Montreal smoked meat on the Kamado Joe Classic 3. How to cure, smoke and transform a packer brisket

smoked meat

🥗Healthier: turkey breast

💰Cheaper: corned beef

Turkey is leaner, while corned beef is more accessible.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is often less expensive.

Trim excess fat from the brisket, removing hard packed fat.

Prepare a dry brine cure using pink curing salt and diamond kosher salt.

Brine the brisket for 4-5 days, flipping every 12 hours in the refrigerator.

After brining, rinse the brisket and place it in an ice water bath, changing the water every hour to reduce saltiness.

Dry the brisket after the ice water bath and refrigerate for at least 2 hours.

Prepare the Kamado Joe Classic for cooking, aiming for a low and slow temperature around 225°F.

Set up the charcoal and oak wood in the Kamado Joe, covering the wood with charcoal.

Start the fire and monitor the temperature, adjusting vents to stabilize heat.

Install the slow roller and divide and conquer rack in the Kamado Joe once the temperature is stable.

Place the brisket on the grill, aiming to keep it below 165°F before steaming it later.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens