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      "name": "Kamado Compare",
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      "headline": "How to Make Texas-Style Brisket on a Kamado Grill",
      "description": "Smoke authentic Central Texas brisket on your kamado with post oak, a simple salt and pepper rub, and a low 250F cook. Step-by-step guide.",
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          "name": "How long does brisket take on a kamado?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Plan on roughly 1 to 1.5 hours per pound at 250F, so a 12 pound packer often runs 12 to 16 hours including the rest. Cook to tenderness and internal temperature, not the clock, since every brisket is different."
          }
        },
        {
          "@type": "Question",
          "name": "Should brisket go fat side up or fat side down?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "On a kamado the heat comes from below, so fat side down protects the meat from the radiant heat of the deflector. Many Texas pitmasters cook fat side down for this reason."
          }
        },
        {
          "@type": "Question",
          "name": "Do I have to wrap the brisket?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "No, but wrapping in butcher paper around 165 to 170F speeds up the cook through the stall and keeps the brisket moist while preserving the bark. An unwrapped brisket develops heavier bark but takes longer."
          }
        },
        {
          "@type": "Question",
          "name": "What wood is best for Texas brisket?",
          "acceptedAnswer": {
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            "text": "Post oak is the traditional Central Texas wood because it burns clean and mild. If you cannot find it, a blend of oak with a little hickory or pecan is a good substitute."
          }
        },
        {
          "@type": "Question",
          "name": "What internal temperature is brisket done at?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Brisket is done by feel, usually around 203F in the flat when a probe slides in with almost no resistance. Pulling by temperature alone can mislead you, so always probe for tenderness."
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---