How to Smoke Brisket on a Kamado Grill: The Ultimate Brisket BBQ Recipe

Smoking brisket on a Kamado grill is a rewarding experience that results in a mouthwatering, tender piece of meat packed with smoky flavor. Whether you're a seasoned grilling enthusiast or new to the world of smoking, mastering the art of slow smoked brisket on a Kamado grill can elevate your BBQ game to new heights. In this guide, we’ll walk you through the steps to create the perfect Kamado smoked brisket, from preparation to the final slice, ensuring your BBQ recipe turns out delicious every time.

Preparing the Brisket

The first step in smoking a brisket on your Kamado grill is to properly prepare the meat. When choosing your brisket, you'll want to go for a full packer brisket, which consists of both the flat and point cuts. Trimming the brisket is an essential step to remove excess fat and make sure the seasoning can penetrate the meat.

For the perfect brisket BBQ recipe, start by trimming off the thick layer of fat on the top, leaving about 1/4 inch of fat to protect the meat during the long smoking process. You’ll also want to remove any silver skin or tough connective tissue, as this can prevent the seasoning from penetrating fully.

Once the brisket is trimmed, it’s time to season. A simple dry rub, consisting of salt, pepper, and your favorite spices, works great. You can also use a mustard base to help the rub adhere. For a more complex flavor, try adding garlic powder, onion powder, and paprika. This brisket BBQ recipe will help develop a flavorful crust on the outside of your brisket while keeping the inside juicy and tender.

Setting Up Your Kamado Grill

Your Kamado grill is the perfect tool for smoking brisket thanks to its ability to retain heat and maintain a steady temperature for long periods. Start by setting up your grill for indirect heat. Use lump charcoal for an even burn and add wood chunks (such as hickory or oak), which can be found in our all accessories collection, to create the ideal smoky flavor.

Once your Kamado grill is set up, aim for a steady temperature between 225°F and 250°F (107°C–121°C). This low and slow cooking process is what helps turn your brisket into a perfectly tender, smoky delight. It’s important to monitor the temperature throughout the cooking process, and you may want to invest in a good electronic thermometer to help maintain accuracy. You can place a water pan inside the grill to help regulate moisture levels and keep the brisket from drying out.

If you're new to Kamado grills, you can learn more about setting them up for low and slow cooking in our beginner's guide to char-grilling.

Smoking the Brisket

Once your Kamado grill is at the right temperature, it’s time to place the brisket inside. Position the brisket fat side up, as this will allow the fat to melt and baste the meat as it cooks. Close the lid and let the brisket smoke for several hours, checking the temperature periodically.

Smoking brisket is a slow process—expect to cook it for about 1.5 hours per pound. During this time, you’ll need to monitor the internal temperature of the brisket with a meat thermometer. The ideal internal temperature for brisket is around 195°F to 205°F (90°C–96°C). At this point, the collagen in the meat will break down, making it super tender and juicy.

Around 160°F (71°C), you’ll want to wrap the brisket in butcher paper or foil to help it retain moisture and speed up the cooking process. This method, known as the "Texas Crutch," helps prevent the brisket from drying out during the final stages of cooking.

Resting and Slicing the Brisket

After the brisket reaches the desired internal temperature, it’s crucial to let it rest. Resting allows the juices to redistribute throughout the meat, ensuring each slice is tender and flavorful. Let the brisket rest for at least 30 minutes before slicing.

When it comes time to slice, make sure to cut against the grain of the meat. This will ensure each bite is tender and easy to chew. For the best results, slice the brisket into thick slices for a hearty, satisfying bite.

Smoking brisket on a Kamado grill is a great way to enjoy tender, smoky meat with a rich flavor that will impress your guests. By following this simple brisket BBQ recipe, you can master the art of slow smoked brisket and enjoy delicious results every time. Whether you’re cooking for a crowd or just perfecting your BBQ skills, the Vessils 22-inch Kamado Charcoal Grill is an excellent tool for achieving amazing smoked brisket. And don’t forget to keep your gear in top shape with our grill parts and accessories and learn maintenance best practices in our Deep Cleaning Your Kamado Grill guide.