Fast Smoked Turbo Brisket

Fast Smoked Turbo Brisket

Serves: 8 – 10
Prep Time: 1 hour
Grill Time: 6 – 7 hours



2 cups beef stock
4.5 to 5.5 kg packer beef brisket
3 tablespoons ground KJ’s Beef Rub


For the Injection

1 cup beef stock
1 tablespoon soy sauce

For the Mop

1 cup beef stock
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
4 tablespoons (½ stick) unsalted butter
½ teaspoon finely ground KJ’s Beef Rub
1 tablespoon sweet barbecue sauce


Clean your Kamado JAN, load it with lump charcoal, and preheat it to 120°C. Set the heat deflector in place, legs up. Place spacers on the deflector, set the drip pan on the spacers, and pour 2 cups beef stock into the drip pan. Place the cooking grate on the heat deflector legs.

Trim the brisket.

In a small bowl, whisk together 1 cup beef stock and the soy sauce to make the injection sauce. Inject into the brisket in a dozen or more places so that the entire brisket gets some of it. Reserve ½ teaspoon of the rub and use the rest to season the brisket on all sides.

Place the mop ingredients in a small saucepan and bring to a simmer on the stovetop over medium-high heat. Mix well and turn off the heat.

When the smoke from the grill turns very light white, bluish, or clear, place the brisket on the cooking grate, fat side up. Protect the meat from any hot spots with foil. Close the dome and cook for 1 hour.

Flip the brisket so the fat cap faces down. Apply some of the mop. Slightly open the bottom vent (about ½ inch more on sliding vents) and gradually bring the temperature up to 150°C. Moisten the brisket with the mop sauce about every 90 minutes, or when the surface dries. When the internal temperature reaches 90°C, insert a metal skewer or temperature probe into the side of the brisket. If it feels like you’re sticking it into butter, the brisket is ready to come off. If not, keep cooking until it does — which could take until the internal temperature reaches 95°C.

Remove the brisket and wrap it tightly in aluminum foil. Transfer it to a towellined cooler and let rest for 2 to 4 hours.

Place the au jus from the drip pan in the freezer for 30 minutes, then scoop off and discard the fat layer that has formed on top. Warm the au jus on the stovetop over low heat.

Slice the brisket against the grain in pencil-thick slices. Serve with the warmed au jus.

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