Good stuff. It’s getting cooler now as fall approaches. I getting the Chargriller offset cleaned up and gonna do a small brisket this next week that looked great. I know with my age I should probably go to a pellet smoker, but I still like maintaining the fire. To me that’s all part of the old tradition.
Finally a full brisket video on your channel, but I would’ve preferred it on the BGE. Many people think you cannot do an overnight brisket on a BGE and I know it’s possible. I don’t make RUclips videos so I wouldn’t be able to show it, but I just wanted someone from BGE Team Green to prove to all the KJ owners that it is possible, even without a temp controller.
Great idea. The issue with overnight brisket on the BGE is the unsteady weather at night. Big drops in temp will not allow you to set it and forget it. You need to know what the night is going to like. It can definitely be done. I have done pulled pork this way many times and it comes out great. Might have to try and do a vid.
Really nice video sir! It is sometimes an intimidating item to cook because of the time involved and the cost of them. Thanks for the detailed explanation of the trimming and the difference between the flat and point muscles. I would still like to see a video on the Gozney, wondering if it worth the price and hype.
Amazing video, can't wait to try. Do you think it would work on the Weber kettle if I did it during the day to monitor the temperature and keep it steady?
@@TylerTruckDriver That is the best way to go. It is helpful though to have an idea when it will be ready, to have all the sides ready to go at same time.
Good stuff. It’s getting cooler now as fall approaches. I getting the Chargriller offset cleaned up and gonna do a small brisket this next week that looked great. I know with my age I should probably go to a pellet smoker, but I still like maintaining the fire. To me that’s all part of the old tradition.
It’s the perfect grilling temps
Finally a full brisket video on your channel, but I would’ve preferred it on the BGE. Many people think you cannot do an overnight brisket on a BGE and I know it’s possible. I don’t make RUclips videos so I wouldn’t be able to show it, but I just wanted someone from BGE Team Green to prove to all the KJ owners that it is possible, even without a temp controller.
Great idea. The issue with overnight brisket on the BGE is the unsteady weather at night. Big drops in temp will not allow you to set it and forget it. You need to know what the night is going to like. It can definitely be done. I have done pulled pork this way many times and it comes out great. Might have to try and do a vid.
@@GrillinWithDad the Billows works great to hold temps. (Thermoworks)
Really nice video sir! It is sometimes an intimidating item to cook because of the time involved and the cost of them. Thanks for the detailed explanation of the trimming and the difference between the flat and point muscles. I would still like to see a video on the Gozney, wondering if it worth the price and hype.
👍
MY MAN🤘 I KNOW WHAT I'M THROWIN DOWN NEXT WEEKEND🤘
Right on👊🏻🍻
Amazing video, can't wait to try. Do you think it would work on the Weber kettle if I did it during the day to monitor the temperature and keep it steady?
Yes you can. Just be sure to monitor temps. That’s crucial
I’d love to hang with u lol love your videos !!!!
You said it would be different recipe for kettle or drum smoker..tallking temperature or length of time etc??
Looks amazing. I know to always cook to tenderness and not temp, but can I ask how long this cook took at 225? Thanks.
10 hours
@@GrillinWithDad Thanks. That's npt bad at all. I could start around 5-6am and have it ready for diner.
My last brisket I didn’t even worry about temp. I went mainly by looks and how the probe felt when I went to temp it. Game changer!
@@TylerTruckDriver That is the best way to go. It is helpful though to have an idea when it will be ready, to have all the sides ready to go at same time.
Fat Cap Up!
its not juice its fat. of course is going run down the meat f you squeeze it