I Fell For The Rotisserie Brisket HYPE | Kamado Joe JoeTisserie Brisket FAIL

Рет қаралды 15,291

Күн бұрын

Is The Rotisserie Brisket A Good Idea or Bad Idea? I STRONGLY Suggest You Don't Make The Same Mistake & Fall For The Rotisserie Brisket Hype Like I Did. I replaced my faulty mic after this video, sorry for the intermittent quality issues.
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Chapters
00:00 - Some Say This Is A Good Idea... But I'm Not So Sure
02:28 - Why the Series 3 Kamado is the best choice if you want to try this
04:47 - Grill setup for a rotisserie brisket
06:31 - Make a rub that rivals the BEST Texas BBQ rubs
10:10 - Brisket prep for the JoeTisserie
15:05 - The JoeTisserie Brisket Cook
19:16 - Results & Taste Test
#SMOKINGDADBBQ #brisket #kamadojoe

Пікірлер: 82

@peterodriguez2364 8 ай бұрын

Just before watching your video I was slow sipping my morning coffee and thinking about my personal struggle of setting up a medium size kamado for a brisket and thought .. What Would Smoaking Dad Do. Hehe.. I thank you for all your detailed efforts and the struggle you go through to help us all understand not only the art but the science of cooking in a kamado. I will give this another go at it. Lol.. again thank you for this video and all your hard work.

@wesleydrew9242 8 ай бұрын

Thank you for taking one for the team, James.

@Keith80027 8 ай бұрын

This was a good experiment to see what happens for long cooks. Like Edison said, I found out what didn't work and went on to find what did work. Thanks for the video!

@jcsftwre 8 ай бұрын

Great video! Good information, I always enjoy learning from you.

@GregRocheleau 8 ай бұрын

I have been wanting to try this. Thanks for doing this video. You gave me some food for thought.

@fiftyf1 8 ай бұрын

Thank you for all your hard work, and dedication to getting it right. FYI, I did a double indirect turkey breast on the Jr. yesterday. It turned out great. Thanks again.

@nirglazer5962 8 ай бұрын

first off, thanks for this! now regarding my analysis haha: I'm not going to sit here and say that mad scientist was faking anything. he did his on an offset/pellet type grill. now one needs to ask, what does the rotisserie component have to add to the table? the main one is that the fat is rotating on the surface of brisket and that mixes flavorings and stuff. I'm not sure it's more about the lack of burning. I'm sure his brisket was good, and im not sure it has anything to do with the specific product, but moreso that he was smoking it normally (not over direct flame) and just rotating it. theoretically that shouldn't do anyting bad to the meat, even if it might not change it much Now regarding what went wrong here. For low and slow type bbq like brisket im not sure rotisserie over direct flame is the way to go. as you showed you run too high of a risk of burning it. Now I think the main issue was that you pulled it way too soon and then only did the hot hold. I imagine if you even took that brisket and then in the oven went and finished it to the right doneness it would've saved it. Is it different than any other brisket? I wouldn't think very much. I think the normal method of smoking brisket allows the fat to drip down and coat the brisket anyways, so I"m not sure the rotisserie offers any real advantage here. Thanks again for trying this out, and for being honest about your thoughts!

@Kamado_Allsorts 8 ай бұрын

I never thought this would work however there is always that 'what if' in the back of the mind. Anything is worth trying at least once otherwise no progress is made👍 Great content as always🍻

@moagoo5714 8 ай бұрын

Dang! So sad! At the same time, this is what makes your channel so great.

@BehindTheFoodTV 8 ай бұрын

Your honesty is refreshing, James. Not enough folks out there like us showing our failures.

@robertoconnell5054 8 ай бұрын

Thanks- this is the first rotisserie video that did not make me feel like a loser for not having one.

@mefobills279 8 ай бұрын

We should differentiate carousel vs. rotisserie. Rotisserie turns meat around Central axis.

@WekaDigitalMediaNZ 5 ай бұрын

Watching from New Zealand as I have recently purchased a rotisserie for my weber and was wondering about a brisket. Not cheap to buy here so hoping to do the best I can. Thanks for doing the test

@richardpowell8065 8 ай бұрын

We always learn more from negatives. You may have known going in, but proving it is best. Sincere thanks for doing this! (Pretty sure all the negatives were from not doing an overnight dry brine, lol)

@jl6634 8 ай бұрын

Thanks for sharing even though it didn't work out. I think there's a lot of valuable lessons learned from this and I learned a bunch from watching

@jmurray0220 8 ай бұрын

Thank you for the video. I always wanted to ask you in the past which "diamond crystal kosher salt" do you use...red box or blue?

@samacc2536 6 ай бұрын

Yeah I did this a while back and it was not the move lol. Thanks for confirming that I wasn’t the only one!

@du6245 8 ай бұрын

I manipulated the double indirect setup on a classic 2 for my last pulled pork. First heat deflectors on the basket tabs, second heat deflectors on the X-ring but pushed out to the edge, close to the ceramics so the smoke has to travel through the centre of the KJ. Small foil tray as a water / drip pan under the grids. With the pork on the grids in the centre facing north / south. Best smoke ring yet.

@kenalyea8963 8 ай бұрын

Glad to see your not perfect.I learn so much from your videos.Successes and failures.

@SmokingDadBBQ 8 ай бұрын

I appreciate that!

@ryanb4481 8 ай бұрын

I tried this once on a rotisserie just over a firepit. My results weren't as good lol. Dry and crispy in some places. Tough as leather in others. Like you, I was struggling with parts charring (not bark) while other parts lagged way behind. If the pellet smoker has good deflector plate that really limits the hotspot on the grill, I can see why they got better results though. As far as the M&M smoker. As been stated in the MSB comments, it's a nice smoker and may cook fantastic but it's not a rotisserie. That's a vertical or cabinet smoker with a ferris wheel mechanism to keep the meat moving in the chamber.

@Ratchety 8 ай бұрын

Great experiment, I guess you have some great meat for chili or something now. Have you considered running the red pepper flakes through the pepper cannon? It would distribute through the rub better with less chance of separation IMO.

@FOGOcharcoal 8 ай бұрын

Thank you for your diligent work. You just saved me a video to make! LOL

@emmgeevideo 8 ай бұрын

What about the extra wood in the Kick Ash can? Did it light? I get mine tomorrow and I'm eager to see if it is a viable way of adding wood during a cook like you showed in the DoJoe piece. I'm seriously considering getting that but would love to see you do a chicken or ribs to see if that new hack helps less-lengthy cooks. I will probably cook a brisket once a year, if that.

@AngryBullBBQ 8 ай бұрын

what brisket temps have you put into your overnight oven? i usually get brisket to 190 and then depedning on feeling put in oven soon, or wait a bit. You said you went in at 175. how low can you go, i know the time and temp thing but what is lowest inot oven thats worked for you? thanks

@johnnyg3606 8 ай бұрын

It still looks delicious! I've only tried chicken, and rib of beef on the rotisserie and both amazing. I love the rotisserie - put a meater prob in and chill until it's ready! Nice!

@ComparisonCooking 8 ай бұрын

Thanks for doing this, now I don’t need to look into this brisket rotisserie!

@SmokingDadBBQ 8 ай бұрын

Haha nope. Cheers Kev

@joshlodder8608 8 ай бұрын

James you just showed me a couple features on my oven. That's great news.

@kamadok1d 8 ай бұрын

I recently did a quasi direct heat brisket on my Classic 2 and it was one of the better ones I’ve ever done. I’m not a big fan of smoke flavor so it was more up my alley. I put only one of the deflector plates in so it was a bit direct and indirect and I cooked it for the first 3 hours fat cap down and moved it around to periodically to build the bark. I also did NOT trim. I did mop it up with a butter and ACV mop every hour. After about 5 hours when it hit about 170 I wrapped it super tight with aluminum foil till I hit about 195. Let it come down to 160 internal and stuck into my oven at the lowest setting overnight for 12 hours. Came out super juicy didn’t have an overly Smokey flavor and didn’t take me 10+ hours to cook. I think James rotisserie brisket might of had a better chance of being juicy without trimming as the fat protects the meat but who knows. All I know is I do prefer the more Snows style direct heat method. Cool experiment tho and keep ‘em coming!

@mikeminarich1159 8 ай бұрын

Wouldn’t it of been better to wrap it and put it in a 275 oven or something similar until it got to 203/probe tender and then go to the hot hold? The other youtube bbq people ive seen will wrap around 170 when the bark is set and then take it to probe tender before the long hot hold. I would imagine that would explain when it didnt render completely and was tough. Thanks for sharing

@michaelcoughlin8238 8 ай бұрын

Does anyone have any feedback on how heavy of a piece of meat the Joetisserie will turn? I tried it once with a large turkey and it wouldn't turn. Possibly it was off balance, but I panicked and moved it to the grate. It was for Thanksgiving, and I didn't have time to play around.

@williamwilson2624 8 ай бұрын

Thank you for doing this so I don't have to. Great video as usual.

@garycaouette4778 8 ай бұрын

There is no top end…but there is, unless you at some point reverse the rotation. Think about it. You had the fire to the side. So as it turns one side hit fire side for its entire 180* turn while the other only sees the non fire side and is always on top, hidden from the hotter side.

@kmbbmj5857 8 ай бұрын

I wonder if the kamado design and heat retention had more of an impact on the quality of the cook than the direct cooking? Sometimes I think we focus too much on Texas style smoker and forget there are other styles such as Carolina pit and Santa Maria which do direct cooking but in a more open environment. Maybe a comparison of offset vs Santa Maria or Argentinian would be an interesting concept?

@brad4527 8 ай бұрын

James i think you should've left the soap stone in there, maybe a do over for redemption. Great videos as always! Cheers my friend? Brad. NJ

@SmokingDadBBQ 8 ай бұрын

I agree that was the wrong choice

@brad4527 8 ай бұрын

@SmokingDadBBQ James, there is no wrong way... You always go back tweik things and Bam just like that it comes out great as always! Stay warm brother! Brad

@davidpearson8043 8 ай бұрын

But do you think it would have worked if you did it completely indirect on the joetisserie?

@edwardprokopchuk3264 7 ай бұрын

Why not just let it run inderect till it’s tender (203-205)? Cooking this way doesn’t really give you the bark one would expect as juices are running down the sides, but it does give you a different external flavor.

@SausageKingofCanada 8 ай бұрын

looks like brisket chilli is going to be on the menu! That's the only way I've been able to save my fails on brisket.

@stevepool8034 8 ай бұрын

Did you take a peek at Prof Klocker’s Brisket Asado cook on Recetas del Sur? Wondering if he did any different from you. Pretty sure in Chile, they have grass fed beef predominantly. Keep trucking, James. 😊 Didn’t someone say you learn more from failures than successes?

@SmokingDadBBQ 8 ай бұрын

I think a larger form factor live fire could work but in the largest Kamado KJ makes I didn’t think this is a good idea lol Exactly. Learned not to try this in a Kamado ever again lol 😂

@richmann5746 8 ай бұрын

hi jame's don't give up the ship on the rotisserie brisket. hay is that golden brown any way i cook a lot of briskets with a real rotisserie spit/rod set but i use a reverse flow smoker works great for me $Rich Mann$

@graemebrookfield 8 ай бұрын

I think that although this attempt was a fail, I'm convinced that it can be done somehow. The big question is how many briskets are we prepared to sacrifice for the potential end game? For me it's 0. But others might just accidentally stumble on a solution 👍

@peterlai9018 8 ай бұрын

Hmmm, maybe half an hour of steaming the brisket might relax the meat and further render out the fat?

@Digital_Kyle 8 ай бұрын

Love your channel but you need to try this again. I have done this a couple times and it turns out some of the best briskets I have made. When properly done the rotation tenderizes the meat and the fat constantly rendering and rotating almost fries the exterior. When you removed the deflector plates is when the brisket got botched.

@Digital_Kyle 8 ай бұрын

Also the placement of the holding prongs can help you prevent that spiraling shape in the meat. The one word of caution I have for those who try this is use multiple MEATER probes. When it cooks things can come loose and may prevent the brisket from spinning, so keep a eye on it with the probes and visually check it every few hours, especially the first 5-6

@SmokingDadBBQ 8 ай бұрын

I agree that was the wrong choice to try and help with the lack of bark early on but the smoke of an efficient fire vs what we burn in other setups doesn’t taste as good

@cyndy-glenn 8 ай бұрын

Did the three pieces of wood burn?

@SmokingDadBBQ 8 ай бұрын

Yes as all the charcoal nearly was gone they burned from an absence of fuel but it didn’t taste like they burned early when smoke is sticking to the brisket vs perhaps late on as heat

@CoolJay77 8 ай бұрын

At least one thing to learn from this experience, the char grilling, did not add a better bark flavor. Otherwise you could have tweaked it to make it work on second try. Try a rabbit rotisserie. Just kidding. I'll be getting an 8 lbs Capone chicken for rotisserie on Thanksgiving. I'll see if I can fool everyone into thinking it is a turkey.

@TheWinwin4all 8 ай бұрын

If that brisket would have some bones it would be different

@SmokingDadBBQ 8 ай бұрын

I think you’re right. The beef ribs were much better than this

@andyp562lakers 8 ай бұрын

Or make Any updates on it...

@andyp562lakers 8 ай бұрын

Why don't you use the new kamado joe Connect anymore

@SmokingDadBBQ 8 ай бұрын

I did about a dozen videos. All my accessories are big Joe sized and I didn’t have the space to keep it

@andyp562lakers 8 ай бұрын

Sounds good did it work? Great im new kamado jeo looking to get one been looking at all your videos love them.. Can I do a turkey on the new kamado joe Connect ?

@donnyclause733 8 ай бұрын

Do you think if you cooked it at a lower temperature would have made difference? Say 225

@SmokingDadBBQ 8 ай бұрын

The joetisserie can be tricky to get sub 250. If I would have ignored the bark not being there and left the deflecting place and added more fuel to get it further that might have fixed the tenderness issue. But assuming we fixed that, the twist, bark taste and the hold through the middle doesn’t seem like any benefit as what makes the joetissrie taste good is cooking over the coals. Something we were trying to avoid

@TheRssr1979 8 ай бұрын

Can’t win them all 😊

@SmokingDadBBQ 8 ай бұрын

lol walking proof of this

@lamarwilliams185 8 ай бұрын

Thanks for showing the whole cook. I just watched a video. The channel tells the viewer to watch a different video to see how he does something. There are ten thousand videos uploading right now. Nobody is going to go back through all your videos to see how you do something. Maybe. If in the past video? Has a cure for AIDS or a quick way to make 1 million today. LOL Great Job!!!!

@tenorGJ1 8 ай бұрын

For Science

@SmokingDadBBQ 8 ай бұрын

Cheers 🍻

@WKHC 8 ай бұрын

Well…you can’t win ‘em all

@SmokingDadBBQ 8 ай бұрын

lol nope

@couldhaveseenit 3 ай бұрын

Your microphone, or sound settings, aren't clear, it's hard to hear

@SmokingDadBBQ 3 ай бұрын

I replaced the mic system after fussing with it in a few videos around this time

@Bob-gs3vi 8 ай бұрын

Why is your sound getting worse over time, sounds like a tin can. I see you mentioned the wind but it seems like a separate issue as well.

@SmokingDadBBQ 8 ай бұрын

I got rid of this mic and got a new one since. So frustrating to put two days into a video to get it back and find out the mic is distorted and coming in and out as you’re talking

@Corsair8X 7 күн бұрын

22:40 - I don’t think Jeremy Yoder actually represents any manufacturers and I’m pretty sure he doesn’t get any commission from his videos. If you have any evidence of that I think you need to be more up-front with that. This just sounded like a pretty irresponsible statement otherwise. I would have thought you could conduct yourself better than that.

@SmokingDadBBQ 7 күн бұрын

I don’t agree with the rotisserie brisket conducted in partnership with a manufacturer of a grill with a rotisserie to be a good idea. I didn’t taste his so I have no clue but based on this test I won’t be doing it again and based on how poor it is I wouldn’t encourage anyone to spend the money doing it

@Corsair8X 7 күн бұрын

@@SmokingDadBBQ I’m still not sure where they stated this was in partnership with Twin Eagles. The video took place at a retailer (who sells them, yes) but BBQ HQ isn’t a manufacturer.

@SmokingDadBBQ 6 күн бұрын

@@Corsair8X if you think this is a good idea by all means don’t let me deter you. For me a whole in the centre of a brisket along with the other issues and the taste result is not something I see myself pursuing or encouraging as while it might be novel for entertainment isn’t good advice for people interested in better brisket. I joined a team that competed at Memphis in May and I can confirm not one team used a spit rod in the middle of their brisket nor do any of the Texas top 50 restaurants

@Corsair8X 6 күн бұрын

@@SmokingDadBBQ I’m not arguing for or against any technique. Again, I’m criticizing the statement you made starting at 22:40 about another KZfaqr where you insinuated that they may have had some agreement with a manufacturer which coloured their results. And again I would say that if that was just pure speculation on your part then it seems you are calling out someone’s integrity irresponsibly.

@SmokingDadBBQ 6 күн бұрын

@@Corsair8X I’ve talked to Jeremy and have no 100% proof this is behind that video. I am only going on what brands ask KZfaqrs to do so when something produces a bad result and it’s positioned as otherwise I have my suspicions but that’s all they are. I watch and enjoy Jeremy and the intent wasn’t to slander or accuse him of anything vs a more general KZfaq statement that I suspect influences other than making better brisket to be behind the Rotisserie idea