BRISKET ON THE KAMADO ARGENTINO
INGREDIENTS
6 kg brisket
Salt
30 g Cayenne pepper
20 g Paprika
20 g Cumin
30 g Brown sugar
20 g Garlic powder
250 g Smoking chips
30 g Rosemary
STEP BY STEP
Today we’ll show you how to smoke a brisket for many hours and turn it into a delicious dish. While brisket is traditionally made with the beef brisket, which consists of the point and the flat with a fat cap in between, we can try the same process with a good brisket.
Combine all the spices in a large bowl to create the rub.
Clean the outer sides of the meat well to reduce the amount of fat, but leave some as it adds flavor. Then spread the rub over both sides of the brisket.
Start the fire in the Kamado with a bit more charcoal than usual and place the deflector stone if you have one. If not, be a bit more careful with the temperature, but it’s manageable without this accessory.
Once the Kamado is lit and hot, aim for a temperature of 110-120°C. You can watch our temperature control video to learn how to manage your Kamado Argentino’s temperature.
Place the brisket on the grill, and behind it, add 250 g of smoking chips to the coals. At this point, open the air intake fully and close the vent for 20 minutes to generate a good amount of smoke.
After these twenty (20) minutes, open the vent again to achieve the desired temperature.
At the two-hour mark, repeat this procedure, letting it cook for at least 6 hours.
That’s all there is to it! Your brisket is ready.