People hardcore backyard BBQ’ers or competition guys will tell you one of the best things you can cook on the Grill Dome kamado is a brisket. Brisket can be a bit challenging if you’re new to “low and slow” BBQ’ing, so below you’ll find step-by-step instructions for smoking a beef brisket on the Grill Dome kamado. We’ve also provided a video below that demostrates this particular method.
1. Trim fat cap down just a thin layer of fat, maybe 1/8″ or 1/16″ of fat, then score it.
2. Liberally coat all sides with a layer of mustard which will act as a binder for your rub.
3. Liberally rub down all sides of the brisket with your favorite beef rub.
4. Get the Grill Dome set up for an indirect cook and preheat to 225°. Toss some smoke wood in or use a smoke tube like I show in this video.
5. Cook the brisket until you hit an internal temp of 155° – 160°.
6. At that point, wrap the brisket in foil, place back on the Grill Dome and continue cooking until you hit an internal temp of anywhere in the neighborhood of 200° – 205°.
7. Pull it and let it rest in the foil in a dry cooler (covered with towels if you want…) for at least 1 hour.
8. Slice and serve. Keep the juices left over in the foil as a finishing sauce or dipping sauce. Enjoy!!