Best Way to Cook Beef on the Komodo Kamado? Need Some Tips!

[zoee]

Hey everyone,
I’ve been experimenting with different meats on my Komodo Kamado, but I’m still trying to figure out the best way to cook beef — especially steaks and brisket.

I love that smoky, juicy flavor the Kamado gives, but sometimes my beef turns out a bit dry or overcooked on the edges while the middle stays too rare. I’ve tried both direct and indirect heat, but I’m not sure which setup works best for thick cuts.

So, how do you all cook your beef on the Komodo Kamado?
Do you prefer low and slow for tenderness, or high sear and then rest?
And what’s your favorite seasoning or marinade that really brings out that beefy flavor?

Would love to hear your methods  I’m always trying to improve my grilling game!

Thanks,

[5698k]

For all kinds of beef, salt, pepper, garlic is hard to beat.

Brisket is always best low and slow, i like anywhere between 225-275.

Steaks I like to cook hot and fast, direct. 600-650, lower grate, 3ish minutes per side for a 1.5” ribeye.


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[jdbower]

For particularly tender cuts like filet mignon, you can also try to sous vide the steak to warm/cook it, then do a high temp sear just to add a crust for texture. I've also done tougher cuts in a balsamic marinade (balsamic vinegar, water, garlic, and whatever spices I'm in the mood for), the vinegar starts to break down the meat and makes it more tender while adding some fun flavors. And flavorful cuts like a ribeye can handle a light rub.

[mavoo12]

I usually go low and slow for brisket, then finish with a quick high sear. For steaks, sometimes I do a reverse sear.

My favorite seasoning is simple: salt, pepper, garlic powder, and a bit of smoked paprika. Letting it sit with a little olive oil before cooking really brings out the flavor

[C6Bill]

Two completely different methods for those cuts of beef. For a thick steak I reverse sear. 225 degrees indirect. Once I get to 115 degrees internal I pull it off to rest while I am getting my coals really hot. Rest for at least 15 minutes so the internal temp stops raising, you actually want that internal temp to start dropping. Then, on the lower rack, sear it really good. You will love it.

For brisket you want a temp of 250 indirect, just foil under works great to act as a deflector and to catch the drippings. Get the internal temp in the flat to about 165 then wrap in butcher paper (uncoated brown butcher paper) and then put back on until your internal temp get to about 202. Probe from the side not the top. Probing tender is more important than the actual temp, every brisket is a little different. Once that is done wrap the brisket in foil, leave the paper on, and put the whole thing in foil and put it in a cooler covered with towels for at least 4 hours. Then pull it out to rest on the counter for awhile as it will still be extremely warm.

Those are the basics. Everyone does it a little different but start with that and you'll be a master in no time.

Also, for both cuts I use Meat Church's Holy Cow. It's my go to for beef. Yardbird for poultry and Bad Byron's Butt Rub for anything pork. Those three are my personal favorites.

Hope that helps, always start with the KISS method and adjust as you learn  

 

 

[jdbower]

Just remember, any time you ask for tips you'll get a lot of them and you'll need to figure out which ones work for you. That's why BBQ forums are full of references to Try-Tips.

I'll see myself out...

[Tyrus]

The best way to cook beef Zoee lies in the preparation, sometime a day before it finds the grill, a well known fact. The heat part, you have the best cooker out there, how could you fail,.... impossible.