@@bmxb4586 not that high. You need to take it off around 200s but its more about the feel of the probe. Should go in like room temp butter. if not it is not ready.
How much charcoal to use depends on what you are cooking. Remember, the more charcoal and wood in the BGE, the less oxygen is inside the BGE, allowing to regulate the temp and keep it lower for long smokes. If you want the BGE hot for short cooks, such as steaks, put less charcoal. For long smokes I almost fill up the BGE to the top of the fire bowl with wood and charcoal. For hot cooks only about 3 inches of charcoal.
Great video, but you don't show the final product. It could be completely over or under done for all we know. Now I don't know if I should try your way or not. I was hoping you would cut into it or show someone eating.
well done sir!, the only input i might offer is maybe run your temp probe lead thru the bottom vent & up between the eggs shell and fire box, and you will then be able to cook as the BGE was designed to, completely sealed and no unintentional air draw thru the unavoidable gap the lead creates if just laid on your precious seal. cheers!
185 is definitely not tender for my liking. Its safe and edible but I think you are leaving a lot on the table as far as tenderness and flavor. The extra 2 hours or so needed to bring that temp up to 200-205 would help both of those. Maybe give it more time next time you cook one, you might like it.
BTW, the internal temp of the meet is around 185 when I used to wrap it and it would finish after 2 hours wrapped at around 210. However this last time at 275, the internal temp was closer to 195 when I wrapped it and it finished at around 220 when it was falling apart - it tasted great, nice and moist but I could barely slice it.
@@FlamingRoosterBBQ First of all thanks for posting the video..Now, I'm not trying to be a know it all but I've been egging for years. Please trust me, when I say there is no reason at all to use a water pan with a BGE. It actually hinders a low and slow smoke. There is a thing of to much moisture in a cooker. It affects bark along with other variables I don't have time to get into. I would rater use a spritz for flavor and moisture if I need it and with a water pan there is no need for a spritz. Using a spritz you can build a better bark and add flavor. Again no need for a water pan. Egg on my friend!
I followed your receipt to a "T". 8 LBS Brisket. It took 11 hours. Your rub is very hot and spicy but really good. Some information for other Green Egg Users. Let me start, I have had a Green Egg for decades. DON'T use the Green Egg temperature gauge. It is GROSSLY wrong. Use a good quality dual probe. One for the grill and one for the meat. I just got a new Green Egg and learned my lesson to trust the digital gauge. The Brisket was GREAT.
Try getting your brisket up to 200 internally. It sounds scary but I bet you like it better. Also, you can adjust the needle on your BGE thermometer so that it reads correctly. You do so by removing the thermometer and turning the nut on the back.
After watching this i just realized why my 12 lbs prime rib cooked very quick. I was reading 225 on the lid thermometer. It was probably more like 250-260 on the grilling surface.
I've smoked 5-6 briskets and am having a new experience with my Christmas brisket. It's 10.65lbs and it's been on the Big Green Egg for 19 hours and the brisket is still only measuring 157 degrees. I've had the BGE thermometer at 210 consistently (so, I'm assuming the grill temp has been 225-235). I'm using a Brookstone Grill Alert which I don't totally trust. About 4 hours ago, I put another meat thermometer in and it's measuring the same temp and the Grill Alert. The brisket may be a little thicker than previous ones I've smoked but not enough to make sense to take so long to finish. Any ideas?
You can calibrate your Egg Thermometer for better accuracy by using a pan of boiling water and a couple of skewers over the top of the pan. Separate the skewers to hold the gauge in the water. When the water boils set the back nut on the gauge with a pair of pliers so the dial reads 100 degrees centigrade. Put it back in the boiling water and make small adjustments till goal of 100 degrees is meet. It works very well for cooking on my BIG GREEN EGG!
The reason your gauge is slightly off is because heat rises. It's usually 25 deg. Off at the start, but tends to regulate throughout the cook. Also, make sure you've calibrated it using boiling water
Video is very helpful to me as I am learning how to use a Blaze Kamado. Got TWO questions. 1. When using Lump Wood Charcoal, is the concept 1 lb per 1 hour of cooking? Need to adjust my charcoal consumption for an overnight brisket. 2. My overnight brisket first attempt had me fighting with temp changes. I may have been moving the top and bottom dampers too quickly. From your experience, how long should I wait from each damper change to re-stabilize?
For long cooks I fill the grill to the top (if placesetter is in to the bottom of that). The more charcoal, the less air flow which allows you to control temp. With it full, you should adjust the vents about every 15 minutes. After 15 minutes you can see the result. But remember, if a millimeter change can change temp. Finally, if it's windy, make sure the bottom vent is facing a wall if you can.
Looks like a new gasket is in order lol unless its the cords to the thermometer causing a gap. Appreciate the insight! my first attempt on the 🥚. If u shop at heb i really hope as someone that cooks often that u are utilizing the bulk spices instead of the prepackaged stuff in the spice aisle. Waaaaay cheaper and more fresh.
You've probably done it since this upload but your seals need to be replaced, shouldn't see any smoke coming out from the sides when after the lid is closed. Nice vid.
I completed my brisket using your video, it looks great. Question - I am not serving it until Thursday, today is Tuesday. When should i slice it and how do I heat it to keep it from drying out? Thank you for your help.
Hi Dorinda, nice work! Don't slice it until right before serving! On Thursday I would take it out of the fridge 1.5 hours before reheating and get it to room temp. Heat your oven to 325 and reheat it for 45 minutes.
If you take it off at 185 that is when it starts to render, you will not get full render until 195 to 200. OMG looking at the brisket you pulled it had barely started to tighten up! That's why it was so small compared to when you popped it in, when it's done it will flatten back out and juices will squish out all over it.
There are so many variables - if the 8.5 pound brisket was long and lean it will cook faster than a stocky rounder brisket. Also, the temp at 240 will cook it faster (try to keep it 225). I recommend getting a surface thermometer and see if your BGE thermometer is off. Even mine calibrated reads 10 degrees cooler than what the surface temp actually is.
You might need to calibrate the thermometer on your egg dome. You can boil water, insert thermometer and adjust the needle to 212°F. I had to do that with mine. It was almost 50°F off.
I would recommend you research a Primo. Roughly $200 more over BGE, but the dual zone cooking may be worth it. Ability to split firebox in half also allows you to use a smaller grill for steaks vs fill up the entire BGE firebox. May be easier for your spouse to,use i.e. Less work and less intimidating
Enjoyed the video, I'm really interested in getting a Big Green Egg or something like it. One question I have is for long smokes like the one you did for this brisket have you ever had to add fuel? If so how would you do it with the way the Egg is set up?
Reiterating: you should really replace the gasket. With that much smoke seeping out, you really are not using the BGE effectively because there’s too much air inside the dome. Also, marbelizing the fat (????) ain’t no such animal. The fat should be mostly trimmed off. You need to melt the collagen, which doesn’t start to happen until you’re through the stall, approximately 167. When the temperature starts to rise,, you’re out of the stall. Once you’ve done that you need to wrap it in tin foil (the Texas crutch ,) and keep it going inside the BGE until the temp gets to 195-203, and that’s the point at which you set it inside the cooler for a couple of hours. Try it this way, and you’ll be astounded at the difference
Hi Robert, You actually never need to add wood. Since you are 'simmering' the wood and not 'burning' the wood, you can smoke a full brisket and have smoke coming out 12 hours later.
I followed this recipe for my first brisket and it went well. It was about a 6 pound flat. I used only one tablespoon of cayenne which was enough for us. My pan did run out of water/beer so next time ill be sure to fill it to the brim and then refill it more frequently. I did have about a 3 tp 4 hour stall at about 164. Temp dropped below 150., but finally came up to 185. In total cooking time was almost 12 hours. Next time I might go 275 dome temp., which apparently runs 25 over grill temp
Calibrate your dome thermometer by removing it, placing the probe in boiling water, and adjusting the nut on the back till it reads 212F/100C while in the water. You can tell it's important because FlamingRooster's read 25° *below* the grill temp, when it should be higher (like you say) at the top of the grill. Thats a pretty clear indication we all need to work to ensure the accuracy of the device. It can still be a good, precise thermometer and be inaccurate because a lack of calibration.
Thanks for the video. I am doing my first brisket this weekend and just bought a 10 lb. from Costco. I was just doing some more research and saw that packer cut is much better (Costco one is a flat cut). Do you have any thoughts on that? Thanks!
Was wondering if you could share the make and model of that thermometer? I've had poor luck with my thermometer choices so far (cheap). Currently have a brisket on the egg now and don't like opening it to check the temp!
So you don't add anymore wood at all? Or is it because like you mentioned in the beginning, you add enough to not have to later. My conventional barrel smoker I'm adding wood and the brisket is still good, but this would make more sense not having to keep opening the lid. Good video
I'd like to know how much charcoal you put in your big green egg ? As I feel I put a lot but regardless I feel after 6-7 hrs the charcoal dies and for long cooks I have to put more charcoal. Do you ever had more charcoal?
Hi Morris, I fill it all the way to where there is only about 1 inch from the charcoal to the place setter (feet up). If you keep the temp down, you should be able to keep the heat for a full smoke of brisket. I've done a 24 hour brisket and it was still going. I use Cowboy Lump Charcoal for reference.
Just got my egg set up today. I can’t find the handheld you used any recommendations? Also what and where can I get that clamp you use for the grill temp?
Wireless Meat Thermometer, Te-Rich Bluetooth Digital Food Grill Thermometer [Oven Safe/Timer/App Connected/] with 6 Temperature Probe for Smoker Grilling BBQ Turkey Kitchen Cooking Thermometer www.amazon.com/dp/B07T2P5X4J/ref=cm_sw_r_cp_apa_i_QsUyDbESPG1JN
How often do you need to add charcoal and or wood for the process to smoke 12 hours for the brisket? thinking of buying a green egg type Kamatsu Smoker
This is a great video, very instructional, thank you for sharing! I've decided that I really want to learn how to do brisket well. I've had an egg for about 10 years and everything else I've done on it has always turned out great. Brisket is the final frontier for me. I've tried cooking brisket twice on the egg, and both times it came out really dry and tough. After a conversation with a friend he said the likely issue is that I did not cook it long enough. I think both times it was around a 10 pound brisket, and I cooked it at ~200 degrees for 10 hours. Does this scenario sound right? As in, will it be dry/tough if its undercooked and then at some point, when it hits 185 internal temperature, it will turn out moist and tender? My next step is to follow this video's instructions exactly to see how it turns out...
250 till internal 150. You can wrap in foil for a faster cook, less smoke, and no bark. You can wrap in butcher paper for a little more smoke, a little faster cook, and decent bark, or not wrap at all for smokey, super bark that takes the longest to cook. Pull it off between 195 and 205. I set my probe for 203. Let it rest for 1 to 2 hours. In a cooler works very well. The most important thing about brisket is consistency with temperature. Only open your egg 3 times. To putt the meat in, to wrap it, and to take it off. The most even you keep the grill temp the faster a cook you will have. For some good advice go and check out Franklin BBQ Chanel. He is the king of brisket in Austin TX and that is saying something.
I'm not familiar with him, what is his rationale? If he's a health nut maybe that's his angle. From my perspective, that fat = flavor and tenderizes the meat. You don't eat the super fatty parts, but it adds great flavor to the lean areas it melts down into. Good luck!
Hi, I've been enjoying your videos. Question if I may. Many of the videos using kamado style cookers use pit controllers like the DigiQ or Auber. Do you find the need to use or buy one of these gizmos, even with long slow cooks? Thanks.
Thanks, glad your enjoying them. I have not tried one of those gadgets, but I hear they work very well. I am able to control my temp overnight without it, since my BGE is protected from the wind pretty well. I've only had my temp get up overnight once on me. But I have been interested in those gadgets, so keep me posted if you have any luck with them.
I use a Digi Q. On my Kamado Joe. It works great. My opinion, its a must for long cooks where you can't babysit and dont want to wonder "what if"? You KNOW the temp wont fall short or have big spikes using it. Set it, then go to bed with no worry. Also if you get the Digi Q, get the 10cfm fan, not the 5. Its worth every dime. If I had to do it again, id get the Stoker with Wifi so I could set alarms and such at certain tmps on long cooks. But the DigiQ works great.
Hey! You're BGE recipes have made me look like a pro. When I try to find the recipe on this such as your rub for it... I can't find it on your page. Anyway you can share it with me? Would love to make this for my family
Have you ever brought your brisket to 205? Texas tender. So ridiculously good! Your brisket looked great hope it was as good as it looked! Thinking of getting a big green egg. That or a Kamado Joe - any idea which is better? They seem very similar
+BunglesBreh Yes, I do 203 now and agree that's the way to go. Both brands are great. I went with BGE since all accessories fit the Large mist manufacturers make.
+BunglesBreh Yes, I do 203 now and agree that's the way to go. Both brands are great. I went with BGE since all accessories fit the Large mist manufacturers make.
Did you cut the fat off after it was cooked? I see a lot of people doing that and I dont know why. I'm cooking a brisket at the weekend following your vid.
Only on the fatty end with the tip. The thin layer of fat along the brisket can remain on and served with each piece - it's up to the person eating it how much they want to consume of the fat :)
Looks great! I'd love to see how some of your meat comes out though once you cut into it. I was using an electric smoker (my very first, a Masterbuilt) and the food tasted great, but I recently received a BGE from the wife-unit for our anniversary. Only after using the BGE was I able to get a smoke ring, and the food definitely tasted better (imho). I did ribs last week and want to try brisket now. Thanks for the great videos!
You need to cold smoke it. Something neigh impossible with a charcoal smoker. You can rig something with a hot plate, a pie pan, wood chips, 2 boxes, and expandable duct hosing.
185 for brisket? It looked really good but 185? No way. Brisket should come off around 200-203. Also, I think that probe should probably go into the thickest part of the flat, not the point. The point has too much fat in it. Thanks for the video though.
If you don't want to overcook the flat you can put the probe there and then when it reaches the right temp, cut it fof as far back as the correct temp is and them finish cooking the thicker part of the brisket.
Robert, yes, 185 is my preference. The brisket is done at 160. However, the fat won't melt and marvel until it hits 180 degree's. That's the difference between a good brisket and a great brisket in my opinion.
Many will actually taken even a little further. I usually pull mine around 195. . The connective tissue starts to break down around 180. The sweet spot for tender/juicy seems to be a little above that number. 160 is well done by steak standards...and leather by brisket standards.
For longer smokes I generally do not because I haven't found soaking them adds enough additional smoke value (because the wood chunks are larger and simmer just fine). However, for short cooks when I'm using wood chips, I soak those for 30 minutes (like on chicken breast, salmon, etc.).
FlamingRoosterBBQ I only soak wood chips and never soak bigger chunks ever. I wish you woulda sliced that meat up for us viewers. I'm interested in buying a Big Green Egg one day
First I really like your videos - they are very helpful. But, I am having great difficulty cooking anything for a long time - it keeps getting done too soon. For example, I have now done 5 brisket. 4 came out great. The last one I tried to follow Franklin's method. I normally cook the brisket at 225 but put it at 275 and tried leaving it on for 5 hours then I wrapped it in butcher paper for 2 more hours and let it set for 1 hour but when I opened it and tried to slice it it was so tender it fell apart. Previously, it seemed I would cook the brisket (10-12 lb prime from HEB) for about 3-4 hours then wrap it in foil and put it back on the grill for 2 more hours and it cooked it almost perfectly. So why is my brisket cooking so fast???? I need to do 2 more briskets in 2-3 weeks and I need to figure this out.
Best video I found for showing temperature adjustment on the egg. Thanks!
He said the brisket should be cooked to 185... It should be taken off around 198-204.
Doesn't it continue cooking as it rests?
@@bmxb4586 not that high. You need to take it off around 200s but its more about the feel of the probe. Should go in like room temp butter. if not it is not ready.
Whenever I am cooking a brisket guaranteed I end up watching this video for a refresher
How much charcoal to use depends on what you are cooking. Remember, the more charcoal and wood in the BGE, the less oxygen is inside the BGE, allowing to regulate the temp and keep it lower for long smokes. If you want the BGE hot for short cooks, such as steaks, put less charcoal. For long smokes I almost fill up the BGE to the top of the fire bowl with wood and charcoal. For hot cooks only about 3 inches of charcoal.
I just bought and big green egg and love it. I find your teachings very helpful. Thanks.
Great video, but you don't show the final product. It could be completely over or under done for all we know. Now I don't know if I should try your way or not. I was hoping you would cut into it or show someone eating.
Looks good. U can turn the BGE cap around backwards to minimize movement every time u open the lid.
how the hell dare you to upload a video about smoking brisket without showing us the inside of that brisket at the end? ;-)
spoilers!
Super helpful vid. Used it just before my first run with my egg and a 5.5 pounder. Could not have been more thorough. Thanks.
well done sir!,
the only input i might offer is maybe run your temp probe lead thru the bottom vent & up between the eggs shell and fire box, and you will then be able to cook as the BGE was designed to, completely sealed and no unintentional air draw thru the unavoidable gap the lead creates if just laid on your precious seal.
cheers!
Okay so my husband followed his grilling method to a T.... OMG everyone loved it. Fall apart deliciousness and beautiful color and taste wow!!!!
Well done! Thanks for the kind words.
FlamingRoosterBBQ you are welcome! Thank you for the tutorial otherwise we wouldn't have been able to do it :)
185 is definitely not tender for my liking. Its safe and edible but I think you are leaving a lot on the table as far as tenderness and flavor. The extra 2 hours or so needed to bring that temp up to 200-205 would help both of those. Maybe give it more time next time you cook one, you might like it.
BTW, the internal temp of the meet is around 185 when I used to wrap it and it would finish after 2 hours wrapped at around 210. However this last time at 275, the internal temp was closer to 195 when I wrapped it and it finished at around 220 when it was falling apart - it tasted great, nice and moist but I could barely slice it.
Can't believe you didn't show a slicing after the hour in the cool box. Even so, I still need to go buy a briskette!
Yes, huge fail on that one, apologies!
+1 on "where's the beef" slicing, but still gave a big thumbs up! Lol ;) Thx Egg Head Guy.
FlamingRoosterBBQ m
@@FlamingRoosterBBQ First of all thanks for posting the video..Now, I'm not trying to be a know it all but I've been egging for years. Please trust me, when I say there is no reason at all to use a water pan with a BGE. It actually hinders a low and slow smoke. There is a thing of to much moisture in a cooker. It affects bark along with other variables I don't have time to get into. I would rater use a spritz for flavor and moisture if I need it and with a water pan there is no need for a spritz. Using a spritz you can build a better bark and add flavor. Again no need for a water pan. Egg on my friend!
I followed your receipt to a "T". 8 LBS Brisket. It took 11 hours. Your rub is very hot and spicy but really good. Some information for other Green Egg Users. Let me start, I have had a Green Egg for decades. DON'T use the Green Egg temperature gauge. It is GROSSLY wrong. Use a good quality dual probe. One for the grill and one for the meat. I just got a new Green Egg and learned my lesson to trust the digital gauge. The Brisket was GREAT.
Great tutorial and clear explanation. You're a pro!
There's a lot of smoke coming out of the sides of your egg. It may time to replace the liner....that could be the reason your temp gauge is off
Try getting your brisket up to 200 internally. It sounds scary but I bet you like it better. Also, you can adjust the needle on your BGE thermometer so that it reads correctly. You do so by removing the thermometer and turning the nut on the back.
Just picked up an XL 2 weeks ago. Unreal!!!!
Bro, you should show us the brisket after it's done! Cool video...👏
After watching this i just realized why my 12 lbs prime rib cooked very quick. I was reading 225 on the lid thermometer. It was probably more like 250-260 on the grilling surface.
I like! Buying me a green egg smoker for my first brisket smoke. Thank you
Looks amazing! I just got my own and this has been great info, brisket has been the one thing I haven't been able to quite get.
I've smoked 5-6 briskets and am having a new experience with my Christmas brisket. It's 10.65lbs and it's been on the Big Green Egg for 19 hours and the brisket is still only measuring 157 degrees. I've had the BGE thermometer at 210 consistently (so, I'm assuming the grill temp has been 225-235). I'm using a Brookstone Grill Alert which I don't totally trust. About 4 hours ago, I put another meat thermometer in and it's measuring the same temp and the Grill Alert. The brisket may be a little thicker than previous ones I've smoked but not enough to make sense to take so long to finish. Any ideas?
Funny, this is the exact opposite of the way Aaron Franklin recommends it :)
You can calibrate your Egg Thermometer for better accuracy by using a pan of boiling water and a couple of skewers over the top of the pan. Separate the skewers to hold the gauge in the water. When the water boils set the back nut on the gauge with a pair of pliers so the dial reads 100 degrees centigrade. Put it back in the boiling water and make small adjustments till goal of 100 degrees is meet. It works very well for cooking on my BIG GREEN EGG!
Very helpful. Thanks for putting together the demo for us.
Thank you!
The reason your gauge is slightly off is because heat rises. It's usually 25 deg. Off at the start, but tends to regulate throughout the cook. Also, make sure you've calibrated it using boiling water
Video is very helpful to me as I am learning how to use a Blaze Kamado. Got TWO questions. 1. When using Lump Wood Charcoal, is the concept 1 lb per 1 hour of cooking? Need to adjust my charcoal consumption for an overnight brisket.
2. My overnight brisket first attempt had me fighting with temp changes. I may have been moving the top and bottom dampers too quickly. From your experience, how long should I wait from each damper change to re-stabilize?
For long cooks I fill the grill to the top (if placesetter is in to the bottom of that). The more charcoal, the less air flow which allows you to control temp. With it full, you should adjust the vents about every 15 minutes. After 15 minutes you can see the result. But remember, if a millimeter change can change temp. Finally, if it's windy, make sure the bottom vent is facing a wall if you can.
Looks like a new gasket is in order lol unless its the cords to the thermometer causing a gap.
Appreciate the insight! my first attempt on the 🥚.
If u shop at heb i really hope as someone that cooks often that u are utilizing the bulk spices instead of the prepackaged stuff in the spice aisle. Waaaaay cheaper and more fresh.
You've probably done it since this upload but your seals need to be replaced, shouldn't see any smoke coming out from the sides when after the lid is closed. Nice vid.
I completed my brisket using your video, it looks great. Question - I am not serving it until Thursday, today is Tuesday. When should i slice it and how do I heat it to keep it from drying out? Thank you for your help.
Hi Dorinda, nice work! Don't slice it until right before serving! On Thursday I would take it out of the fridge 1.5 hours before reheating and get it to room temp. Heat your oven to 325 and reheat it for 45 minutes.
If you take it off at 185 that is when it starts to render, you will not get full render until 195 to 200. OMG looking at the brisket you pulled it had barely started to tighten up! That's why it was so small compared to when you popped it in, when it's done it will flatten back out and juices will squish out all over it.
Looks great! I really like your ingredients that you used on that brisket.
How does one account for reaching the end temp after only 7 hrs? 8.5 lb and temp 220-240 F. I calibrated the smoker thermometer.
There are so many variables - if the 8.5 pound brisket was long and lean it will cook faster than a stocky rounder brisket. Also, the temp at 240 will cook it faster (try to keep it 225). I recommend getting a surface thermometer and see if your BGE thermometer is off. Even mine calibrated reads 10 degrees cooler than what the surface temp actually is.
You might need to calibrate the thermometer on your egg dome. You can boil water, insert thermometer and adjust the needle to 212°F. I had to do that with mine. It was almost 50°F off.
I would recommend you research a Primo. Roughly $200 more over BGE, but the dual zone cooking may be worth it. Ability to split firebox in half also allows you to use a smaller grill for steaks vs fill up the entire BGE firebox. May be easier for your spouse to,use i.e. Less work and less intimidating
With all due respect, this is a video about how to cook on the BGE. May the Primo is much better but this is about the BGE. Pay attention.
Is the probes causing the smoke to escape from the sides of the lid, or does it always do that?
Not sure if the waters necessary or not so I’ll put a few gallons of water in.
Nice video, thanks for sharing. Looks great.
Enjoyed the video, I'm really interested in getting a Big Green Egg or something like it. One question I have is for long smokes like the one you did for this brisket have you ever had to add fuel? If so how would you do it with the way the Egg is set up?
+Jose Lucero thanks Jose. No, I've never had to refuel the Egg. Essentially you are simmering the wood and charcoal in a very controlled environment.
Reiterating: you should really replace the gasket. With that much smoke seeping out, you really are not using the BGE effectively because there’s too much air inside the dome. Also, marbelizing the fat (????) ain’t no such animal. The fat should be mostly trimmed off. You need to melt the collagen, which doesn’t start to happen until you’re through the stall, approximately 167. When the temperature starts to rise,, you’re out of the stall. Once you’ve done that you need to wrap it in tin foil (the Texas crutch ,) and keep it going inside the BGE until the temp gets to 195-203, and that’s the point at which you set it inside the cooler for a couple of hours. Try it this way, and you’ll be astounded at the difference
With the top of the big green egg if you turn it 180 deg around so you cannot read the words Big Green Egg the dial won’t move.
Great video. Thanks! How do you add more wood during a long cook? Do you have to take everything apart?
Hi Robert,
You actually never need to add wood. Since you are 'simmering' the wood and not 'burning' the wood, you can smoke a full brisket and have smoke coming out 12 hours later.
I followed this recipe for my first brisket and it went well. It was about a 6 pound flat. I used only one tablespoon of cayenne which was enough for us. My pan did run out of water/beer so next time ill be sure to fill it to the brim and then refill it more frequently. I did have about a 3 tp 4 hour stall at about 164. Temp dropped below 150., but finally came up to 185. In total cooking time was almost 12 hours. Next time I might go 275 dome temp., which apparently runs 25 over grill temp
Calibrate your dome thermometer by removing it, placing the probe in boiling water, and adjusting the nut on the back till it reads 212F/100C while in the water.
You can tell it's important because FlamingRooster's read 25° *below* the grill temp, when it should be higher (like you say) at the top of the grill. Thats a pretty clear indication we all need to work to ensure the accuracy of the device. It can still be a good, precise thermometer and be inaccurate because a lack of calibration.
Thanks for the video. I am doing my first brisket this weekend and just bought a 10 lb. from Costco. I was just doing some more research and saw that packer cut is much better (Costco one is a flat cut). Do you have any thoughts on that? Thanks!
That was a complete brisket??
Hi, is there a reason for all the dry powders instead of fresh garlic for example?
Nice vid but I’ll bet that brisket had some chew if 185 was final temp.
What temp would you reccomend?
It should be probe tender around 205.
I see on the cearmics work the top for temp .. I do for my Kamado Classic> Ileve the bottom alone,but I am sure you can work it either way..
Nice egg video; the pan of water also acts as a heat barrier for the meat.
Did you need to add additional charcoal to keep the temp you wanted during the 11 hours or was what you used enough for the whole cook?
That charcoal and wood is plenty for 11 hours. I have done a 24 hour smoke and that amount was enough, I never had to add or poke at the fire.
Been smoking brisket for years and never use digital thermometers or probes or
mustard used to tenderize from the vinegar and mustard seed
Was wondering if you could share the make and model of that thermometer? I've had poor luck with my thermometer choices so far (cheap). Currently have a brisket on the egg now and don't like opening it to check the temp!
Here is what he used, I bought one and it's invaluable: thermoworks.com/products/handheld/TW8060.html#KitsTab
So you don't add anymore wood at all? Or is it because like you mentioned in the beginning, you add enough to not have to later. My conventional barrel smoker I'm adding wood and the brisket is still good, but this would make more sense not having to keep opening the lid. Good video
No need to add wood. You are essentially simmering the wood instead of burning it so it can last a very long time.
I'd like to know how much charcoal you put in your big green egg ?
As I feel I put a lot but regardless I feel after 6-7 hrs the charcoal dies and for long cooks I have to put more charcoal. Do you ever had more charcoal?
Hi Morris, I fill it all the way to where there is only about 1 inch from the charcoal to the place setter (feet up). If you keep the temp down, you should be able to keep the heat for a full smoke of brisket. I've done a 24 hour brisket and it was still going. I use Cowboy Lump Charcoal for reference.
Thanks so much for your reply !
Good stuff! Thanks for sharing!
Great video! What model Thermoworks are you using that allows two probes?
+Bob Wright this is the latest model: thermoworks.com/products/handheld/therma_q.html
Just got my egg set up today. I can’t find the handheld you used any recommendations? Also what and where can I get that clamp you use for the grill temp?
Wireless Meat Thermometer, Te-Rich Bluetooth Digital Food Grill Thermometer [Oven Safe/Timer/App Connected/] with 6 Temperature Probe for Smoker Grilling BBQ Turkey Kitchen Cooking Thermometer www.amazon.com/dp/B07T2P5X4J/ref=cm_sw_r_cp_apa_i_QsUyDbESPG1JN
How often do you need to add charcoal and or wood for the process to smoke 12 hours for the brisket? thinking of buying a green egg type Kamatsu Smoker
Beauty of the Egg - you can cook probably up to 20 hours on one load of lump charcoal.
what does the foil, towel and cooler do--how long in the cooler?
What model is the temp reader?
This is a great video, very instructional, thank you for sharing! I've decided that I really want to learn how to do brisket well. I've had an egg for about 10 years and everything else I've done on it has always turned out great. Brisket is the final frontier for me. I've tried cooking brisket twice on the egg, and both times it came out really dry and tough. After a conversation with a friend he said the likely issue is that I did not cook it long enough. I think both times it was around a 10 pound brisket, and I cooked it at ~200 degrees for 10 hours. Does this scenario sound right? As in, will it be dry/tough if its undercooked and then at some point, when it hits 185 internal temperature, it will turn out moist and tender? My next step is to follow this video's instructions exactly to see how it turns out...
250 till internal 150. You can wrap in foil for a faster cook, less smoke, and no bark. You can wrap in butcher paper for a little more smoke, a little faster cook, and decent bark, or not wrap at all for smokey, super bark that takes the longest to cook. Pull it off between 195 and 205. I set my probe for 203. Let it rest for 1 to 2 hours. In a cooler works very well. The most important thing about brisket is consistency with temperature. Only open your egg 3 times. To putt the meat in, to wrap it, and to take it off. The most even you keep the grill temp the faster a cook you will have. For some good advice go and check out Franklin BBQ Chanel. He is the king of brisket in Austin TX and that is saying something.
Excellent comments Stizan, a brisket at 185 has not hit it's correct temp.
You don't have an issue with the creosote taste on the meat with that thick heavy white smoke????
No. It’s hard to see on a video, but that’s wood smoke, not bad smoke.
I'm not familiar with him, what is his rationale? If he's a health nut maybe that's his angle. From my perspective, that fat = flavor and tenderizes the meat. You don't eat the super fatty parts, but it adds great flavor to the lean areas it melts down into. Good luck!
Hi, I've been enjoying your videos. Question if I may. Many of the videos using kamado style cookers use pit controllers like the DigiQ or Auber. Do you find the need to use or buy one of these gizmos, even with long slow cooks? Thanks.
Thanks, glad your enjoying them. I have not tried one of those gadgets, but I hear they work very well. I am able to control my temp overnight without it, since my BGE is protected from the wind pretty well. I've only had my temp get up overnight once on me. But I have been interested in those gadgets, so keep me posted if you have any luck with them.
I use a Digi Q. On my Kamado Joe. It works great. My opinion, its a must for long cooks where you can't babysit and dont want to wonder "what if"? You KNOW the temp wont fall short or have big spikes using it. Set it, then go to bed with no worry. Also if you get the Digi Q, get the 10cfm fan, not the 5. Its worth every dime. If I had to do it again, id get the Stoker with Wifi so I could set alarms and such at certain tmps on long cooks. But the DigiQ works great.
Need to replace that gasket!
Hey! You're BGE recipes have made me look like a pro. When I try to find the recipe on this such as your rub for it... I can't find it on your page. Anyway you can share it with me? Would love to make this for my family
Hi Heather, you just need the brisket rub?
If so…www.flamingroosterbbq.com/brisket-rub/
Thank you! I was going to try your more recent brisket rub and recipe with the Franklin BBQ method, so excited!! @@FlamingRoosterBBQ
@@HeatherFritch with the Franklin method, the rub is just 50% salt and 50% black pepper
Have you ever brought your brisket to 205?
Texas tender. So ridiculously good!
Your brisket looked great hope it was as good as it looked!
Thinking of getting a big green egg. That or a Kamado Joe - any idea which is better? They seem very similar
+BunglesBreh Yes, I do 203 now and agree that's the way to go. Both brands are great. I went with BGE since all accessories fit the Large mist manufacturers make.
+BunglesBreh Yes, I do 203 now and agree that's the way to go. Both brands are great. I went with BGE since all accessories fit the Large mist manufacturers make.
Did you cut the fat off after it was cooked? I see a lot of people doing that and I dont know why. I'm cooking a brisket at the weekend following your vid.
Only on the fatty end with the tip. The thin layer of fat along the brisket can remain on and served with each piece - it's up to the person eating it how much they want to consume of the fat :)
Wow, I was not expecting a reply so quickly. Thanks a lot. I enjoy your videos.
Did you have to mess with adding wood or charcoal during the 10 hour + cook? Or just reconfigure the dampers a bit here and there?
+xXtheyeti1Xx just adjust the dampers here and there.
+FlamingRoosterBBQ so how many hours does a coal bed last, say at 225-250°? Ball park?
+xXtheyeti1Xx I've had it last up to 18 hours no problem. Smoke becomes intermittent after the first couple hours, but you'll get a steady flow.
I've found that using olive oil instead of mustard really helps with the rub flavors...
I use both 🤞👍👋
Looks great! I'd love to see how some of your meat comes out though once you cut into it. I was using an electric smoker (my very first, a Masterbuilt) and the food tasted great, but I recently received a BGE from the wife-unit for our anniversary. Only after using the BGE was I able to get a smoke ring, and the food definitely tasted better (imho). I did ribs last week and want to try brisket now. Thanks for the great videos!
Hi, which size Egg do you use in your videos, is it the XL?
It's a LARGE BGE
185° internal temp...? 203° to 205° is where I pull mine.
How much is the green egg
It depends on what size (Medium, Large or XL). The Large (which I recommend) is right around $1000. Lifetime warranty on all part.
Wow, great video until the end when we didn't get to see the slice. I appreciate you sharing though. Hope you can at least tell us how it turned out.
Is the large bge or XL¿
How big of a brisket will fit a Medium Egg?
Not sure since I have a large BGE, which will fit a 18 pound brisket. I would think a medium could hold a 1w pounder.
When can you show more videos they are great
Great video, thank you very much
Hi, do you know how can I smoke salmon like the one they sell at the stores in a vacuum plastic bag that don't need refrigeration?
Unfortunately I don't.
+FlamingRoosterBBQ Thanks for answering : -)
You need to cold smoke it. Something neigh impossible with a charcoal smoker. You can rig something with a hot plate, a pie pan, wood chips, 2 boxes, and expandable duct hosing.
185 for brisket? It looked really good but 185? No way. Brisket should come off around 200-203. Also, I think that probe should probably go into the thickest part of the flat, not the point. The point has too much fat in it. Thanks for the video though.
If you don't want to overcook the flat you can put the probe there and then when it reaches the right temp, cut it fof as far back as the correct temp is and them finish cooking the thicker part of the brisket.
Why use a cooler? Could you just leave it inside?
Are you sure of the temperature? Seem like 185 degrees is a little high. I would recommend 160 degrees.
Robert, yes, 185 is my preference. The brisket is done at 160. However, the fat won't melt and marvel until it hits 180 degree's. That's the difference between a good brisket and a great brisket in my opinion.
I did mine to 185 and you were right, it came out great.
Many will actually taken even a little further. I usually pull mine around 195. . The connective tissue starts to break down around 180. The sweet spot for tender/juicy seems to be a little above that number. 160 is well done by steak standards...and leather by brisket standards.
Zach Lewis +1
160 is WAY to low. You're still in the stall at that temp. Its brisket, not a hamburger.
Ok this was the most useful video I've seen on smoking a brisket! Thanks... can I apply the same on ribs though?
Thank you. Absolutely!
You need a gasket replacement.
Do you not ever soak your wood in water before adding to your egg?
For longer smokes I generally do not because I haven't found soaking them adds enough additional smoke value (because the wood chunks are larger and simmer just fine). However, for short cooks when I'm using wood chips, I soak those for 30 minutes (like on chicken breast, salmon, etc.).
FlamingRoosterBBQ I only soak wood chips and never soak bigger chunks ever. I wish you woulda sliced that meat up for us viewers. I'm interested in buying a Big Green Egg one day
Are all the temperatures Celsius or Fahrenheit?
Fahrenheit
At 185, you're most likely in the plateau. Your brisket wont be as tender. You want to hit 190 to be sure then foil, towel, cooler
What size big green egg is this?
Large
just bought one! I can't wait to try it!! Happy Mother's Day to me! Wish me luck! I do all our grilling. :D
andschluck That's awesome, happy Mother's Day!
No worries mate. I love my Eggs!
Would've liked to see carve and taste
Great tip, thank you - I'll start showing the meat cutting!
What size egg is that? Thinking of buying one..
Large one, get it, it will change your life!
+FlamingRoosterBBQ I'm waffling between that one and the XL. XL seems like overkill. Size ok for you?
Thanks for the tip, I'll try that next time!
First I really like your videos - they are very helpful. But, I am having great difficulty cooking anything for a long time - it keeps getting done too soon. For example, I have now done 5 brisket. 4 came out great. The last one I tried to follow Franklin's method. I normally cook the brisket at 225 but put it at 275 and tried leaving it on for 5 hours then I wrapped it in butcher paper for 2 more hours and let it set for 1 hour but when I opened it and tried to slice it it was so tender it fell apart. Previously, it seemed I would cook the brisket (10-12 lb prime from HEB) for about 3-4 hours then wrap it in foil and put it back on the grill for 2 more hours and it cooked it almost perfectly. So why is my brisket cooking so fast???? I need to do 2 more briskets in 2-3 weeks and I need to figure this out.
Are you sure your temperature gauge is correct? It sounds like it might be off and reading too low.
+Gorey Cobler should be 3 hours, then wrap, then 2 more, then the glaze or if no glaze, just leave it on 3 more hours
Time means nothing to brisket. It is all about the temperature. Invest in a digital thermometer, one that stays in the meat for the cook.