This was absolutely the most juicy brisket I've ever made. Incredible bark, juicy and tasty! Try it out. Have you ever done anything like this? We are almost to 30K subscribers. Make sure to hit that SUBSCRIBE button and join the family!
I finally made this this past weekend had few issues with controlling heat and MEATER, kept disconnecting, however brisket came out jiggling and juicy, incredible, thanks Captain Ron! #fogocharcoal #fogostarters #griddlepan
James, this could be an great video experiment for you on a KJ at the temperatures that you use, hot and fast. Specially if you were to experiment with a choice brisket, with short or no rest. Basically, borrowing the idea of Texacana's hot and fast brisket, but adding this pan technique. I had tried the hot and fast method on choice brisket, it turned out phenomenal. Coupling this technique to it probably will make it even better. ruclips.net/video/RMHpj1PijIo/видео.html
Also, it might be that the extra steam that will be generated by cooking at higher temperature will help setting up the bark faster. There is a RUclips video mentioning how the steam generated by Myron Mixon H2O smokers expedite the formation of the bark. Cooking a small choice brisket for just six hours, could use some liquid steam.
I just got a big green egg and looking to RUclips how to use it. You came across and you have me hooked. Love your videos Still learning. Now I got to buy some of your products!!!
Done a brisket myself on Saturday. Wasn't my best but it was still really good. Well be trying this method on my next one in a few weeks. Thanks for the video. Great as always Ron
That looks wonderful. I love the videos and I would like to see what can be done with all those trimmings. I love my BGE and I love FOGO charcoal as well. The super premium acts like its been programmed to burn at 250. I've used it before for a low and slow and then opened her up to get the temp up and its like it refused. I probably just needed to add more😆
Recently inherited an Imperial Japanese Kamado from same era. About same condition but black in colour. Hinge bands are rooted, will probably use large BGE bands. But I have a busted dominant hand atm. So won't get to it till late January 😢. Repair a few cracks and fire box then into it. Cheers. Good job.
Captain Ron, thank you for doing this video. I smoked my first brisket on my large BGE and the flat was a little dry. It cooked for about 9 hours at around 250. I waited until after the stall before I wrapped it. Was that a mistake? Should I have wrapped it at the beginning of the stall?
Damn, after watching your video I need to to get a brisket. Excited to utilize your method. You know you are a real BBQ Master. You have an excellent understanding of how and why BBQ methods work. I have done a pork butt using your clay pot method. I appreciate you sharing your knowledge in such an entertaining way. Let me know when your ready to sell me that Blue Egg???
This comment just totally made my week, thank you. I love that you made the butt that way too. As far as the Blue Egg, that line is loooooooong already my friend
I decided to give your Pork Butt Romertöpf method to brisket yesterday and it turned out to be outstanding. Only problem being that one has to purchase a smaller, in my case, a 12 lb brisket. What are your thoughts in cooking at 225° rather than my normal 250°? You continue to inspire me, my man!
There is nothing wrong with cooking at the lower temp, it just takes a bit longer. Some will swear that it even gives better results. Wait, do you mean that you smoked the brisket over the Romertopf and then dropped it in and covered it?
Captain Ron, my large BGE doesn't accommodate the latest brisket I bought. Can I cut the brisket in half? Cook half now and freeze the rest for later? GREAT VIDEO BTW!
Great video. Did it taste a bit like steamed? This calls for A/B comparison, one wrapped in butcher paper, vs your new method then compare the results for both moistness and flavor. Also, this could the the ulltimate solution for cooking a select grade brisket. Worth experimenting. Nothing wrong with steaming, as Montreal steak gets placed in a steamer after the smoking phase. This seems to me, it is a small degree in that direction. Next time I smoke a brisket, I will grab a second one at select grade and try this. I like daring and new ideas such as this. Thank you.
That is a great question Jay and I wish I would have addressed it in the video. The short answer is no, it did not taste steamed at all. I was afraid of losing some of the quality of the bark but that didn't happen either. I was truly amazed with the results. You may definitely be on to something with a select or even choice brisket.
@@FOGOcharcoal OFC, I have meant Montrael Smoked Meat, rather than steak. I guess, your method might be even more beneficial when smoking hot and fast. Doesn't the BGE produce cleaner smoke and better air flow runiing between 275F to 300 F?
@FOGOcharcoal do you have any advice for not having to continually remove the brisket/equipment and refill with charcoal on my XL? I have a smobot and get interior to 225F, but my temps fall off after every hour or so i have to keep refilling charcoal and causes my brisket to dry out since i have to keep taking it out. Is this normal or how would you fix this issue? I use fogo lump charcoal as well
That is absolutely not normal. I have literally cooked on my XL for 27 hours at 250° and still had charcoal left. Make sure you are filling the charcoal all the way up to just below the conveggtor. You should not have to add charcoal to smoke a brisket. this should help: ruclips.net/video/b4f3JxfFi6U/видео.htmlsi=wQKJug0tMIz4lAJp
do you buy a 1st or 2nd cut brisket. looks like 2nd cut since u cut all the fat off..... ??? thnx! also, couldnt tell if the foil went all then way under the meat when u wrapped it.
Have you had issues with your Meater temperature reading being inaccurate? Can it be re calibrated? I tried your method of wrapping the brisket with aluminum foil and also had issues with the Meater losing service through the foil.
You can find it at your local BGE dealer but we sell the Kick Ash Basket because we have found that it has far less issues than the BGE model. (warping, handles come off)
Would love to learn what to do with all that tallow - and is a meat grinder necessary to use the trimmed meat? What about burnt ends or something? Thank you! @fogocharcoal
I have got them at Costco before but I tend to get most of my beef from Demkota Ranch Beef and order it thrugh Fairway Packing. Code CaptainRon will save you 10%. fairwaypacking.com/
Sure, our FOGO rub is an excellent choice for brisket. S&P is a traditional Texas style rub though. Add some other seasonings to it though. I've added garlic powder, cumin, paprika and a host of other stuff to change the flavor up a bit.
250°. In case you don't know, we include a link to the recipe and blog in every video. It helps when you want to refer back to something. I hope that helps!
When you bbq it with a drip pan you dont need to wrap it with the pan. It will already be so moist you can wrap it by itself. After resting you unwrap it and there will be at least 1 cup of liquid in the foil. Every time.
Love the content and brand new to BGE cooking myself so thanks for being such a great resource! One question I have is for how long did you cook the brisket? I’m not one to wake up at four am to start a cook, so I’m curious about ways to do a brisket that doesn’t require that.
It could be a variety of reasons starting with the grade of the meat. Cooking too hot, not wrapping, not wrapping properly, over/under cooking, not enough rest time......it really could be a number of different reasons.
When we did your pork butt on the clay pot we rested it all in one of those large insulated soft sided bags like you can get from Sams. Worked great but I am not sure if it will fit the roast pan and brisket. We shall see.
Off the top of my head, I don't remember. There is always a link to the full recipe with times in the description of each video. Remember, each brisket will cook differently though.
This was absolutely the most juicy brisket I've ever made. Incredible bark, juicy and tasty! Try it out. Have you ever done anything like this? We are almost to 30K subscribers. Make sure to hit that SUBSCRIBE button and join the family!
How many hours total of smoking?
I appreciate your utube
My friend, I love love love binge watching your channel. Glad to have found your channel. Cheers from Australia 🇦🇺
Cheers mate! Thanks so much Nikos. Welcome aboard and please share it with your friends.
Just bought my Large Egg yesterday....reverse sear steaks were my first cook...turned out great. One day I will get to the brisket...looks awesome!!!!
Eggcellent! Welcome to the addiction
I finally made this this past weekend had few issues with controlling heat and MEATER, kept disconnecting, however brisket came out jiggling and juicy, incredible, thanks Captain Ron!
#fogocharcoal
#fogostarters
#griddlepan
Hey, that's great Bruce. Glad it turned out so well
That pan trick was on the money. Great to see Ninja
James, this could be an great video experiment for you on a KJ at the temperatures that you use, hot and fast. Specially if you were to experiment with a choice brisket, with short or no rest. Basically, borrowing the idea of Texacana's hot and fast brisket, but adding this pan technique. I had tried the hot and fast method on choice brisket, it turned out phenomenal. Coupling this technique to it probably will make it even better. ruclips.net/video/RMHpj1PijIo/видео.html
Also, it might be that the extra steam that will be generated by cooking at higher temperature will help setting up the bark faster.
There is a RUclips video mentioning how the steam generated by Myron Mixon H2O smokers expedite the formation of the bark. Cooking a small
choice brisket for just six hours, could use some liquid steam.
Thanks James, I had high hopes and it eggceeded my eggspectations!
I think that you definitely may be on to something there!
Thanks!
You are very welcome!
Made this recipe and when friends bit into it they said 'You're a great American'... so this one is a keeper for sure
That's awesome. Because "Murica!
I just got a big green egg and looking to RUclips how to use it. You came across and you have me hooked. Love your videos Still learning. Now I got to buy some of your products!!!
Welcome aboard and welcome to the addiction!
Looks awesome !!!! I bet those pan drippings will make an excellent au jus !
Oh man, I cannot tell you how good it was. I dipped every piece in it!
Wow, looks great, making me hungry! I think a video on what to do with Brisket trimmings is a great idea. Thanks, Ron! 😀
Thanks David, I actually did a practice run on it today and will surely be doing a vid on it. It is liquid gold!!!
Done a brisket myself on Saturday. Wasn't my best but it was still really good. Well be trying this method on my next one in a few weeks. Thanks for the video. Great as always Ron
I'm just glad you are enjoying the vids! I'd definitely give this a shot, its a bit of a game changer.
That looks wonderful. I love the videos and I would like to see what can be done with all those trimmings. I love my BGE and I love FOGO charcoal as well. The super premium acts like its been programmed to burn at 250. I've used it before for a low and slow and then opened her up to get the temp up and its like it refused. I probably just needed to add more😆
Yes, I do believe that it was exactly what the problem was. More charcoal= hotter fire.
Great brisket cook! 👊👊👊🍻🍻🍻
Thanks! I will definitely be using this method when I do my briskets.
Looks really juicy. Great cook, thanks for the videos!
You are very welcome. Thanks for watching!
Recently inherited an Imperial Japanese Kamado from same era. About same condition but black in colour. Hinge bands are rooted, will probably use large BGE bands. But I have a busted dominant hand atm. So won't get to it till late January 😢. Repair a few cracks and fire box then into it. Cheers.
Good job.
That is so cool! I'd love to see some pics when you get it all done
Ahhh, clean seasoned grates. My hats off to you FOGO Charcoal.
Well, thank you very much!
Capt., just made 16lbs Brisket not quite your method but close. My friends went crazy and want me to make one for their families THANKS!
Glad it turned out so well!
Captain Ron, thank you for doing this video. I smoked my first brisket on my large BGE and the flat was a little dry. It cooked for about 9 hours at around 250. I waited until after the stall before I wrapped it. Was that a mistake? Should I have wrapped it at the beginning of the stall?
Yes sir, I always let it hit the stall and then wait a bit to wrap it. I just want that bark to build but yes, wrap it at or during the stall
Damn, after watching your video I need to to get a brisket. Excited to utilize your method. You know you are a real BBQ Master. You have an excellent understanding of how and why BBQ methods work. I have done a pork butt using your clay pot method. I appreciate you sharing your knowledge in such an entertaining way. Let me know when your ready to sell me that Blue Egg???
This comment just totally made my week, thank you. I love that you made the butt that way too. As far as the Blue Egg, that line is loooooooong already my friend
What was temp of the green egg, and how long did it take to get to temp? Thanks!!! Love the videos
Thanks Barney! There is a full recipe and blog in the description
Great video! very helpful. What cooking temperature do you advise? Thanks!!!!
Well thanks! I normally like to go 250-275 for my briskets
Nice new approach to a moister brisket. What temperature did you set the egg smoker and did you spritz it at all along the way?
I did the entire cook at 250° and did not spritz it at all. I figured that the moisture and steam from the pan would create enough on its own.
Just watched this. Great idea on wrapping pan to keep moist! 👍
Glad it was helpful!
I decided to give your Pork Butt Romertöpf method to brisket yesterday and it turned out to be outstanding. Only problem being that one has to purchase a smaller, in my case, a 12 lb brisket. What are your thoughts in cooking at 225° rather than my normal 250°? You continue to inspire me, my man!
There is nothing wrong with cooking at the lower temp, it just takes a bit longer. Some will swear that it even gives better results. Wait, do you mean that you smoked the brisket over the Romertopf and then dropped it in and covered it?
@@FOGOcharcoal Yes Sir, it was a take off of your great Pork Butt Romertöf cooking lesson. It turned out fantastic.
Great, can’t wait to try this method in the BGE. What was the approx total cooking time?
This was probably about 9-10 hours
Captain Ron, my large BGE doesn't accommodate the latest brisket I bought. Can I cut the brisket in half? Cook half now and freeze the rest for later? GREAT VIDEO BTW!
Hey Peter! I’d put a piece of wood or a rib rack underneath it, lay the brizzie over it and that should make it fit.
Very cool pan. Looks like a home run.
Out of the park baby......
Amazing technique. What temp did you use? And would this still work if I just wanted to smoke a brisket flat?
Yes, I don't see why it wouldn't!
Do I want to see a video on what to make with brisket fat??? Absolutely!!
OK, you asked for it. Here you go..... ruclips.net/video/38k-wkOXmnw/видео.htmlsi=6sA_FqmgYmiaWtn9
Thank you for your video. Using your pan, would you be able to place the brisket fat side up?
Yes!!! ask you shall receive. ruclips.net/video/WW3UCfxanfA/видео.html
Geez! Im going too have to try this. Nice cook brotha
Give it a whirl Chris, I think you'll be impressed.
I'm definitely using your method this weekend! What temp did you keep the egg at ?
250-275
Gonna have to try this method soon! Thanks for the videos!
You're welcome, let me know how it goes
Great job Ron! Looks amazing!!
It was real good Tim, thanks sir!
All I can say is wow!
All I can say is Thanks so much!
Fantastic!! I love the pan! I need one for my XL BGE. Where can I get one like it?
There is a link for it in the video description.
Found it..bought it! 👍🏼
I've made a LOT of briskets and this may be the best one ever!
No argument here, it was fantastic!
That is one beautiful brisket.
It was pretty amazing, try it out Rick!
Great video. Did it taste a bit like steamed? This calls for A/B comparison, one wrapped in butcher paper, vs your new method then compare the results for both moistness and
flavor. Also, this could the the ulltimate solution for cooking a select grade brisket. Worth experimenting. Nothing wrong with steaming, as Montreal steak
gets placed in a steamer after the smoking phase. This seems to me, it is a small degree in that direction. Next time I smoke a brisket, I will grab a second one at select grade
and try this. I like daring and new ideas such as this. Thank you.
That is a great question Jay and I wish I would have addressed it in the video. The short answer is no, it did not taste steamed at all. I was afraid of losing some of the quality of the bark but that didn't happen either. I was truly amazed with the results. You may definitely be on to something with a select or even choice brisket.
@@FOGOcharcoal OFC, I have meant Montrael Smoked Meat, rather than steak. I guess, your method might be even more beneficial when smoking hot and fast. Doesn't the BGE produce cleaner smoke and better air flow runiing between 275F to 300 F?
@@CoolJay77 I don't think so. Once you get the temp set and it is burning steady, it is a nice, clean burn in my experience.
Looks awesome and I will give this a try this week. Will be my first Brisket. One question, do you cook this with the Fat Cap down? Thanks!
Most times in a kamado cooker, you'll want to do fat cap down. We made a video showing how to do it fat cap up too though.
@FOGOcharcoal do you have any advice for not having to continually remove the brisket/equipment and refill with charcoal on my XL? I have a smobot and get interior to 225F, but my temps fall off after every hour or so i have to keep refilling charcoal and causes my brisket to dry out since i have to keep taking it out. Is this normal or how would you fix this issue? I use fogo lump charcoal as well
That is absolutely not normal. I have literally cooked on my XL for 27 hours at 250° and still had charcoal left. Make sure you are filling the charcoal all the way up to just below the conveggtor. You should not have to add charcoal to smoke a brisket. this should help: ruclips.net/video/b4f3JxfFi6U/видео.htmlsi=wQKJug0tMIz4lAJp
Gotta try it this weekend
Please let us know how it turns out
Will that pan fit on a Large BGE? Great looking brisket…I’m a huge fan of the Bourbon Barrel chunks for ribs…
Great question Robert, NO, it will not fit a large, only the XL.
That was my question also i just saved $95
do you buy a 1st or 2nd cut brisket. looks like 2nd cut since u cut all the fat off..... ??? thnx! also, couldnt tell if the foil went all then way under the meat when u wrapped it.
I buy a full packer briset. It has both the flat and the point still attached. We trim the fat cap down to about 1/4".
Looks amazing! Can’t wait to try it. What temperature was your Egg set at for this cook?
Thanks Dan, 250° for the duration of the cook.
@@FOGOcharcoal Excellent - thank you!
Beautiful brisket! Looking forward to trying this out myself!
GREAT!!! Let us know what you think!
How long did the time take the first go round ? How many pounds? I want to try this tomorrow! We bought your fire starter things, works great! 👍
Great, enjoy! How did it come out?
@@FOGOcharcoal it cooked for like maybe 4-5hours & a hour rest, very good, family was blown away by my first brisket! Thanks for videos🙏🏼👍
Have you had issues with your Meater temperature reading being inaccurate? Can it be re calibrated? I tried your method of wrapping the brisket with aluminum foil and also had issues with the Meater losing service through the foil.
Hmmm, that is odd, I have never had that issue. I would try contacting Meater directly to inquire.
Trying to find the BGE charcoal basket you have and can’t find it. Can you advise where to find one?
You can find it at your local BGE dealer but we sell the Kick Ash Basket because we have found that it has far less issues than the BGE model. (warping, handles come off)
I would love to see a video about what to do with fat trimmings!
I do believe that we will be adding it to the list! I made tallow today and cannot wait to cook some potatoes in it!
Looks amazing!
So good!
That Brisket looks amazing!!
It was insanely great Patrick, thank you!
Looks Amazing 😊👍
Thank you!
Looks great. Can’t wait to try
Hope you enjoy
Would love to learn what to do with all that tallow - and is a meat grinder necessary to use the trimmed meat? What about burnt ends or something? Thank you! @fogocharcoal
We have some great videos coming up that you won't want to miss
Ron!!! We have to get together and trade some favorite recipes!,!😊. This is Jim Kuch. Jim and Lisa Palm Coast.
JIM!!! So great to see you here. I got your message last night but was tied up at the moment. I would love to get together. Say hi to Lisa for me.
Incredible. about how many hours per lb does it take to get to 205. Thinking about a July 4th Brisket party.
This started as a 15 lb brisket, trimmed almost 4 lbs of fat off and it took about 8-9 hours in all.
@@FOGOcharcoal Thanks friend.
That looks great
Thanks Vinnie!
Interesting. I kinda want try a brisket with that pan
Yes sir, give it a shot. I know you will CRUSH it! Cheers brother.
Where do you get your briskets from? Did you use an Egg Genius?
I have got them at Costco before but I tend to get most of my beef from Demkota Ranch Beef and order it thrugh Fairway Packing. Code CaptainRon will save you 10%. fairwaypacking.com/
One more question…what kind of broth did you use in the pan? Vegetable or chicken? Thanks!
You can really use any. I usually use beef but didn't have any so I used chicken...
Captain Ron, I hereby Promote you to Admiral. Awesome video, good company. Can’t wait to try it this way
Wait, does this position mean more responsibility????
@@FOGOcharcoal LOL
I need to get that pan!!!
I freaking love it! There is a link in the description for it.
Any other seasonings recommended other than just salt and pepper
Sure, our FOGO rub is an excellent choice for brisket. S&P is a traditional Texas style rub though. Add some other seasonings to it though. I've added garlic powder, cumin, paprika and a host of other stuff to change the flavor up a bit.
Can you share cook temp and total time? How do you not add to much pepper?
Hi there! There is a full blog and recipe link in the description of the video.
Hell yea! Ninja!
Ninja is the man!
What temp is the egg at?
250°. There is always a link to the entire recipe and blog on every video, just so you know.
You’re a captain? When you gonna cook me some Red Snapper on that Large egg?? Lesgoooo cheers
My bud! We just did a hogfish a couple of weeks ago!
That looks amazing!
It really was pretty darn tasty TJ
What temp did you run the egg at?
250°. In case you don't know, we include a link to the recipe and blog in every video. It helps when you want to refer back to something. I hope that helps!
Big fan on the channel but Fogo Charcoal isn’t available in the democracy of America. I’m referring to where I live; in Rural Alaska. I tried.
Oh no, I'm so sorry!
You only used those 3 little pieces of smoke wood?
Yes, that is correct
When you bbq it with a drip pan you dont need to wrap it with the pan. It will already be so moist you can wrap it by itself. After resting you unwrap it and there will be at least 1 cup of liquid in the foil. Every time.
OK, it worked really well this way. Just another way to do it.
What was the temp of the Green Egg when you put the Brisket on?
I usually cook them at 250° -275
Where do you buy pan for brisket?
There is a link in the video description
Looks fantastic
It was SOOOOO good!
Love the content and brand new to BGE cooking myself so thanks for being such a great resource!
One question I have is for how long did you cook the brisket? I’m not one to wake up at four am to start a cook, so I’m curious about ways to do a brisket that doesn’t require that.
Hey Owen, welcome to the addiction! Here's my video on hot and fast brisket ruclips.net/video/E0Fn_uezegc/видео.html
Wow, Wow, Wow
Thanks, thanks, thanks!
I need that pan
Yes you do! There is a link in the video description
Where did you get the rack
There is a link in the video description.
How come sometimes the brisket is dry when I cook it
It could be a variety of reasons starting with the grade of the meat. Cooking too hot, not wrapping, not wrapping properly, over/under cooking, not enough rest time......it really could be a number of different reasons.
Yes do a video what you can do whit fat
You asked, you've got it! Here you go-- ruclips.net/video/38k-wkOXmnw/видео.html
Love you brought in Ninga
We all love Ninja!
Can I still smoke ribs or brisket without the convEGGtor
You probably could but if you want to do it, make the investment in the conveggtor. You will thank me.
I'd like to see what you can do with the briskett fat.
Ask and you shall receive Art. Here is a tallow video- ruclips.net/video/38k-wkOXmnw/видео.html
@@FOGOcharcoal I thank you very much for your time and response!
What is the overall cook time
This was right about 10 hours. It will vary with each piece of meat.
Everyday on this Chanel now 🇧🇷
Tell your friends!!!
would be great if you would tell the Celsius as well.
I'm American,I can't figure that out! LOL, there are apps that will convert it for you.
I've subscribed and liked but not tasted your brisket 🤣🤣🤣
Welcome aboard! If you find yourself in Coral Springs, Fl, look me up, maybe we can get you some brisket.
How do I get the prob
There is a link in the description
temp and time?????
There is a link to the entire recipe and blog in the video description.
DAMN!!!!
LOL, I hope that's a good DAMN!
When we did your pork butt on the clay pot we rested it all in one of those large insulated soft sided bags like you can get from Sams. Worked great but I am not sure if it will fit the roast pan and brisket. We shall see.
Hey, that was a smart way to do it. Some great thinking Tony. Hope you and 'Berta have a happy 4th!
So, what was the total time? 8 hours? 10 hours? More?
Off the top of my head, I don't remember. There is always a link to the full recipe with times in the description of each video. Remember, each brisket will cook differently though.
Now I am torn between this and the clay pot thing that your used last week for the pork butt.
You can't go wrong either wat Tony. Great to see you cooking again my friend!
I love bbq
You and me both my friend
Gosh dang bro! That looks absolutely perfect! Captain Ron livin’ the EGGcelent FOGO life! LOVE THE CONTENT….As always! SUBSCRIBE Y’ALL!!!!
Hey Fernie, It's a tough life but someone has to do it......
3:52 you placed the thermometer in the middle not the thickness part... How are you sponsored??
Thanks for watching!
Fat cap down all the time?
Pretty much when doing it on a kamado grill. We did a video about how to do it with the cap up.
i don't cook things in aluminum anymore.
Thats cool