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      "name": "Kamado Compare",
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      "headline": "How to Smoke a Brisket on a Kamado Grill",
      "description": "The full method: trim, season, temperature, wrap timing, rest. The exact workflow that produces competition-quality brisket on a backyard kamado.",
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          "@type": "Question",
          "name": "How long does a brisket take on a kamado?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Plan on 1 to 1.5 hours per pound at 225–250°F. A 12-lb packer brisket typically runs 12–16 hours, plus a 1–2 hour rest. Always cook to tenderness, not the clock."
          }
        },
        {
          "@type": "Question",
          "name": "Should I wrap brisket in butcher paper or foil?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Butcher paper is the gold standard — it lets the bark breathe while pushing through the stall. Foil cooks faster but softens the bark. Wrap at internal temp 165–170°F when the bark is set."
          }
        },
        {
          "@type": "Question",
          "name": "What temperature is brisket done at?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Around 200–205°F internal in the thickest part of the flat, but more importantly when a probe slides in with no resistance — like into warm butter. Temperature alone is misleading; always probe for feel."
          }
        },
        {
          "@type": "Question",
          "name": "How much wood should I add for brisket?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "3–4 fist-sized chunks of post oak, hickory, or pecan buried in the lump charcoal is plenty. Adding more produces acrid smoke. Kamados retain smoke flavor very efficiently — less is more."
          }
        },
        {
          "@type": "Question",
          "name": "Do I need to rest the brisket?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Yes — at least 1 hour, ideally 2–4 hours in a cooler or warming oven. Resting redistributes the juices and breaks down remaining connective tissue. A rushed brisket is a tough brisket."
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---