• 1 Large 5kg Brisket
• Rum & Que Blackout Rub
• Rum & Que Umami Garlic or Truffle Butter
• 4kg Heat Beads Lump Charcoal
• 1-3 Oak Wood Chunks
Rub the trimmed Brisket with Rum & Que Blackout Rub 2 hours before cooking.
Remove all grates and reflector plates from the Kamado Joe. Use one firelighter at the bottom of the KJ to light 4kgs of Heat Beads Lump Charcoal.
Leave the KJ open until the firelighter has totally burned away.
Place no more than three oak wood chunks into the KJ. Reinstall the deflector plates, and cooking grates and let the temperature rise to 250-275°F. Put the full Brisket into the pit, fast side down.
Smoke for 4 hours or until the bark is set. Spritz the Brisket with water and then wrap in foil, ensuring there are no gaps. Place it back into the pit and cook for a further 4-6 hours or until a toothpick or probe slides in and out without any pressure. The internal temperature could be anywhere from 200-220°F. It’s important to go by feel rather than by temperature.
Once you are happy with the texture, remove the foiled Brisket from the KJ and wrap it in a towel. Place it into a chilly bin.
Rest for 1-2 hours.
Sprinkle wit Rum & Que Umami Garlic or Truffle Butter, slice and serve.