18/09/2026
Why does our brisket spend 16 hours in the Kamado? 🔥🥩
Brisket is a cut that needs time. Cooking it low & slow allows the tough connective tissue to gradually break down, turning the meat tender and juicy while hours of smoke build that deep flavor and beautiful bark on the outside.
It takes patience, careful temperature control and a very early start in the kitchen. 😅
But that first bite? Worth all 16 hours 🔥