The Beef Brisket of Your Dad Dreams

  • by Omaha Steaks
  • Tags:

Tackle the beef brisket you’ve been dreaming about with the help of Kamado Joe’s heat-retaining ceramic walls and Divide & Conquer® Flexible Cooking System. Prep the meat in just a few simple steps with the big flavor of Omaha Steaks Asian Barbecue Rub, then let the Kamado Joe grill handle the rest.


Cooked low and slow, you’ll have a perfectly-sliced brisket to please any crowd.


By Kamado Joe


12-24 HRS


11-13 HRS



  • 1 bottle Omaha Steaks Asian Barbecue Rub
  • Whole Beef Brisket
Smoking wood suggestion:
  • Pecan wood chunks

Cooking Instructions

Step #1

Cover the entire slab of meat with the Omaha Steaks Asian Barbecue Rub.

Step #2

Tightly wrap the meat in plastic and let it marinate in the fridge for 12-24 hours.

Step #3

Preheat the grill to 250°F and setup for indirect cooking with the heat deflector in the low position. Add 2-3 chunks of pecan smoking wood (or oak).

Step #4

Apply a second coat of the rub right before placing the meat on the grill.

Step #5

Place the meat on the grill and cook until the meat reaches an internal temperature of 200-205°F.

Step #6

When done, wrap the meat in foil, put it in a dry cooler and cover with a towel. Let the meat rest for 60-90 minutes. Then pull out of the cooler, unwrap and slice perpendicular to the grain. Note: you can slice on a bias as well.

Note: 8 lbs. of protein at 250°F to reach 200°F internal temperature is done!