Clearly I should have cooked fat side down. But what else do you think I should have done differently? And more importantly.....will you be buying a SloRoller for your Big Green Egg or Series 1/2 Kamado Joe? emv4.me/SloRoller
What size sloroller were you using? And that looks like you have an XL BGE. Is that correct? I want to make sure I’m buying the correct one. I’ll use your link.
sloroller seems like an expensive marketing hype device toy. can you really tell a difference with it? smoking dad seems to state negligible, if any, difference with the SR.
Hello, I love your channel! Quick question: is it possible to use the slo roller in the XL BGE alongside the eggspander so that you can sit an additional heat deflector above the slo roller (double indirect) to help protect the bottom? If not, any suggestions on how to achieve a double indirect on an XL BGE? Thank you!
Best way I've found to cook brisket on my big green egg is to a) let the brisket catch the dirty smoke when coming up to temp. B) cook it fat side down until you foil boat, at which point you want to foil boat with fat side up. C) cook at 250-260 as I've found 275 is where the big green egg likes to have the best clean yet constant smoke and then last but not least d) 16 mesh coarse ground pepper and more than what you put on there. That pepper likes to catch the smoke flavor! After many BGE brisket cooks, this is the best way, I've found, to recreate the Texas offset smoker taste. Ps. Reason you want Temps at 250-260 and not 275 is because it is too hot since cook chamber is so small and you are trying to build the bark on the fat cap, not burn it. If done correctly the fat cap will have a beautiful tasty bark. Only issue is there will be grill marks on it, but function over form right?!
Holly Cow Al, I been waiting to see this video as I have a Large Green Egg. I didn't expect the outcome, I thought they would be the same. I going to buy the sloroller when I get back into my house in a month and start cooking again on my GE. I don't have any idea why this happen, if any thing, I thought the Joe would be better because it has a higher dome, but maybe it keeping the heat closer to the meat is better. Lots more testing maybe in order. I hope UA-cam allows this post to post as I haven't been able to post for a time now. Thanks for saving my GE!
That's so cool ! You have some of the best , Kamado grills to Cook with now , Thanks to the little Angel that did the taste test . 🥰 I wish I could afford a new Kamado grill and all the accessories you guys have . I don't have the budget . I do have thank God a Primo Round Kamado grill , I bought it used and it's in excellent condition . Now you got me wondering if this setup will fit my grill and how much will it set me back . Pondering 🤔 ! Thanks for the videos and keeping Grilling fun . Wait until your little Angel starts doing the cooking and teaches you a few things ! ☺️👍
Thanks for the kind words, Michael! I don't know if it would fit in a Primo honestly - maybe you should buy it on Amazon so it's easy to return if it doesn't fit?
Hey Al , that's exactly what I wanted to try, what a great video Al. As you probably already know the best temperature for the green egg is 225f. I've also wanted to try cooking on the upper level of the expander. 👍🤝
Back to team green? The variation has got to be in the meat. In tests such as this one, it would have been better to split a brisket lenghtwise in order to eliminate the meat variable. You did state that KJ holds temperature better without the use of a fan. That alone gives the edge to KJ.
Instead of using the plate setter on my Big Green Egg I have been using the Expander set up with the pizza stone. I think the pizza stone being wider that the plate setter does a better job and I have been getting better results with ribs etc. this way. Sometimes I also put water in the drip tray that sits on the pizza stone which I think makes the food more tender .....in my opinion.
Sometimes a piece of meat is just going to be drier than another. Also, if you wadded up some aluminum foil into three balls about 3/4 inch in diameter, placed them on top of the slow roller, in a triangle, and then placed the water pan on top of these, your water would have lasted much longer.
Sam smoked a Brisket this week, +6 hour boated rest in 175f oven and it was glorious. Never used a water pan... given we're happy with the results ... should we?
Fantastic test! I think the humidity prevented it from creating a fantastic bark. I do fat side up on the Joe and still manage to get great bark. It's so humid down here that I rarely if ever use a water pan. This is just speculation obviously but I've seen some great great brisket come out of your BGE. Still looked amazing Al and I bet it tasted great too!
Great video Al and crew!! I’m wondering if having the brisket and water pan so close to the heat on Darth, that it steam cooked the brisket making it juicier! And remember, I have no idea what I’m talking about as I don’t own either! Yet…
Welcome back Darth - interesting result with obi wan’s being drier. I too wonder if the water pan result made some sort of difference ? Didn’t see how much water was left in the Kamado - nor do we know how long it was dry in the BGE As always great vid and a bit of sauce / gravy etc can fix the dryness - hope you and the team and neighbours had a good feed
Nice comparison. There was barely any smoke though. When I smoke the first 2-3 hours at least. I produce huge amount of smoke coming from the vent. And I cannot see the meat for a second when I open the lid.
My Large Big Green Egg - Preheat to a steady 275 degrees. I hour prior to placing brisket on egg, coat entire brisket with thin yellow mustard base to hold salt and pepper rub. More pepper will produce a darker bark. Cook fat side up. (As the fat renders, it will baste the entire surface of the meat.) The entire cook, start to finish, should be at 275. When the cook stalls (around 160) wrap completely in double sheets of pink butcher paper. Continue the cook, fat side up, at 275 until internal temperature reaches 204 - 210. Remove and let rest (still wrapped in paper and a towel) for an hour inside an ice chest. Your brisket will come out perfect and juicy. Dry brisket? - my theory is that the hottest air is near the top of the dome. The Kamado is raised at least four inches higher than the Egg, and with just a half-wrap and the top of the brisket exposed, it dried out the flat. The Egg setup kept the meat lower and in a lower temp zone (also closer to the water pan) - (This procedure also works well with pork butts/shoulders)
I assume just a bad brisket. Were they both choice or prime briskets? Maybe the briskets didn’t have enough fat? The brisket on the big green egg looked like it had more marbling.
Great job! I really enjoy your channel. I also have an BGE XL and was considering getting the SloRoller. One question: Have you noticed any problems with the shell as a result of removing the fire ring? I also would think removing it would be fine... Thanks!
Thanks Robert! I have not noticed any problems - but to be clear I'm pretty sure I'm voicing the warranty by doing it so......try it at your own risk! (Of course if you don't film and show the world what you're doing like I do maybe it's not a problem lol)
I do for my BGEs. Kick Ash stopped using coupons, but SmokeWare sells them on their site and my discount code (EMV10) works over there! emv4.me/SmokeWare
I see you love the Grillblazer grillgun 😂 and I’m thinking of buying one but I have to ask, how many times can you light your grill on a single 1 lb propane tank and does it take like 15 sec, 30 seconds, 1 minute to light each time I know your the guy to give an honest answer
Sorry guys somehow missed this. I burn for about a minute, but that’s because I’m impatient. 30 seconds is probably enough lol. And I get 5-6 times at least from each 1lb tank - but I only use those occasionally. For every day use I use the hose that comes with the kit and connect to a 20lb propane tank which lasts so long I can’t count.
I put my Bernzomatic torch in the bottom vent facing up you can lock it on. In a minute you can see the glow from above. $40 to $50 depending on the 400o or the 8000 head that’s adjustable. Works like a champ. Also a chimney with 1 fire starter under it of a couple newspaper balls is just as good. Unless you’re using Cowboy charcoal then it will take twice as long.
Sprinkle your spices about 10-12 in above the meat. This is a universal cooking technique used by cooks/chefs/pitmasters. You get a much better distribution. Imo you don’t need a water pan in a ceramic cooker. They are so efficient and tight they hold a lot of moisture as is. You don’t want to steam the meat. You didn’t show us your outlet or smoke color. Why didn’t you add any wood? You would have had the bark you wanted if you added wood and tuned for a light smoke.
Just jump in and do it. I got my dad's BGE about 3 years ago. Finally, I bought a brisket and took the jump after watching dozens of videos. 1-4 were scary but came out great so I can now relax and enjoy the day (up to 20+ briskets now)
Awesome Video, what about Big Green egg with a Double indirect setup (Not the SloRoller)?? Would it work as well??? Thanks for the informative very useful video. Just a thought on why the difference in your results, The Briskets came from different animals and therefore were not exactly the quality, don't know just brain storming.
That's the beauty of these Kamado style grills - they are so efficient you don't need to replenish. I have gone 30 hours at 225F on the BGE XL (Darth) and still had some charcoal left.
That is an ash basket. It allows you to pull up the old lump and shake the ash out of it, not to mention to retrieve the lump out of it with less of a mess. It is an aftermarket accessory.
dont get me wrong the red matches your hair but the bge is a far better product then the kamado joe there are so many things on the joes that can break or wear the hinge that metal ring grease is al over that qcq system to techincal . keep it stupid simpel like DARTH.
That’s just an opinion? I have 3 Komado Joes, nothing on any have been an issue with the exception of 1 Kontrol tower top a year in, replaced free, no questions asked! BGE have stood still imo, Komado are innovative and moved things along, slo roller, 1 finger lid open, Kontrol tower vs daisy wheel…. Both are great imo, some friends have the BGE but all 3 have said when time to replace they will go Komado for the reasons I’ve mentioned. However, regardless of opinions, both great.
@@pricey78 I love my large BGE but you are correct that the BGE company has become complacent. Not sure why they are not trying to innovate but that is how former #1 products go out of business. Most of their accessories are just copies of someone else's idea. I don't know why the BGE rotisserie disappeared and their pizza wedges did not take much thought and came years after KJ DoJoe. Don't know why they cannot make a full griddle like the KJ Karbon. I have had my BGE for 15 years so don't see a reason to switch but if I was doing it all over again, I would go with the KJ.
@Stargazer-lg8cs unfortunately nowadays Kamado Joe is becoming complacent and coming out with worse and worse products. If they aren’t careful Primo will take the lead next!
@@BehindTheFoodTV What do you think of the KJ Karbon Steel griddle? I have been looking at it thinking it would be great to add a full griddle to the green egg repertoire.
Clearly I should have cooked fat side down. But what else do you think I should have done differently? And more importantly.....will you be buying a SloRoller for your Big Green Egg or Series 1/2 Kamado Joe? emv4.me/SloRoller
I will be buying a sloroller for my BGE. I’m assuming I will need to get the big Joe sloroller? I have an XL BGE. I’m glad you did this video.
@@porterhousebbq8493 yes - get the Big Joe one. I wouldn’t be mad if you used the link in the description 🤣
What size sloroller were you using? And that looks like you have an XL BGE. Is that correct? I want to make sure I’m buying the correct one. I’ll use your link.
You won my respect Sir when you graciously admitted defeat in the challenge with `Smoking Dad` .
sloroller seems like an expensive marketing hype device toy. can you really tell a difference with it? smoking dad seems to state negligible, if any, difference with the SR.
Hello, I love your channel! Quick question: is it possible to use the slo roller in the XL BGE alongside the eggspander so that you can sit an additional heat deflector above the slo roller (double indirect) to help protect the bottom? If not, any suggestions on how to achieve a double indirect on an XL BGE? Thank you!
Best way I've found to cook brisket on my big green egg is to a) let the brisket catch the dirty smoke when coming up to temp. B) cook it fat side down until you foil boat, at which point you want to foil boat with fat side up. C) cook at 250-260 as I've found 275 is where the big green egg likes to have the best clean yet constant smoke and then last but not least d) 16 mesh coarse ground pepper and more than what you put on there. That pepper likes to catch the smoke flavor! After many BGE brisket cooks, this is the best way, I've found, to recreate the Texas offset smoker taste. Ps. Reason you want Temps at 250-260 and not 275 is because it is too hot since cook chamber is so small and you are trying to build the bark on the fat cap, not burn it. If done correctly the fat cap will have a beautiful tasty bark. Only issue is there will be grill marks on it, but function over form right?!
I second this technique. I saw so many restaurant videos where they put their meat on with dirty smoke and I started to do that too.
Goldees BBQ recommends it. So I tried it and it works!
Holly Cow Al, I been waiting to see this video as I have a Large Green Egg. I didn't expect the outcome, I thought they would be the same. I going to buy the sloroller when I get back into my house in a month and start cooking again on my GE. I don't have any idea why this happen, if any thing, I thought the Joe would be better because it has a higher dome, but maybe it keeping the heat closer to the meat is better. Lots more testing maybe in order. I hope UA-cam allows this post to post as I haven't been able to post for a time now. Thanks for saving my GE!
That's so cool ! You have some of the best , Kamado grills to Cook with now , Thanks to the little Angel that did the taste test . 🥰 I wish I could afford a new Kamado grill and all the accessories you guys have . I don't have the budget . I do have thank God a Primo Round Kamado grill , I bought it used and it's in excellent condition . Now you got me wondering if this setup will fit my grill and how much will it set me back . Pondering 🤔 ! Thanks for the videos and keeping Grilling fun . Wait until your little Angel starts doing the cooking and teaches you a few things ! ☺️👍
Thanks for the kind words, Michael! I don't know if it would fit in a Primo honestly - maybe you should buy it on Amazon so it's easy to return if it doesn't fit?
Hey Al , that's exactly what I wanted to try, what a great video Al. As you probably already know the best temperature for the green egg is 225f. I've also wanted to try cooking on the upper level of the expander. 👍🤝
Back to team green? The variation has got to be in the meat. In tests such as this one, it would have been better to split a brisket lenghtwise in order to eliminate the meat variable.
You did state that KJ holds temperature better without the use of a fan. That alone gives the edge to KJ.
Instead of using the plate setter on my Big Green Egg I have been using the Expander set up with the pizza stone. I think the pizza stone being wider that the plate setter does a better job and I have been getting better results with ribs etc. this way. Sometimes I also put water in the drip tray that sits on the pizza stone which I think makes the food more tender .....in my opinion.
Sounds like a good strategy
Sometimes a piece of meat is just going to be drier than another. Also, if you wadded up some aluminum foil into three balls about 3/4 inch in diameter, placed them on top of the slow roller, in a triangle, and then placed the water pan on top of these, your water would have lasted much longer.
Good experiment Al
Thank Thank Thank! The wait is over. Good to see it fits. Making sure your green egg is the XL?
Sam smoked a Brisket this week, +6 hour boated rest in 175f oven and it was glorious. Never used a water pan... given we're happy with the results ... should we?
First of all - Go Sam Go! Now as for the water pan, both James and I use the water pan under the SloRoller- you and Sam should at least try it.
Fantastic test! I think the humidity prevented it from creating a fantastic bark. I do fat side up on the Joe and still manage to get great bark. It's so humid down here that I rarely if ever use a water pan. This is just speculation obviously but I've seen some great great brisket come out of your BGE. Still looked amazing Al and I bet it tasted great too!
Great video Al and crew!! I’m wondering if having the brisket and water pan so close to the heat on Darth, that it steam cooked the brisket making it juicier! And remember, I have no idea what I’m talking about as I don’t own either! Yet…
Welcome back Darth - interesting result with obi wan’s being drier. I too wonder if the water pan result made some sort of difference ? Didn’t see how much water was left in the Kamado - nor do we know how long it was dry in the BGE
As always great vid and a bit of sauce / gravy etc can fix the dryness - hope you and the team and neighbours had a good feed
Nice comparison. There was barely any smoke though. When I smoke the first 2-3 hours at least. I produce huge amount of smoke coming from the vent. And I cannot see the meat for a second when I open the lid.
Like your videos! Humor, honesty and good BBQ. Welcome to team red!
Thanks and thanks!!!!
My Large Big Green Egg - Preheat to a steady 275 degrees. I hour prior to placing brisket on egg, coat entire brisket with thin yellow mustard base to hold salt and pepper rub. More pepper will produce a darker bark. Cook fat side up. (As the fat renders, it will baste the entire surface of the meat.) The entire cook, start to finish, should be at 275. When the cook stalls (around 160) wrap completely in double sheets of pink butcher paper. Continue the cook, fat side up, at 275 until internal temperature reaches 204 - 210. Remove and let rest (still wrapped in paper and a towel) for an hour inside an ice chest. Your brisket will come out perfect and juicy. Dry brisket? - my theory is that the hottest air is near the top of the dome. The Kamado is raised at least four inches higher than the Egg, and with just a half-wrap and the top of the brisket exposed, it dried out the flat. The Egg setup kept the meat lower and in a lower temp zone (also closer to the water pan) - (This procedure also works well with pork butts/shoulders)
I assume just a bad brisket. Were they both choice or prime briskets? Maybe the briskets didn’t have enough fat? The brisket on the big green egg looked like it had more marbling.
You could be right. I did another one 3 days later and it was delicious.
@@BehindTheFoodTV Awesome!! Briskets can be a tricky beast.
Great job! I really enjoy your channel. I also have an BGE XL and was considering getting the SloRoller. One question: Have you noticed any problems with the shell as a result of removing the fire ring? I also would think removing it would be fine... Thanks!
Thanks Robert! I have not noticed any problems - but to be clear I'm pretty sure I'm voicing the warranty by doing it so......try it at your own risk! (Of course if you don't film and show the world what you're doing like I do maybe it's not a problem lol)
@@BehindTheFoodTV All good! Thanks for the response… Big fan here. Keep up the good work! 👍
I see you are still using the kick ash basket, how are those holding up and do you have a discount code for those?
I do for my BGEs. Kick Ash stopped using coupons, but SmokeWare sells them on their site and my discount code (EMV10) works over there! emv4.me/SmokeWare
So is your green egg a large or XL i have the XL green egg was wondering if it would work
It’s an XL BGE
Can you do a double indirect on the BGE like smokin pg dad bbq does on his kj?
Plot twist: he lost on purpose as an excuse to get another grill....well played, Sir
Maybe if we have a rematch I could get another one?
Awesome video and Collab!
Thanks!
Hey very good video. (acutally all your vids are very good). I have a Large BGE ; Do they make a slow roller for that size?
CLASSIC sloroller should fit, in same placement that al did with the BIG JOE sloroller in XL BGE
I see you love the Grillblazer grillgun 😂 and I’m thinking of buying one but I have to ask, how many times can you light your grill on a single 1 lb propane tank and does it take like 15 sec, 30 seconds, 1 minute to light each time
I know your the guy to give an honest answer
I am wondering the same thing. Did you find an answer?
Sorry guys somehow missed this. I burn for about a minute, but that’s because I’m impatient. 30 seconds is probably enough lol. And I get 5-6 times at least from each 1lb tank - but I only use those occasionally. For every day use I use the hose that comes with the kit and connect to a 20lb propane tank which lasts so long I can’t count.
I put my Bernzomatic torch in the bottom vent facing up you can lock it on. In a minute you can see the glow from above. $40 to $50 depending on the 400o or the 8000 head that’s adjustable. Works like a champ. Also a chimney with 1 fire starter under it of a couple newspaper balls is just as good. Unless you’re using Cowboy charcoal then it will take twice as long.
Correct me if I’m wrong, but it sounds like you took it to 195 then said just a couple more hours. Didn’t see a final temp.
I don't own either one, but it was still a fun experiment to watch😊
Sprinkle your spices about 10-12 in above the meat. This is a universal cooking technique used by cooks/chefs/pitmasters. You get a much better distribution.
Imo you don’t need a water pan in a ceramic cooker. They are so efficient and tight they hold a lot of moisture as is. You don’t want to steam the meat.
You didn’t show us your outlet or smoke color. Why didn’t you add any wood? You would have had the bark you wanted if you added wood and tuned for a light smoke.
I would have to destroy several hundred dollars in brisket to learn how to smoke them!😱
Just jump in and do it. I got my dad's BGE about 3 years ago. Finally, I bought a brisket and took the jump after watching dozens of videos. 1-4 were scary but came out great so I can now relax and enjoy the day (up to 20+ briskets now)
You won't likely destroy them - do your homework like Karen so your first ones are at least good - then every one you get a little better. Go for it!
Here for it, Al!
Awesome Video, what about Big Green egg with a Double indirect setup (Not the SloRoller)?? Would it work as well??? Thanks for the informative very useful video. Just a thought on why the difference in your results, The Briskets came from different animals and therefore were not exactly the quality, don't know just brain storming.
How donyou replenish charcoal or wood with these kamado style grills?
That's the beauty of these Kamado style grills - they are so efficient you don't need to replenish. I have gone 30 hours at 225F on the BGE XL (Darth) and still had some charcoal left.
Are you worried at all when you remove the upper fire ring this could cause damage with the heat?
I was worried about it - but I've done 4 cooks this way now and no issues at all, at least not yet. But your mileage may vary so be careful!
@2:47 there is a metal grate in the bottom of your egg....what is that and why don't I have it
That is an ash basket. It allows you to pull up the old lump and shake the ash out of it, not to mention to retrieve the lump out of it with less of a mess. It is an aftermarket accessory.
dont get me wrong the red matches your hair but the bge is a far better product then the kamado joe there are so many things on the joes that can break or wear the hinge that metal ring grease is al over that qcq system to techincal . keep it stupid simpel like DARTH.
That’s just an opinion? I have 3 Komado Joes, nothing on any have been an issue with the exception of 1 Kontrol tower top a year in, replaced free, no questions asked! BGE have stood still imo, Komado are innovative and moved things along, slo roller, 1 finger lid open, Kontrol tower vs daisy wheel…. Both are great imo, some friends have the BGE but all 3 have said when time to replace they will go Komado for the reasons I’ve mentioned. However, regardless of opinions, both great.
@@pricey78 I love my large BGE but you are correct that the BGE company has become complacent. Not sure why they are not trying to innovate but that is how former #1 products go out of business. Most of their accessories are just copies of someone else's idea. I don't know why the BGE rotisserie disappeared and their pizza wedges did not take much thought and came years after KJ DoJoe. Don't know why they cannot make a full griddle like the KJ Karbon. I have had my BGE for 15 years so don't see a reason to switch but if I was doing it all over again, I would go with the KJ.
@Stargazer-lg8cs unfortunately nowadays Kamado Joe is becoming complacent and coming out with worse and worse products. If they aren’t careful Primo will take the lead next!
@@BehindTheFoodTV What do you think of the KJ Karbon Steel griddle? I have been looking at it thinking it would be great to add a full griddle to the green egg repertoire.
@@Stargazer-lg8cs it’s overpriced IMO. Lots of great options out there already. I use the cast iron half moon and love it.
You sprayed the egg more because it looked dry….. Next time spray even on both so the result is the same 😊
Good idea!
Well……your hair suits team red 😅😜
LOL yes it does!
@@BehindTheFoodTV 😎👍🏻 keep up the good work
I’m glad the BGE gets to return to the videos, but I question your culinary ability more than ever after this video.
why?
Im from Waxahachie woks*a*hachie, not wax
Sorry man - I'm a Yankee I'll never say it the way you do lol :-)
To be fair both look equally bad.