Great video! I actually do a combination on my KJ Big Joe. I start around 225 and let the grill slowly rise in temp. I usually wrap once the bark is set like you did, and finish off while the temp is still rising. Usually the grill temp is 300 when the brisket is done. Around 8 hours is usually the time it takes me. Both looked good!
Sounds great! I like that a lot, and for my day to day cooking that's the way! Once it's wrapped it can take a little higher temps and get you there quicker.
great video! you confirmed my experience with brisket at different temps. the higher the heat less smoke ring but can still be a great brisket..... i let my available cooking time tell me how low i can go on my temp
Interesting! I haven't heard that before. I am going keep experimenting :) Your point on your time is very good and is what I wanted to get at a bit more in the video, make it work for you, and for the time you have.
That was an awesome video. I really enjoyed the rain in the video... I will have to compare the methods. I do 300-325 but I’ll have to turn it down a bit to gather data. More to come.
I have never cooked a brisket at 270 on my BGE. I smoke at 225 With Fogo and wrap when internal temp reaches about 165. One I let go to 205-208 degrees or at least till you can place the probe easily throughout the brisket without any resistance. Always get a ring, nice bark and of course juicy:) But good job on the videos as usual.
Maybe it was just the angle of the first brisket after the cook but it didn't look right in color. To clarify, you cut the flat at a pencil thin width. When you get to the point your cuts are thicker.
I just finished my first hot and fast and I don’t think I’ll ever go back to low and slow. I had a great bark my personal best! It was perfect bend test!! I would think with hot and fats you have to have some moisture in there, none was used in this video
Sebastian, perhaps you added your smoke wood too early and it was consumed too fast by the fire. I also agree with comments below that smoking at a lower temp, produces the deepest smoke ring, then you can up the temp a bit to complete the cook.
In my opinion that's the only shortcoming of a Ceramic Grill (BGE, KJ etc). Once you got your fire built, indirect plate set, you don't really want to disassemble again to add charcoal or wood. But if I am running a little hot to get clean smoke, a lot of oxygen into the fire to burn clean I am burning off the wood and charcoal too fast, and realistically I need to add new fuel, but I can't (dont want to take the whole thing apart).... Eventually I am going to have to get an offeset
Sebastian Bussert Agree. I am going to experiment with put the smoke wood chips around the edge of the plate, where the heat flows up, to see if the wood chunks last longer. just an idea I have had.
Good call! Definitely could be. One of my friends cooks on Gateways a lot and told me not to use a water pan, but in terms of comparison it would have been nicer to keep it the same.
My Man Sebastian!!! First, I didn’t think you movie stars dealt with rain! Second, I just did a hot and fast on my BGE and the family said it was the best ever. However, I like to practice and perfect a low and slow technique worthy of a picture and video post. Heck, I want to be like you one day!!! Be well my friend. ;)
Sebastian Bussert I went back and watched the video. Based on my observations the Gateway brisket fell apart not once but twice which is something associated with overcooking. But as you said it was your 1st time so I can relate. I do agree both briskets looked awesome and I would be proud to have tried either of them. I do prefer smoking my briskets at 275 for around 4 hours or until around 165 degrees. Then cover until probe tender. I also tried hot and fast and it was ok but a little drier. So for me it’s usually around 7 to 8 hours smoking then resting for at least 2 hours. Thanks again for the videos. Stay safe and healthy.
Never seen a rain over a bbq really lol dramatic effect but natural haha
Our entire budget went on that rain CGI
Great video! I actually do a combination on my KJ Big Joe. I start around 225 and let the grill slowly rise in temp. I usually wrap once the bark is set like you did, and finish off while the temp is still rising. Usually the grill temp is 300 when the brisket is done. Around 8 hours is usually the time it takes me. Both looked good!
Sounds great! I like that a lot, and for my day to day cooking that's the way! Once it's wrapped it can take a little higher temps and get you there quicker.
Great video, very good information all around in this comparison! Sometimes it’s so hard to nitpick in these comparisons.
Glad you enjoyed it! Now help me eat 40lb of Brisket :D
great video! you confirmed my experience with brisket at different temps. the higher the heat less smoke ring but can still be a great
brisket..... i let my available cooking time tell me how low i can go on my temp
Interesting! I haven't heard that before. I am going keep experimenting :) Your point on your time is very good and is what I wanted to get at a bit more in the video, make it work for you, and for the time you have.
Very nice Video and respect for grilling in the rain. Best wishes from Germany 👍👍👍
Thanks 👍 Hope to see you again soon! :)
I have never had an issue with getting a smoke ring on a ceramic grill.
These bozos don't know what they're doing.
That was an awesome video. I really enjoyed the rain in the video... I will have to compare the methods. I do 300-325 but I’ll have to turn it down a bit to gather data. More to come.
All these videos look like fun and games, but you got to be able to cook through adversity haha
I have never cooked a brisket at 270 on my BGE. I smoke at 225 With Fogo and wrap when internal temp reaches about 165. One I let go to 205-208 degrees or at least till you can place the probe easily throughout the brisket without any resistance. Always get a ring, nice bark and of course juicy:) But good job on the videos as usual.
Do you worry much about the smoke color, yellow, white, blue-ish. Or just load it up, set it up and on goes the brisket?
Sebastian Bussert I weight to I get a light smoke going.
Maybe it was just the angle of the first brisket after the cook but it didn't look right in color. To clarify, you cut the flat at a pencil thin width. When you get to the point your cuts are thicker.
I just finished my first hot and fast and I don’t think I’ll ever go back to low and slow. I had a great bark my personal best! It was perfect bend test!! I would think with hot and fats you have to have some moisture in there, none was used in this video
Sebastian, perhaps you added your smoke wood too early and it was consumed too fast by the fire. I also agree with comments below that smoking at a lower temp, produces the deepest smoke ring, then you can up the temp a bit to complete the cook.
In my opinion that's the only shortcoming of a Ceramic Grill (BGE, KJ etc). Once you got your fire built, indirect plate set, you don't really want to disassemble again to add charcoal or wood. But if I am running a little hot to get clean smoke, a lot of oxygen into the fire to burn clean I am burning off the wood and charcoal too fast, and realistically I need to add new fuel, but I can't (dont want to take the whole thing apart).... Eventually I am going to have to get an offeset
Sebastian Bussert Agree. I am going to experiment with put the smoke wood chips around the edge of the plate, where the heat flows up, to see if the wood chunks last longer. just an idea I have had.
@@FOGOcharcoal put a chunk of wood as needed in the ash try. The falling embers will make it smoke
You did one of the brisket without water pan and it's very important to keep it moist, add more flavour and mark a better smoke ring.
Good call! Definitely could be. One of my friends cooks on Gateways a lot and told me not to use a water pan, but in terms of comparison it would have been nicer to keep it the same.
Tks for take time to answer me, I love you channel.
I was a bit suspicious about hot and fast briskets being better than the traditional slow and low. Confirmed!
Il5l state the obvious the green egg was favored from the jump in my opinion
My Man Sebastian!!! First, I didn’t think you movie stars dealt with rain! Second, I just did a hot and fast on my BGE and the family said it was the best ever. However, I like to practice and perfect a low and slow technique worthy of a picture and video post. Heck, I want to be like you one day!!! Be well my friend. ;)
haha the whole budget went for that rain effect hahaha
You are obsessed with the smoke ring, in your case it's just a color. Because you are not using the wood as a main fuel, so that's normal
Sebastian I love your videos I know you’re a friend of a ninja but you over cook those plain and simple
What do you mean with overcook?
Sebastian Bussert I went back and watched the video. Based on my observations the Gateway brisket fell apart not once but twice which is something associated with overcooking. But as you said it was your 1st time so I can relate. I do agree both briskets looked awesome and I would be proud to have tried either of them. I do prefer smoking my briskets at 275 for around 4 hours or until around 165 degrees. Then cover until probe tender. I also tried hot and fast and it was ok but a little drier. So for me it’s usually around 7 to 8 hours smoking then resting for at least 2 hours. Thanks again for the videos. Stay safe and healthy.