It is a beautiful Sunday so I thought I would put a corned beef brisket on the smoker. i decided to use the smaller Kamado Joe Jr only because later on this afternoon i want to go ahead and spatchcock a chicken which will definitely take up more room.
The brisket that i have here is smaller than a normal cut so it’s going to fit just perfectly on the smaller Joe. I’ve gotten the smoke going, temperature’s a little bit higher than i want i want. I’d like to get it down to about 225 to 250, but I can definitely regulate that with the amount of air intake so it’s just simple. i went ahead and put salt pepper. The actual corned beef came with its own seasoning, so i put that on there as a rub as well.
i have decided to drop this on the smoker fat side down. Personally I prefer to do fat side down because it gives it a protection layer against the heat. Everybody out there has their own differing opinions about what is the best way to do that, but there we go. The simple part is just putting it on. We have applewood and pecan chunks producing some beautiful smoke in there with the charcoal. Now all i have to do is worry about bringing that temperature down just a little bit and then maintaining it.
It was tricky recording this one handed. About a 3 to 4 lbs corned beef brisket on my Kamado Joe Jr this morning. The thing to keep in mind is this has already been salted so believe it or not, it would be a good idea to soak in water for a bit before putting on the smoker.