Learn how to achieve the perfect Texas-style brisket on a Kamado smoker using Aaron Franklin’s innovative technique, featuring enhanced airflow and fire management to replicate an offset smoker’s results.
Keyword Texas Brisket on a Kamado Joe
Prep Time 30 minutesminutes
Cook Time 10 hourshours
Total Time 13 hourshours30 minutesminutes
Ingredients
1 whole packer brisket (10-14 lbs)
Kosher salt and coarse black pepper (50/50 mix)
Optional: Golden Mountain seasoning sauce or soy sauce
Optional: Barbecue rub (high bark formulation)
Charcoal briquettes
Hardwood chunks (post oak preferred)
Butcher paper
Water (for water pan)
Instructions
Set up the Kamado smoker with a modified heat deflector and a water pan.
Trim the brisket, leaving 1/4-inch fat cap and removing silver skin.
Season the brisket with salt and pepper, or an optional slather and rub.
Preheat smoker to 260°F (127°C) and place the brisket on the grate.
Maintain fire and smoke, adding small wood chunks every 30 minutes.
Adjust temperature to 275°F after 3 hours, then to 285°F after another 3 hours.
Wrap brisket in butcher paper at 165°F internal temp.
Increase smoker temp to 300°F and cook until 205-208°F internal.
Rest brisket for 3 hours before slicing against the grain.