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Big thanks to our VIDEO SPONSOR:
▶️KAMADOJOE https://www.kamadojoe.com/

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00:00 – Kicking off with a challenge: making brisket hot and fast instead of low and slow.
00:11 – Explaining the usual 16-hour “4–2–10 method” and why today will be different.
00:33 – Going Argentinian style — inspired by South American grilling traditions.
00:46 – Using brisket from his own bull, seasoning with Pitmaster Texas rub and salt.
01:52 – Setting up the Kamado Joe with a thin charcoal layer for gentle direct heat.
02:47 – Placing the brisket fat cap down and managing temperature around 140°C.
03:28 – Flipping the brisket mid-cook to avoid burning and control oxygen flow.
04:02 – Wrapping the brisket in butcher paper with beef tallow for juiciness.
05:36 – After three hours, resting the cooked brisket in the oven at 65°C for two hours.
06:19 – The reveal: juicy, smoky, tender brisket — proving hot and fast really works.

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