let the brisket sit at room temperature for 30–45 minutes before hitting the grill.
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Set up your Kamado Joe for indirect cooking at 120°C with the SlōRoller in place. Allow the grill to stabilise at the target temperature before adding the brisket—this ensures even smoking.
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Place the brisket fat-side up on the grill and close the lid. After the first 2 hours, begin spritzing every 30–45 minutes with a Worcestershire sauce + water mix to keep the bark moist without over-saturating it.
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Once the bark is well set (around 75°C internal temperature), transfer the brisket into a foil boat. Add beef tallow underneath and brush a thin layer over the top to enhance moisture and richness.
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Return the wrapped brisket to the smoker and let it cook until the flat reaches probe-tender—this is typically around 95°C internal, but go by feel, not just temperature. The probe should slide in with zero resistance, like butter.
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Wrap the brisket in butcher paper and place it in an insulated cooler or warm oven. Rest for at least 2–3 hours—this step is crucial for redistributing juices and achieving that melt-in-your-mouth texture. Slice against the grain for maximum tenderness, from the flat, cut thin slices for classic brisket, from the point, cube it up for burnt ends, or chop it for juicy brisket sandwiches.
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This Texas-style brisket recipe delivers deep, smoky flavors with a perfectly tender bite—ideal for any BBQ feast! Serve with tangy coleslaw, pickles, or a side of garlic butter cornbread for the ultimate meal.
The Ingredients
For the Brisket Prep:
For Spritzing:
For Wrapping:
