Smoke your First Brisket on the Big Green Egg
Вставка
- Опубліковано 5 бер 2020
- A fool proof recipe on how to smoke your first brisket on the big green egg, or any smoker for that matter. This brisket is tender, juicy, and full of flavor... and it is so easy. You will nail it every time with this awesome smoked brisket recipe! Rub Recipe found below...
Subscribe to Seared & Smoked here: bit.ly/SandSsubscriber
Thanks for checking out my Channel. For more BBQ recipes and grilling information visit www.searedandsmoked.com/
---------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------
Brisket Slicing Knives Affiliate Links:
Dexter Slicer amzn.to/2wzLmcL
Dexter "Sandwich" Slicer amzn.to/2v0YDuB
Flame Boss 200 Wifi Temperature Controller for Green Egg amzn.to/2FdQ14s
Brisket Rub:
6 Tablespoons Ground Black
Pepper - one grain finer than
cracked
2 Tablespoons Ancho Chile
4 Tablespoons Kosher Salt
2 tsp Granulated Garlic
2 tsp Onion Powder
2 tsp Cumin
1 tsp Cayenne Pepper
Affiliate Links for Products I Use Regularly in All My Videos
My Grills
Weber Kettle 22" Premium amzn.to/2CuYOf6
Large Big Green Egg biggreenegg.com/product/large...
Pit Barrel Cooker 18" amzn.to/2HtpAs4 - Навчання та стиль
Your dog during the trimming though... :) such a patient boi!
Looks amazing! And very well explained from start to finish btw
40ozbeerbellydude Thanks.... maybe next time I can work in a 40 oz’er in there somewhere!
been going through a ton of bbq videos and this one is easily one of the best out there! fantastic, straightforward presentation, love it!
Thanks Eric... I really appreciate your kind words!
Agreed and I have been doing BBQ on XL BGE for 6 years now. There is no diploma's just learning with every cook.
Just got a green egg. I will be trying a brisket after I figure out temp control. Great demo! Thanks!
Looks good and I want some ! Good job
Holy crap that looks amazing...
Keegan...did your recipe for a 20 lb beef brisket...oh my word! It turned out AMAZING. Thanks for the great tips in the vid!
ah man... that's what we like to hear... success!! glad it turned out great for you!
Great video Keegan. Gonna try my first brisket in the big green egg this week 💪🏻
Stefan hell yeah... you can do it! my best advice is to buy a prime grade brisket... and you should be golden!
Good video...this would have helped me as a newbie. The adjustable rig for the Egg is an awesome addition for smoking.
ND Mike thanks... love that rig for the smoking setup
I love to cook and just got a Minimax for Fathers Day! I am going to have a go at a brisket this week. This is a great tutorial for what will be my first try. Your video made me sad though because last August my yellow lab passed away. He, like yours, would patiently sit by my side waiting for scraps. Great video, awesome dog!
Awe... sorry to hear about your lab. We have lost a few over the years, and the only cure is to get another pup or rescue dog. We have had great luck with rescue dogs... Arlo is the newest addition you can find in my more recent videos. Good luck with your first brisket. Just be patient if needed!
The light above your head makes it even better.
Nice looking brisket, Keegan. Rudy’s is the closest bbq joint to my house here in Dallas. Thx for the video!
Baby Back Maniac Thanks justin... I love me some rudy’s! Looking back, I honestly do not know if I ever tried anything but the brisket, peach cobbler, and brisket baked potato... those were some long afternoons back at work those days
Seared and Smoked lol
Looks great. Its hit or miss making brisket in my BGE. Cant seem to consistantly get a great product.
..and Rudy's is the best chain BBQ out there IMO. Creamed corn is awesome!
The next time I see a Rudy's, I'll have to stop... its been a long time since I have been in the Southwest!
Good stuff! I've done brisket twice, and both times I wasn't happy with it. Now, I've got a better cooker than my little Weber kettle. Time to try again! But first, I'm doing corned beef for St. Patrick's. Then, PASTRAMI!!!
Kurt F damn.... St Paddy’s day kind of snuck up on me
you deserve more subscribers! excellent videos
thanks.... I appreciate the support!
Thanks. I Love your dog.
Keegan ! Loving this weather ! You have to let me know if you get up my way ! I can’t believe your pup didn’t go after any of the trimmings ! Wow , nice smoke ring ,especially on a Kamado style smoker ! Give me that fatty end even though it all looks great ! Nice cook !
Daddy Dutch BBQ hell yeah... soo warm.... i hope it stays this way until summer!
Sweet Baby Jesus indeed- Thank you for a well presented brisket.
anytime... thanks for watching!
Love the video. Can't wait to try this out. What is the grate that you're using with the rails on it?
it is the adjustable rig at ceramicgrillstore.com great resource for all egg / kamado accessories... love this setup!
Lol, my dog also hangs out while I trim the brisket, waiting for his treat. Nice video!
never leaves your side I bet! thanks for watching
NICE!
Your dog stole the show for me lol..Just patiently waiting like he/she knows what's going on 💜😂😂
that's our lazy boy... Booker... he's my biggest bbq fan!
Awesome!! Rudy's is the best (I lived in ABQ for 10 years)
I do dig that sauce! I was an ABQ guy for a while too... i miss the view of the mountain
Beautifully cooked brisket.
That's why I love dogs. Patience of a saint.
Great looking brisket. I foil at 160 or so also. Then go to 203 deg. while still in foil wrap in an old towel and throw it in a camping cooler where it will stay warm for hours.
Conrad Kostelecky yup, that’s a good way to go for sure... amazing how long they stay hot
Nice job! Do u always pull at 200° in the flat or ever go longer until a probe goes in like butter. I have found most briskets don’t get probe tender until closer to 210° in the flat and point but I think the resting in foil as u suggested a few hours will also continue to break it down. Cheers!
Ryan Bramich With a long resting time, i’ve never had a problem pulling at the 202-205 mark. I generally just monitor the middle of the brisket. If i did a brisket more often i could probably get good enough to go just by tenderness, but this is usually just a twice a year deal for me.
Well done, my man. I'm doing my first brisket this weekend.
hope that brisket turned out amazing!
I was wondering how you were going to sleep and not be worried about keeping the temps at 225, but I just saw your Flame Boss 200 as part of your equipment! I’m so used to having to babysit my smokers...even my kamado. I’m going to check out that temp controller. That brisket looks amazing!!
the flame boss controllers are amazing.... never had an overnight issue with any cooks because of it
I am from San Antonio, TX. Where Rudy's is from. Thats a good reference to go by. Personally, I feel there are better places but eventually everything tastes pretty close. Just different types of sauces, moisture, and crispiness of bark. Not hating on them at all. Just ate there last month.
For sure... I'm not saying Rudy's is the best out there, but it was one of my first legit BBQ experiences. Until 10 yrs a go, there really were not many legit BBQ places in central iowa
Awww, Look at the puppy dog. So cute
looks great! Did you use a heat deflector or was your drip pan directly over coals?
i use a heat deflector for sure
Excellent video. I'm inspired to cook brisket. Curious how a guy from Iowa made it past kansas city and into Texas to find bbq.
I spent a lot of time in KC on weekends as a kid, but I guess my parents were not into BBQ at the time... but I've hit a few down there in the last 10 years that have been pretty damn good!
Did you soak your cherry wood in water?
I have been struggling to hold the BGE at 225, almost always finds its way to 250’ish.
Maybe do a setup video some time on this setup for 225.
250 is OK too... I have not had any issues at slightly higher temps. I do cheat and use a controller for these lower temps. I might have to try the "old way" just to see if I find that to be trouble or not.
I do not soak the wood in water. Just pop it on top before the brisket goes on. Then another chunk an hour later or so before I go to bed.
Nice Vid, well done and great looking turn out.. I have on one the egg as I type :)
thanks! hope your brisket turned out juicy and delicious
@@Searedandsmoked Yes sir, had some for breakfast :)
i'm considering doing a brisket on my new BGE medium. Any tips as far as fuel is concerned? Would i need to add any additional charcoal to keep it going, or can i let it ride until fully cooked? Thanks in advance!
on my large, if you stack it high with big chunks of lump, it goes 20 hrs or more with out an issue. I cannot speak for the medium. I would keep an eye on it the first time you try to see how it does. My guess is, it would be OK to let it ride
nice cook
thanks for watching!
Hello from London, United Kingdom, great vid, clearly explained and will definitely be trying this next week. Can you just confirm cooking time per pound?
Hi there... I had a chance to spend a summer in London... too many pints that summer! So, with this method, you can almost control the amount of time it takes. I would shoot to buy a 15 lb whole brisket. Then smoker unwrapped for 8 hours or so, then wrap and it should come up to temperature ( 200 F or so) within 2 hours. So, I would plan on 10-11 hours cooking and then pull it and rest in a cooler for 1.5 hours or put in the oven at the lowest setting and rest for a few hours. That is when I have achieved my best results... the resting helps it all come together. You can leave it in the oven on the lowest setting for a long time if needed.
Nice looking Brisket, Texas tacos 👍 Do you have any plans for another pellet grill
John Knapp thanks... right now either a rec tec stampede or the larger 700 bull. like the yoder performance from what i see, but i don’t like the way they look on the patio... still wrestling a bit
Put a block of wood underneath the brisket, to help fit big pieces on a smaller cooker. Once it shrinks you can remove it, plus it prevents pooling of liquid on top. Harry Soo trick. Dont cook to temp, but to tenderness. I have had briskets be tender anywhere from 195-210. Every brisket is different.
Chris Fitzgerald i will give that wood chunk trick a try next time i have a big ole brisket
What was the thermometer ? Just to monitor, what about regulating the heat in the egg? Watc( it and adjust vents? To 225?
You can certainly adjust vents to adjust the temperature too. For the overnight cooks, I do like to use the temperature regulators though... just makes things a bit more easy. One of the best things about the flame boss and others is the ability to heat the egg up pretty fast without overshooting temperate too far. Not sure if I talked about that?
Are using the plate setter? Is the pan sitting on it or on another grill?
I use the adjustable rig from ceramicgrillstore.com I highly recommend it
Give that puppy a big piece!
Nice video
thanks man!
Killer looking cook man! Also what's the good boys name?
Dirt Floor TV That’s booker.... the great lazy Labrador!
He looks like a great cooking partner. I'm sure he works for those leftovers, I know I would. Cheers brother, keep smokin!
How long did you rest your brisket before slicing? No steam when cutting into brisket.
I think it was 30 min or so... on the counter, not in a cooler or anythingI don't think I have seen steam when cutting into anything when its indoors
Rudy’s 😂
Nice brisket dude
Rudys? I live in Rio Rancho New Mexico. Where are you located?
i used to live in Rio Rancho as well! i worked for Intel for a few years about 20 yrs a go... yikes that was a long time ago.
OMG, I'm in San Antonio, Texas and this my friend is a great looking Brisket!
thanks Leroy... hope you are doing well down in Texas
I'm preparing to cook my first brisket. I see you haven't had any comments or questions for a year but I'll try anyway. What was the size of the Big Green Egg? It looks like my Large. We bought a half because we only have two (maybe four) mouths to feed. Anyway...the actual question: How does one keep the temperature steady? And how much charcoal should I start with and will I have to add some with the smoking wood? I'm learning this after years of cooking on a propane grill. The physics are completely different.
this was a large egg. I typically load up the charcoal pretty high and mix in some smoking wood while loading the charcoal up. You do not need a lot of wood though.. its a long smoke and the charcoal does most of the work for you. I do love the "adjustable rig" setup from ceramicgrillstore.com .... highly recommend that for good smoke and ease of use. Keep the temp steady by having the lower vent barely open... barely see the screen at all. Then have the upper vent open slightly as well after ramping up to 200-250 degrees. It does not take much airflow to keep the egg at lower temps.
For smoke flavor do you prefer this or the reqteq
If I were to pick one smoker, it would be a Kamado smoker. They do a really good job of keeping meat juicy, creating awesome bark, and providing superb smoke flavor for long cooks.
@@Searedandsmoked Thanks for the reply . I appreciate it
No Weber pellet? Looks great!
Wisconsin Life Ha ha... back to my old favorite for a while... although another pellet grill is in my future
First off. You absolutely knocked that out of the park.
Secondly, what do you have under that brisket? That’s not the deflector plate, is that your own creation or something you came up with to solve the hot spots when smoking larger times?
I have a BGE large, I’ve been quite frustrated with it when trying to do larger times like brisket or spare ribs because the heat coming up through the 3 spots of the deflector with burn edges etc.
I’ve been remarkabley frustrated and pursuing a solution and it appears you’ve found one.
Help me please Sir
this is what you need.... ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store/products/large-adjustable-rig-r-and-b-combo-bge
Seared and Smoked ordered it all today. I got a whole bunch of stuff. Lol.
That dog.... he watched every move you made.
he's slow and lazy... unless there is meat around!
How are you cooking this in an apartment or condo? Looks like the woodlands housing
Any resting period?
for sure... when I am not timing something for a video, I always shoot to get the brisket done early, so I can rest it for 2 hours or more. I like to pull it out of the smoker, let it rest for 30 minutes on the counter still wrapped. Then put it in the cooler wrapped for a few hours or you can put in the oven wrapped in a pan, set at 180 for a few hours.
Looks good, but what you referred to as the "dry" tip was actually the flat
Mrbink01 yeah, that’s the beauty of raw one take videos... i’m bound to mess up a few words at some point in about every video
@@Searedandsmoked totally understand. Looks great! I smoked some chuck roasts for pulled beef yesterday.
Thats a good looking brisket great video .........Do you have any worries about having a charcoal cooker 10 inches from your wood sided house over night ? no sarcasm intended
Thanks... No concerns with the green egg when setup for smoking. Even if I did not use the flame boss for temp control, I would still be very comfortable doing this. Mainly because the vents at the top and bottom are barely letting any air in or out, so there is no chance the fire gets out of control. Do you have an egg or something else?
I do not have an egg would love one some day .......I built an ugly drum smoker works great ......love your channel
Dog is like if I take him out I get it all....
luckily... he's a real pussy cat... or I'd be in trouble
I loved "..my Dr thinks my cholesterol is too high.." Ya think? I'll share my 20 mg simvastatin wichu. Looks good man!
ha ha... thanks! he's got me on a steady prescription these days!
Please do a comparison with your RecTec smoking a brisket next time.
the brisket is on the list for sure on the Rec Tec... probably would have been done by now if Costco was not such a shit show to get in and out of... crazy times right now
@@Searedandsmoked Did you return the
Weber smoker and how you like the RecTec?
What size is this egg? Medium or Large?
that one is a large egg. just got to work a little to squeeze a big brisket into it
King of Beef...hell ya brother
im coming for the title
Super cook! Let’s just not talk about high cholesterol any longer.
vasmikey I hear ya! i just have to be good for the next 4 weeks... then I can cut it loose a little bit!
Just where is everybody else......you gonna eat that all by yourself or did the kids come rushing out the moment you killed the camera.? Nice job on the brisket; I did several on my BGE but then re-configured my outdoor setup to a Traeger (Egg’s gone...) ....but I have yet to try a packer on it. Maybe next week so I’m practiced up for Easter ! Thanks
Jim Camelford Thanks... you got rid of the egg? It’s like a second child to me that’s better behaved.
2:18 use apple cider vinegar... Don't use beer.
So you don’t cook to tender! 200° to 209° is expectable for nice wiggly juicy brisket. They’re all different
After all of that prep, love, care you stick that beaitiful tender meat in a slice of crappy white bread 😂
lol. that's the way I like it... that crappy white bread lets the brisket stand out
What size Egg is that? Surprised that a 15lb piece of meat will fit on a Large size Egg.
yeah, you can fit a good sized brisket on a large. the 15 lb'ers barely fit after trimming. I would not go much bigger than that, unless you want to lose a little brisket up front.
12:30 - Meat porn
Fat side up or down?
i’ve always done fat side up, but i know others who only go fat side down. on the green egg, i’ve always enjoyed fat side up
Please tell us your dog’s name is “Brisket”.
that would be awesome.... it’ll have to be my next dog. we have Booker there and add Arlo in future videos
Did you Marry Rudy's sister by any chance? Rudy Rudy Rudy.....
man... it's been a while since I have seen that movie... was his sister a hot one?
Fat side down man
I’m from Texas, and I have no idea what this guy is talking about. Anything that he associates with taxes and this barbecue he made is incorrect. Also Rudy’s barbecue is garbage.
You did all that work and put it on white bread, why? Would not of taste a lot better on some flatbread, or an actual soft taco shell
love the cheap white bread with brisket for whatever unexplainable reason... maybe because you just the meat more?
Way over what you hve.. is that q big green egg medium? ... Sorry i don't believe this.