The smoking process gives the brisket a deep smoky flavor and a beautiful crust, while the long cooking time breaks down the tough fibers of the meat and renders the fat, resulting in a tender and flavorful brisket that falls apart easily.

Ingredients:

• 1 whole brisket, about 12-14 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• 1 tbsp. cayenne pepper
• 1 cup beef broth
• 1 cup apple juice
• 1 cup wood chips or chunks (hickory or oak)
• BBQ sauce, for serving

Instructions:

1. Preheat your kamado grill to 250°F, using lump charcoal and wood chunks for smoke flavour.

2. Trim the brisket of any excess fat, leaving a thin layer on top.

3. In a bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to make a rub.

4. Season the brisket generously with the rub, making sure to cover all sides.

5. Place the brisket on the grill, fat side up, and close the lid.

6. Smoke the brisket for about 10-12 hours, maintaining the temperature at 250°F, and adding wood chips or chunks as needed to maintain smoke flavour.

7. After about 5 hours of cooking, wrap the brisket tightly in aluminium foil, and add the beef broth and apple juice to the foil packet.

8. Place the foil-wrapped brisket back on the grill, and continue smoking until the internal temperature reaches 200°F (about 4-6 more hours).

9. Remove the brisket from the grill, and let it rest for at least 30 minutes before slicing.

10. Slice the brisket against the grain, and serve with your favourite BBQ sauce.

This smoked BBQ brisket recipe on a kamado grill takes time, but the result is a delicious and flavourful brisket that is perfect for any BBQ or gathering.