This is one way to solve the old problem of the fat cap up/fat cap down issue on a Kamado cooker! Enjoy, let us know if you think it makes a difference,
Same! And I follow your butcher paper + foil boat method, along with an air gapped, foil covered pizza pan on top of the Conveggtor. The butcher paper is important for making sure the top of the brisket cooks fast enough to keep up with the bottom. The foil boat and air gapped pan slows the brisket bottom's cooking speed. I've done this method a few times with success.
I am a brand new Egg owner, and am planning to experiment with my first brisket this weekend. It's only 1/2 of a flat, around 3 pounds. Any suggestions on how long to cook it at ~250°, assuming I can manage that temp? Thanks!
Anyone that is interested, read up on the double indirect method, it makes a big difference. That’s essentially what he did here by having the pan and the grill to lift the meat above the pan. The issue on ceramic grills is that the deflector plate itself becomes saturated with heat and then radiates into the meat, not as much as direct coals but still is quite hot. You are creating a second shield to defect that radiation and it works quite well.
I cook fat cap up. I put the place setter in, and a large disposable aluminum pan with some water in it, then p,ace the grill on top of the aluminum pan. Put the brisket on and let it cook. Basically the same as the pan, but a lot less expensive, and no washing a pan!
I'm searching all over to find the right solution for cooking on the 'large' BGE. What can I use to get indirect heat and still be able to put the brisket on a grate?
Fat cap up works... if you do it on a on a $75 drip pan that only fits on a $2k+ grill.. no one wants to eat bark off 1/4" of fat. Meanwhile the top had little to no bark. I like Fogo, but wtf is this..
I would love your job too! I use two layers of stone to cook my briskets fat side up. Using two layers of deflectors keeps the bottom of brisket from burning.
I have made 2 briskets, both dry. I currently have number 3 on the Large BGE right now. The setup im trying is fogo gold bag coal-conveggtor-water pan ontop of conveggtor-grill grate-makeshift griddle pan like in this video- brisket. I may have gone overkill with the liquid but id rather have a potroast over shoeleather. I will report back the results..
FOOOOGO. In Portuguese, FOGO means fire… but in slang, it’s used more often when a person sees something great (FOOOOOOGO) or something awful, (fogo). Like saying, “DAAAAAAAMN” that looks good… or when someone is describing a terrible car crash, we reply with, a soft, “Fogo!” Well, I’m giving you a loud, FOOOOOGO.
Thanks Ron, really enjoy your videos! Learned more from your videos than any place else when it comes to the big green egg and smoking, actually your the reason I purchased the BGE and love the FOGO blazaball and charcoal.
On average what was your start time and end time with the weight you did. I was wondering what the "many hours later" was. Great video and I'm glad I subscribed to this channel
Thanks, Ron...looks fantastic. I usually cook fat cap down in my large BGE and separate the flat and point because of space restrictions. I need to look for a smaller packer so I can cook the whole thing. Keep 'em coming!
Hey Willmar, it is absolutely the same process. It'll handle a whole brisket really easily. Hit me up if you have questions. Instagram- Cptnron302 email- cptnron302@gmail.com
Captain Ron, will this work on a Webber kettle? I personally love my meat still moo-ing, and usually eschew any long smoked meats except for poultry and ribs with lots of bar-be-cue sauce added to give them moisture. But I especially have difficulty with smoked brisket, even with sauce. However, this looks amazingly succulent and juicy. I would really like to give it a try, but am afraid to spend the $$ to purchase a brisket and find I still don't like it. Do you have any advice for me to experiment on my kettle?
Hey Illume, I don't see why it wouldn't work with a Kettle. You can also bank the coals to one side and create an indirect side with no heat directly below it.
@@FOGOcharcoal Thanks, I figured doing the offside heat would be the way to go, but do you recommend the drip pan still for juiciness? Also, I'm not a huge fan of store bought beef broth or stock; I find most to actually to be made with nutritional yeast and fillers. Instead, I make homemade brown chicken stock in my Instant Pot, which I use for all beef stock applications. That should work fine in this application, nu?
This is one way to solve the old problem of the fat cap up/fat cap down issue on a Kamado cooker! Enjoy, let us know if you think it makes a difference,
That is a handy little pan you’ve got there Ron. I’m gonna have to get one now lol. That brisket though 😍
Thanks Fernie!
Dumb question but I have an expensive cooler…will putting this super hot meat damage it at all? I’ve only used coolers to keep things cold.
No, it will not damage it at all. I use my Yeti quite often.
No need to wrap in middle.. wrap at rest.... WAKE UP!!!!
That's one way to do it. This is called the Texas crutch and is used to get through the stall quicker.
Do you think this fat cap up method is superior than your standard brisket fat cap down on the BGE?
I can only tell you this, it was one of the juiciest briskets that I have ever made.
This did NOT work. It’s steam my meat and got it mushy. No bark. I’m getting the feeling he’s just a salesman
Sorry it did not work for you. Many many others have sent me notes of how great it worked for them though...
100% a fan of fat cap up
You are a wise man and we really appreciate your skills and knowledge
Same! And I follow your butcher paper + foil boat method, along with an air gapped, foil covered pizza pan on top of the Conveggtor. The butcher paper is important for making sure the top of the brisket cooks fast enough to keep up with the bottom. The foil boat and air gapped pan slows the brisket bottom's cooking speed. I've done this method a few times with success.
Hello capt Ron , nice cook can you do a version of the double indirect for the BGE with double deflectors and higher temp with fat cap up,@ 285-300F
that can be very interesting
I am a brand new Egg owner, and am planning to experiment with my first brisket this weekend. It's only 1/2 of a flat, around 3 pounds. Any suggestions on how long to cook it at ~250°, assuming I can manage that temp? Thanks!
Sorry, just saw this. How'd it turn out?
@@FOGOcharcoal Doing it today, so I will let you know. Thanks!
What is the cooler that you're using in this video?
That is called a Go Container and it is made by @cambromfg
@@FOGOcharcoal thank you!
Anyone that is interested, read up on the double indirect method, it makes a big difference.
That’s essentially what he did here by having the pan and the grill to lift the meat above the pan.
The issue on ceramic grills is that the deflector plate itself becomes saturated with heat and then radiates into the meat, not as much as direct coals but still is quite hot.
You are creating a second shield to defect that radiation and it works quite well.
You're exactly right
I was pretty amazed at these results. I was afraid that the liquid would steam it more than smoke it but it worked out beautifully!
We were a bit hesitant at first but we can't argue with the results. Another great job Captan!
I cook fat cap up. I put the place setter in, and a large disposable aluminum pan with some water in it, then p,ace the grill on top of the aluminum pan. Put the brisket on and let it cook. Basically the same as the pan, but a lot less expensive, and no washing a pan!
Sounds like a great method.
I'm searching all over to find the right solution for cooking on the 'large' BGE. What can I use to get indirect heat and still be able to put the brisket on a grate?
Just use the conveggtor for indirect heat and put the brisket on.
Great video Ron. And great solution to allow to cook the Brisket Fat Cap up. Looking forward to trying it.
Thanks Todd, I have to say, this may have been one of the best briskets that I have ever made. Let me know how it works out for you.
You make me want to run out and get a kamado! Happy Independence Day Ron!
Thanks my friend, let me know before you do, I may be able to help. Thanks ffor all of your support, it does not go unnoticed.
Fat cap up works... if you do it on a on a $75 drip pan that only fits on a $2k+ grill.. no one wants to eat bark off 1/4" of fat. Meanwhile the top had little to no bark. I like Fogo, but wtf is this..
Sorry you didn't like it Sam. 1/4" of fat cap is about the industry standard.
I would love your job too! I use two layers of stone to cook my briskets fat side up. Using two layers of deflectors keeps the bottom of brisket from burning.
I just may have to try that!
Who has the patience to cook a brisket? But boy, can I tear into some burnt ends! 😁
I have made 2 briskets, both dry. I currently have number 3 on the Large BGE right now. The setup im trying is fogo gold bag coal-conveggtor-water pan ontop of conveggtor-grill grate-makeshift griddle pan like in this video- brisket. I may have gone overkill with the liquid but id rather have a potroast over shoeleather. I will report back the results..
This was a bad idea
LOL, what happened?
FOOOOGO.
In Portuguese, FOGO means fire… but in slang, it’s used more often when a person sees something great (FOOOOOOGO) or something awful, (fogo). Like saying, “DAAAAAAAMN” that looks good… or when someone is describing a terrible car crash, we reply with, a soft, “Fogo!”
Well, I’m giving you a loud, FOOOOOGO.
Thanks Tony.....I hope!!
@@FOGOcharcoal … I’m going to try this but using crab meat because I’m the only one in this house that likes sausage meat.
Thanks Ron, really enjoy your videos! Learned more from your videos than any place else when it comes to the big green egg and smoking, actually your the reason I purchased the BGE and love the FOGO blazaball and charcoal.
That's great Lloyd, welcome to the addiction!
Hey Ron..how about a smoked crown roast with the holidays coming
Thanks
I believe that I LOVE that idea!
Since I do not have that attachment, I used beef tallow on the bottom to keep it moist. Worked great!!
I will have to try it
Great video. How many hours till you made it to the wrap??
Thanks Manny! I believe it was between 4-5 hours before the wrap
On average what was your start time and end time with the weight you did. I was wondering what the "many hours later" was.
Great video and I'm glad I subscribed to this channel
Thanks Francois, it was about 4-5 hours per step. About 9 hours total. I started with about a 15lb prime brisket
@@FOGOcharcoal I made this on Sunday and it was unreal.
Great channel you have. Keep up the great work
Thanks, Ron...looks fantastic. I usually cook fat cap down in my large BGE and separate the flat and point because of space restrictions. I need to look for a smaller packer so I can cook the whole thing. Keep 'em coming!
Thanks David! If its too big, try putting it over a rib rack in the Large
@@FOGOcharcoal Eggscellent idea! Thanks. 🙂
Do you know where I can find one of these for the large BGE?
This brand does not make one. Try the stainless drip pans from Smokeware.com. Code BGESF will save you 16%
What was the cook times on the size brisket? Looks great Capt.
If memory serves me correctly, it was about a 9 hour cook.
Killer brisket 🔥🔥🔥 love the bark 😂😂
Well thank you my brother!
i love the fat cap up briskets all i cook here!!!
I have to say, I loved it too!
Nice work, Captain!
Thank you kindly!
Can you make a video on cooking a brisket on a large big green egg? The XL is great but i’m worried the large can’t handle a full brisket.
Hey Willmar, it is absolutely the same process. It'll handle a whole brisket really easily. Hit me up if you have questions. Instagram- Cptnron302 email- cptnron302@gmail.com
The Large cant handle a full packer brisket very well…sold mine and bought an XL.
It does a great job with full packers. I used my rib rack and laid the brisket over it and it fit well.
Second the rib rack can handle the largest of packers
Captain Ron, will this work on a Webber kettle?
I personally love my meat still moo-ing, and usually eschew any long smoked meats except for poultry and ribs with lots of bar-be-cue sauce added to give them moisture. But I especially have difficulty with smoked brisket, even with sauce.
However, this looks amazingly succulent and juicy. I would really like to give it a try, but am afraid to spend the $$ to purchase a brisket and find I still don't like it.
Do you have any advice for me to experiment on my kettle?
Hey Illume, I don't see why it wouldn't work with a Kettle. You can also bank the coals to one side and create an indirect side with no heat directly below it.
@@FOGOcharcoal
Thanks, I figured doing the offside heat would be the way to go, but do you recommend the drip pan still for juiciness?
Also, I'm not a huge fan of store bought beef broth or stock; I find most to actually to be made with nutritional yeast and fillers. Instead, I make homemade brown chicken stock in my Instant Pot, which I use for all beef stock applications. That should work fine in this application, nu?
Killer brisket for sure!
Trying to keep up with you