This is great! I spray mine with an apple cider vinegar/Frank's Red Hot mixture every hour or so to develop a nice bark. Butcher paper is good too because it let's additional smoke through. The actual meat only takes on so much smoke but when you spray it, it allows more smoke to permeate. I have one to do this weekend. Going to try a little post oak and mesquite combo. Cheers!
Thank you! And yeah that is definitely a common way to do it. I'm sure type of grill and set up can also play a significant roll in what method works best.
I wish you woulda' finished the video by showing how you handle the point to make burnt ends. Liked the fast forward to trim the fat...literally and figuratively!
Not sure where you live but our store sells some brisket with deckle fat removed. I too like fat down on BGE as a heat barrier since heat is right below it. I flip it once I wrap it. I tend to pull at 203 and like to put in yeti as well. I also use a water pan for moisture.
Very nice, I am in Iowa. How does the bark turn out for you when doing fat side up in tinfoil? For me it generally caused the bark to get kind of soggy so Ive been doing fat down.
You want fat side up on a BGE. It disperses heat around the plate setter (hottest part in the back) to the top of the dome and back down. Also use a water pan. And that trim job you did by partially separating the flat just leaves a pocket in the cook process especially when you season it inside there... Wouldn’t recommend doing that either.
Interesting that you are cooking fat side down. I have always cooked fat side up so that the fat cooks into the meat. Whatever works for you is all that matters. It looks good!
Hey Michael thanks for the comment. When I first started I used to do fat side up as well for the same reason, but I had seen varying opinions about the topic and decided to experiment a bit. After a few briskets I felt like I was getting better results fat side down. I think its possible the fat insulates the meat from the heat below preventing it from drying out while also rendering the fat. Also once it gets wrapped in foil the juices tend to permeate the meat as the temp rises. If you feel like changing it up a bit try fat side down once, you may be pleasantly surprised.
@@brisketbrad Definately going to try this and I think it would help with smaller briskets. I am doing a point only tomorrow this way. I like that you pulled it and wrapped it to finish cooking, I think that prevents it from drying out.
😅 I love the don't use too much hickory... If it's not fresh it's literally not going to overpower anything... Why people use hickory and oak wood the most. Also wtf was that trimming 😅
This is great! I spray mine with an apple cider vinegar/Frank's Red Hot mixture every hour or so to develop a nice bark. Butcher paper is good too because it let's additional smoke through. The actual meat only takes on so much smoke but when you spray it, it allows more smoke to permeate. I have one to do this weekend. Going to try a little post oak and mesquite combo. Cheers!
Great and enjoyable video. Appreciate it. Im doing a 14.5# brisket on the Egg tomorrow morning.
This is so absolutely incorrect
Está súper seco
I inflated your ego
Not bad at all, I hear ya cuz
Nice Job. Brisket is my favorite. I am a fat side up with a water pan on my place setter kinda guy but to each is own.
Thank you! And yeah that is definitely a common way to do it. I'm sure type of grill and set up can also play a significant roll in what method works best.
I wish you woulda' finished the video by showing how you handle the point to make burnt ends. Liked the fast forward to trim the fat...literally and figuratively!
Not sure where you live but our store sells some brisket with deckle fat removed. I too like fat down on BGE as a heat barrier since heat is right below it. I flip it once I wrap it. I tend to pull at 203 and like to put in yeti as well. I also use a water pan for moisture.
Very nice, I am in Iowa. How does the bark turn out for you when doing fat side up in tinfoil? For me it generally caused the bark to get kind of soggy so Ive been doing fat down.
Brad Wetjen agree but I’ve started using butcher paper when I pull it at 165.. bark is not soggy with paper!
@@momorales512 going to have to give that a try soon.
You want fat side up on a BGE. It disperses heat around the plate setter (hottest part in the back) to the top of the dome and back down. Also use a water pan. And that trim job you did by partially separating the flat just leaves a pocket in the cook process especially when you season it inside there... Wouldn’t recommend doing that either.
Should I completely separate mine? I'm putting one on tomorrow on a medium size and I'm not sure it'll fit
🙌🙌🙌🙍 TRADUZCAN O SUBTITULEN AL ESPAÑOL. . POR FAVOR...PUEDE SER.. YOU CAN OR NOT?.....😂😉😉😉😃😯😃😄😄😬😬😕
Been a little over a year since I cooked a BGE brisket and this was a nice, clean refresher course on it.
Thanks Joshua, glad to hear it was helpful :)
One of the best videos on this subject around - please do some more. Well done.
Thank you! Ill try and do some more soon :)
Interesting that you are cooking fat side down. I have always cooked fat side up so that the fat cooks into the meat. Whatever works for you is all that matters. It looks good!
Hey Michael thanks for the comment. When I first started I used to do fat side up as well for the same reason, but I had seen varying opinions about the topic and decided to experiment a bit. After a few briskets I felt like I was getting better results fat side down. I think its possible the fat insulates the meat from the heat below preventing it from drying out while also rendering the fat. Also once it gets wrapped in foil the juices tend to permeate the meat as the temp rises. If you feel like changing it up a bit try fat side down once, you may be pleasantly surprised.
@@brisketbrad Definately going to try this and I think it would help with smaller briskets. I am doing a point only tomorrow this way. I like that you pulled it and wrapped it to finish cooking, I think that prevents it from drying out.
Thanks! Got a lot outta that!
No problem, glad to hear it!
Great video. Concise, simple, and to the point. Thanks! Cooking this now for a party tonight 👍🏻🙌
Thanks Aaron, how did it turn out?
Brad Wetjen came out great! Was the first thing gone at the party and everyone was impressed 👌👍🏻. Thanks again !
Lol
Very nicely done. Video and the brisket
Thank you Zach!
Looks dry as can be and the bark is trash.
😅 I love the don't use too much hickory... If it's not fresh it's literally not going to overpower anything... Why people use hickory and oak wood the most. Also wtf was that trimming 😅
It certainly looked dry, not a dark bark either