Cooking A Brisket With Wood Only In A Kamado?

It’s @unoriginalusername

WeberWho said:

unoriginalusername said:

WeberWho said:

I stumbled across this video this morning. I believe he is or was a member here on the forum at one point? I found the video interesting and worth checking out for anyone interested. 

https://youtu.be/aO1lYGAUqFs

hey thanks, I am still here 😊 

Sorry if I'd took any limelight away from you posting it over here on the forum. I found the video interesting as I don't ever remember seeing anyone use wood alone successfully and on top of it a brisket cook! Thanks for the video. Nicely done!

Thanks, no worries at all.  I try not to spam the forum with redirects to a video every week as thats not fun for anyone so I wasn't going to but glad you did.

Would love to see this done in an egg, with the eggs pander it should work or CGS half moons 

A bag of Oak chunks is the same cost as a bag of Rockwood? Ouch. 

Oak grows everywhere, shouldn't be too hard to find locally for free if you keep your eyes open for it.

nolaegghead said:

Oak grows everywhere, shouldn't be too hard to find locally for free if you keep your eyes open for it.

Sure does and around here we all lose big old oak trees every few years. The tree companies don't even have a side gig anymore splitting them themselves to sell back to us with fireplaces. Nor even dropping them off to guys who do that strictly for a living! They get shredded in those massive shredders or rolled down into ravines to help block erosion before rotting to pieces! 

Now with hickory trees that's another matter! I have more chunks and pieces of hickory than I'll probably use in my lifetime! Also got some cherry and peach. 

cookingdude555 said:

I have considered doing this in the 2XL as it has so much room to do an offset type of cook.  I wonder if just cooking it straight over the splits direct, in a the highest raised configuration possible would give it more smoke flavor.

Just buy an offset if you want the offset cook and experience.

AnothaStolenGenrator said:

unoriginalusername said:

WeberWho said:

I stumbled across this video this morning. I believe he is or was a member here on the forum at one point? I found the video interesting and worth checking out for anyone interested. 

https://youtu.be/aO1lYGAUqFs

hey thanks, I am still here 😊 

Whoa.  Is this really you?

unoriginalusername said:

cookingdude555 said:

nolaegghead said:

cookingdude555 said:

I have considered doing this in the 2XL as it has so much room to do an offset type of cook.  I wonder if just cooking it straight over the splits direct, in a the highest raised configuration possible would give it more smoke flavor.

Just spitballin' here, but I don't think where the food is relative to the fire or if it's direct or indirect is going to change the amount of smoke flavor unless you somehow put the food upstream (below) the fire.  That would be a function of the smoke efficacy and time.

I've tried burning wood in my egg and it destroyed my food. Trick is to get it all burning and ashed over and keep it small and hot.  I didn't watch the video here but I imagine that was the same conclusion.

Good thoughts. In the video, it was lacking smoke for his tastes. He had double indirect over a small and hot fire. My suggestion focuses on removing the indirect barrier, but going higher. Similar to a PBC I guess. 

That might work. I might be tempted to do the fire in the draft door on the bottom to gain even more vertical clearance if going direct 

Yep, or just get a pro joe.  Not sure, but I think the 2XL/XXL might be tall enough to pull it off too.

ive done brisket flats direct in a large using fire place splits and some lump to get it burning well. 350 dome temp on a raised grid direct. foil when the brisket hits about 175 and add 2 tbls soda water, about 3 hours for a 7 pounder. continue cooking til into the 200's and probes well. more like a wood fired steak in flavor, takes about 5 hours. definitely not a low and slow brisket but up here not many know what that is anyways