Is there anything more unabashedly BBQ than a smoked brisket? There might be a few contenders, but none can stand in the way of this incredible brisket recipe courtesy of Grill Master Randy. Despite weighing in at a whopping 17 pounds, Randy’s brisket requires only a handful of ingredients and to achieve perfection in the Primo Oval XL kamado. Sure, the apple wood chunks and bourbon-infused drip pan play a role, but when you’ve got a brisket this big and beautiful, the meat speaks for itself. Be warned: you may be shipped preemptive competition BBQ trophies just for reading this smoked brisket recipe.
Ingredients for Spray Bottle
- 50/50 blend water and apple cider vinegar
Ingredients for Brisket
- 14–17 lb prime brisket
- ¾ cup kosher salt
- ¾ cup black pepper
- 4–6 apple wood chunks
Ingredients for Drip Pan
- 50/50 blend apple juice and bourbon
Items You'll Need
- Mix together the water and apple cider vinegar, then transfer the mixture to a spray bottle. Set aside.
- On a clean work surface, locate the fat cap on the brisket and trim it down to about ¼ inch thick.
- Combine salt and pepper for the brisket rub, then generously season the brisket on all sides. Let the meat sit and reach room temp while you get the grill ready.
- Fill your Primo (or other kamado) grill with lump charcoal to about the vent hole’s level. Toss in some quick-light starters in different spots to help coals ignite evenly. Once they start to burn, give the coals a stir with long-handled tongs.
- Add the wood chunks in several spots on top of the coals.
- Close the lid and fully open the top and bottom vents for the fastest preheat.
- Pour your 50/50 blend of apple juice and bourbon into a deep, drip pan. (NOTE: You may need to add water later in the cook if your pan doesn’t hold enough liquid for this long of a smoke session.)
- Insert deflector plates over the coals and wood chunks, then place the drip pan on the deflector plates. Set in the cooking grates to complete your setup.
- Close the lid and set the top vent to about ¼ inch open, and the bottom vent to about ½ inch open. From here, allow the kamado grill to stabilize around 280°F.
- Once the grill has reached the appropriate temperature, place the brisket in the center of the grill, fat cap up.
- Place a temp probe at grate level to monitor the temperatures inside the grill. Insert a secondary internal probe in the thickest section of the brisket so you can monitor its progress throughout the cook. Close the lid and let it ride.
- Every few hours or so, spray the edges of the brisket with your spray-bottle mixture of water and apple cider vinegar. This will prevent them from getting too charred.
- Once the brisket reaches an internal temperature of 180°F, generously spray the brisket, remove it from the grill, and wrap it in heavy-duty foil.
- Put your brisket back on the grill, reinsert your internal temperature probe, and let it smoke until it achieves an internal temperature of 200°F.
- At 200°F internal, remove the brisket from the grill and allow it to rest for between 30 minutes and an hour.
- Slice, enjoy, and dream up awesome ways to use the leftovers! (If you have leftovers, that is.)