The following recipe is for a Kamado Joe ceramic grill but will also work on a Swiss Grill. On a Swiss Grill, simply dismiss the section on the potatoes, carrots, and onions.
5-8 lb. beef brisket
Your favorite marinade (Cajun style recommended for spicy brisket)
Your favorite dry rub
1-cup Apple wood chips
2-3 medium-large sweet potatoes
6-8 small yellow potatoes
2 large sweet white onions
1 small bag of whole, junior-size carrots
¼ cup virgin olive oil
The night before cooking, prepare the brisket. Turn so the fat cap is facing up and trim excess fat, leaving approximately 1/8” of fat. Once trimmed, score the fat cap in a checkerboard pattern. Drizzle marinade over both sides of the brisket and rub in. Seal the brisket in plastic wrap or tin foil, then place in the refrigerator over night. Go to bed and have sweet dreams.
On the cooking day, cut onions into moderately large pieces then place in the bottom of a disposable foil pan, approximately 9” x 13”. Slice sweet potatoes to 1” wide pieces or chunks and quarter yellow potatoes, placing everything on top of the onions. Mix in carrots, and then pour the olive oil over the entire tray. Add ¼ cup water. (Optional: Mix in a desired amount of whole, stringless green beans near bottom of the tray. They will cook up country-style—very soft—so if you like your beans crispy or firm, this is not recommended.).
Unseal brisket and pat it with a paper towel to remove excess marinade, then sprinkle both sides with your dry rub. Set the brisket off to the side and let it come to room temperature.
Soak 1 cup of apple wood chips in water for ½ hour, then place in then smoker tray. When cooking with the Kamado Joe, place the heat deflector below the main grid and add the grill expander on top. Prepare your grill by bringing the temperature to approximately 260-265 degrees. (At 265 degrees, plan on 1 hour per pound but keep an eye on the temperature by using a temperature probe. Smaller, thinner briskets will cook quicker.) Once the Kamado Joe has stabilized at the desired temperature, put the brisket on the grill expander, fat cap down, making sure the grill’s thermometer probe does not go into the brisket. Place the tray of mixed potatoes and veggies directly under the brisket on the main grid. Set the smoker tray on the grid next to the tray then close the lid and relax.
Monitor both the brisket and the tray, cooking the brisket to approximately 160-165 degrees and the potato tray for at least three hours. For a softer texture, leave the tray under the brisket for the entire cooking time.
Remove everything then tightly wrap the brisket in tin foil. Let it set for two hours. Cover the potato tray in the same fashion. Remove foil, slice to desired thickness and serve.
Important: It’s all about the temperature so closely monitor the meat’s temperature. A small temperature variation in the grill will cause it to cook significantly slower or faster. On a Kamado Joe at 250 degrees, it takes approximately 1 ¼ hour per pound. At 275 degrees, the brisket will cook much faster at less than 1 hour per pound. A Swiss Grill uses a more direct heat and will cook faster.]]>