The Best Brisket: Kamado vs Pellet Smoker vs Stick Burner
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- Опубліковано 12 вер 2024
- Special thanks to Dash from @SDSBBQs for joining me for this epic battle and giving away some of his coveted brisket secrets! In this video Dash and I try to answer once and for all - which is the best smoker for brisket - the Big Green Egg? A Pellet Grill? Or an Offset Stick Burner?
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What's YOUR favorite smoker for brisket?
Team stick-burner. Although I don't do any charcoal. Strait wood in the box.
@@noahtipton7302 I feel ya Noah. The charcoal just gets started faster, but in an ideal world I would start with just wood too. Thanks for watching! -Al
@@BehindTheFoodTV I've got a propane wand. You just tuck it in under the wood and she fires up pretty fast. My smoker is tiny compared to that monster though lol
BGE
Team Kamado Joe. The Sloroller really is a smoke ring machine.
This was such a great time. Thanks, Al, for letting me help you with this one!
It was such an honor - and a BLAST to have you here Obi Wan Dashobi!
Started losing track of which grill was which with the Star Wars references. Would appreciate a little more brevity in explanations and ratings. Good review.
That's so great to know that you don't have to be so crazy about the temperature control after the smoke really gets on the brisket. We've done both pellet and charcoal on a classic Weber kettle... I'm still more partial to the taste off the Weber, but honestly that pellet has done amazing things. So glad you had the folks from Redford Ranch over again. What a great service they have set up there. That's also so great to know that cutting the brisket up into the smaller pieces will stretch that brisket out. What a cool technique! Great caterers have all the smart tricks. Thanks so much for this one Al!
Hi Susan! I get so excited every time I see a notification that you commented on one of my videos - thanks so much for your support! I applaud you for doing brisket on a kettle - that has to be as hard on temp maintenance as a stick burner! And as for Dash - I learn so much from him. He really is the Obi Wan to my Luke :-)
Glad to see Doug!! Al, every video should start like this one! Great job!!
Haha thanks Brian! That was a fun one. Doug is such an amazing guy too.
Why not putting a label, wich brisket was done by wich method? 🤔
As always a great time with you Al. Yoda made it safe and sound to TX! Can't wait to have you down and do another episode. I have much to learn from you.
Hi Doug! I am really looking forward to coming down for a few days and cooking for you and the men you'll be hosting at Redford Ranch. Not sure if you're going to get me into a kayak though.......:-)
Welcome back Doug. Keep up the great work brother. Al, this video was really fun to watch. Dash looked like he had alot of fun. Thanks buddy.
Thanks, Paul! I know you just watched the other Brisket video. The channel has come a long way in a year, eh?
@@BehindTheFoodTV a really long way. I envy your collection of smokers. I have a Smokey Mountain, Traeger, and Smokin Joe's Offset. Love all 3 of them. Soon I'll be testing out some of your tips and tricks on a pork belly with the ribs still on. That will be a feast. Keep you posted.
@@paulbush8747 that pork belly with ribs is so good! I should apologize in advance for creating more envy……there’s a new Santa Maria on the way 😂😎🤠🤩
My favorite smoker is a Large Green Egg! Oh yes, thanks for getting up at 2:30 and using the flame thrower, the manly way to start fires. Love mine! I think stick burners gives great smoke, but you got to go out and cut the wood, haul it home, cut it up in 2 foot section and finally split the 2 foot sections. Then there is getting the fire going. I did a lot of this work when I was younger and that is why I got the Green Egg, still get the great smoke of a wood burner with the easy of lump and chunks of wood. I betting all three taste wonderful because how you cooked them, low and slow., but you should of added smoke wood chunks to the Green Egg because it only had charcoal. The others had real wood or favored pellets. Great cook off, loved it.
Hi Keith! First of all - you're welcome :-)! I use my egg for the same reason, but there's no beating the mouth feel and taste of a stick burner when you're willing to do the work! BTW - watch the part where I loaded the grills with fuel right after the intro - I layered wood chunks into the charcoal. When you're doing a very long cook like this, it's best not to put all of the wood chunks on top - they just burn up and you don't get flavor throughout your cook. This way there is flavor the whole time! Thanks for watching - Al
@@BehindTheFoodTV How many wood chunks total would you put throughout the charcoal?
@@samacc2536 typically 3 or 4 depending on the size of the chinks.
Hey Al, great video as always! With the holidays coming up I’d love to see a video on how you would do a double smoked ham with home made glaze 😁
Thanks, Ron! It's actually too late for me to film that, but it would have been a good one. I'll try to make one for Easter! In the meantime so you're not left hanging - Chef Tom over at ATBBQ has a great recipe that I recommend here: ua-cam.com/video/jM_swBUjSBs/v-deo.html
looks amazing! I dont understand why not fat side UP on the BGE/Joe? it would seem that the fat would render into the meat and keep it more moist, no? also, same with foil vs paper. I want to preserve all the juices and fatttt!
Hi Andrea! Fabulous question! The fat doesn't start to render until after you wrap, so the choice of fat side up or down before wrapping is really about protecting the side of the meat that's exposed to the heat so it doesn't overcook. That's why the fat always goes towards the heat. With an offset (or other horizontal barrel cooker with the fire off to the side like Yoda) the heat escapes the firebox and travels across the top of the chamber - so the fat side is always up, whee with a PBC or KJ like yours, the heat is traveling from below. That being said, maybe it's worth a test? Like I need an excuse to make a couple of more briskets on Darth lol.......
That was awesome. I guess offset wood smokers are the real deal but they are also a pain.
Thanks. You have reached the correct conclusion!
Woof Woof from west coast..... that was a great cook with great heros with great meat on great grills. Great big hugs to you all from 1 LazyDog Xxx000xxX to you and yours
Woof woof Lazy Dog! Hugs right back at ya! -Al
Very fun and educational video Al! I've been practicing with my pellet smoker and can definitely say there are some delusional people out there if a beginner like me can get good smoke using one.
Thanks, Paul! What kind of smoker are you cooking on?
I'm cooking on a Trager Tailgater currently, it's great for someone who doesn't have much space!
One of these days you gotta get a shot of someone actually taking the piece of meat you hold up to the camera for us😂
It's coming very soon Bobbi!
What an awesome video
Thanks, James! That means a LOT coming from you!
I love pushing buttons. Just ask my wife. 😂
Bwahahahahaha
Looking really good
Thanks 👍
Tom Cruise has nothing on you and your flamethrower, Al!
Hahaha there’s a meme in there somewhere!
OK, I understand the Manly Man Grilling reference..but this, 'Not your typical Karen', is the grill master in our family. My Son, Son-in-Love and husband have decided that I, a woman, is the best at preparing meat on the grill.
Of course they may believe that I might not cook for them if they don't say that 🤔😂
Hi Karen! I love that you have been anointed by the 3 of them! You have some good company here too. While 87% of my audience is men, some of the most vocal viewers are named Andrea, Bobbi, Susan and more. Watch for their comments alongside yours! Sorry if I get a little carried away with the testosterone with all of you here - I promise no disrespect is intended at all. We are all just having fun and enjoying good BBQ 🤠😎😂🥓
I'm here for it, Al!
Thanks for the support!
Hopefully we get better prices when they get Kamala on the issue. She is a wizard, fixes everything.
Better prices would be great. But please let’s keep the comments here to BBQ. Thanks!
Bros trying to skimp me on brisket. Like damn, it’s only $4 a lb lol
LOL come on over Blake - I've got extra brisket for ya!
These BBQ influencers will do the damnedest things for likes 👍🏽
LOL thanks Eddie - for watching and for the like!👍
Maybe a part 2 with your new KJ 😅😮
I’m actually filming right now (yes as we speak) a BGE vs KJ using a SloRoller in each!
@@BehindTheFoodTV Hahaha you are awesome!! Thanks for responding to all my comments!
@@samacc2536 you have no idea how much I appreciate the support. I can’t always respond but today I’m cooking brisket so lots of waiting time to answer friends!
That's not a authentic kamado..it's a egg
What is an authentic kamado, Donna?
Big green egg is the original Donna