In this video, I show you how to smoke a (17lb!) brisket on the Primo Oval XL Kamado. I have been hearing some good things about hotter & faster smoking methods.. so I put that to the test with a range of around 300°F for this cook.
Primo Oval XL: https://www.bbqguys.com/primo/ceramic-charcoal-smoker-grill-oval-xl?utm_source=youtube
Primo Indirect Heat Deflectors: https://www.bbqguys.com/primo/ceramic-heat-deflector-plates-for-oval-xl?utm_source=youtube
Primo Deflector Rack: https://www.bbqguys.com/primo/heat-deflector-rack-for-oval-xl?utm_source=youtube
Primo Quicklights: https://www.bbqguys.com/primo/quick-lights-24-piece-box?utm_source=youtube
Recipe Procedure:
Smoked Brisket
Prep Time: 30 min
Cook Time: 10-12 hrs
Feeds: 20-25
Ingredients:
14-17 lbs. Prime brisket
¾ cup kosher salt
¾ cup black pepper
4-6 apple wood chunks
For drip pan:
50/50 apple juice and bourbon blend to fill pan
For spray bottle:
50/50 water and apple cider vinegar
Mix together the water and apple cider vinegar and place in a spray bottle.
Trim the fat cap down to about ¼ inch thick.
Combine salt and pepper for rub.
Cover brisket with rub on all sides.
Let brisket sit out to come to room temp while getting grill ready.
Fill Primo with lump charcoal to about the vent hole’s level, and toss in some quick lights in different spots to help coals ignite evenly.
Give coals a stir with long tongs once they start to burn.
Toss in the wood chunks in several spots on top of coals.
Close lid while fully opening top and bottom vents to allow for grill to preheat.
In a deep, disposable pan, pour 50/50 blend of bourbon and apple juice. Water may need to be added later on if your pan does not hold enough liquid for the long cook.
Place pan on deflector plates and set in cooking grates.
Close lid and set the top vent to about ¼ inch open, and bottom vent to about ½ inch open.
Allow Primo to stabilize around 280 degrees.
Once grill is stabilized, place brisket in center of the grill, fat cap up.
Use a temp probe on grate level to monitor the temp inside the grill and insert a secondary internal probe in the biggest section of the brisket.
Spray edges of the brisket every few hours so they do not get too charred.
Once brisket reaches internal temp of 180 degrees, generously spray the brisket and wrap in heavy duty foil. Then place back on the grill until reaching an internal temp of 200 degrees.
Remove brisket from the grill and allow it to rest for between 30 minutes to an hour.
Slice and Enjoy!
Featuring: Randy Watson
Filmed/ Produced by: Paris Frederick
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