Just wanted to let you know these videos are mostly the reason why I ended up purchasing an egg. The good folks at Ace in Highlands Ranch were a tremendous help. I missed charcoal.
Took us about 9 hours to reach the 177˚ with some bark, then we wrapped it in foil and cooked for another 2.5-3 hours or until it hits that 203˚. Chef Jason
This looks awesome! I’ve just purchased the temp controller and want to try it. My question is about timing. How often do you need to do something if you still want to get some sleep? It looked light in both the before and after shots. When would you start it and is it OK to leave for 7 or 8 hours? The timeline would be super helpful - thanks so much!
Hi Owen, this was an overnight brisket, I started out later in the day and used my egg genius to let this go overnight, I set a low temp and high temp alert to notify me if anything went crazy and went to sleep. Took us about 9 hours to reach the 177˚ with some bark, then we wrapped it in foil and cooked for another 2.5-3 hours or until it hits that 203˚. Chef Jason
Awesome video. I just assembled my BGE today and can't wait to fire it up. I make ribs, pulled pork and brisket regularly but have used an electric smoker. I do have a couple questions relative to moving over to the BGE. 1) Do you ever add flavor to your pot liquor (water tray)? Apples, wine, garlic and onion, etc..., and 2) Did you make the 13 hour cook with one load or did you need to add charcoal (or pecan wood) at some point? Thanks again for the great videos...
Hi David. Congrats on the egg. I have added some aromatics to the drip pan or water pan. Turned out nice As far as the charcoal load goes, I loaded it heavier for the longer cook, plus a little extra for good measure. Chef
David, try using a different, deeper pan if needed, that should to the trick. You will need to keep an eye on any pan to make sure it stays full or close to full. Chef Jason
Why go off of temp alone? Isn't doneness temp relative to the specific cut of meat you are cooking at the time? For example, the brisket could have been done at 200 depending on USDA grade, natural muscle tenderness and structure, as well as cook time. Why not perform tenderness checks like probing the meat for resistance?
Hi Ryan, we do that as well, I will do a getter job of showing that. Wanted to make sure we covered the temp part, as that is what seems to trip people up. I have found that the temps determine more doneness in brisket than not, its a tough muscle for sure. Wagyu brisket works great with more tenderness checking because there is so much marbling. Always a student of learning when it comes to the brisket. Happy Cooking, Chef Jason
Temperature is a good indicator. There is no remote probe for “doneness.” Use the temp to give you information on when it is best to feel for doneness.
I have not had success using the initial fuel load to last the full 8+ hours and have had to add fuel at 5+ hours... Why? Hints and ideas? I use a full stack and it's great till then.
Hi Chris, for the long cooks, I will fill my egg up almost to the top of the fire ring to ensure I have enough fuel to last the entire cook. Chef Jason
@@ChefJasonMorse Thanks. I guess I naturally would assume that more fuel means bigger fire means too hot! (like loading up a campfire with too much wood) But I have to get used to the idea that we can regulate the temps so even a big fuel supply still only burns at the rate we designate. My brisket turned out "perfect" (for a first attempt) but a longer lower cook would be better. Cheers
@@NotOurRemedy Thank you David. Yeah, I finally zeroed in on air mix and other than the stall have been pretty happy with my ability to keep a temp for 10 hours! Smoking this weekend and will be loaded up with butts.
@@chrismaggio7879yeah got to this a year late but I just purchased a medium egg and I did some ribs and barely put any lump coal in and that egg was over 250 for well over 12 hours.. all about that air control. These things are really cool.
Thanks for the video. Surprised you cooked at only 200 degrees. How does the meat get to 203 if the Egg temp is 200? I would think you want to be at a 225 grill temp.
@@ChefJasonMorse I've probably made 100 briskets on the Egg, I always smoke them all the way bare, never dries them out. Then when it's done I wrap it in foil and throw it in the cooler. Or vacuum seal it after it's cooled off and sous vide it to 150 at a later date to warm it up.
So you need to slap that bad boy in there around 5am to eat at maybe 7pm? Plus the prep work night before and the cost. Am I the crazy one here? If it wasn’t the best thing I ever tried I’d be really disappointed.
The things you talk about when it comes to cooking brisket. You really dont know what you are saying I have been cooking brisket over 30 years .even the big green egg your charcoal starting is half right.
Just wanted to let you know these videos are mostly the reason why I ended up purchasing an egg. The good folks at Ace in Highlands Ranch were a tremendous help. I missed charcoal.
That is so awesome. Thank for the nice comment. See you around Highlands ranch sometime. Chef Jason :-)
Great looking brisky Chef! Always learning!
Thanks Jason. Always learning, never done. I should come and hang out with your guys one day. That would be solid.
Thank you for sharing Chef. Looks delicious
Thank You Sir 👍
Am going to give this a try thank you 🙏 for this info
how many hours did cook it?
Took us about 9 hours to reach the 177˚ with some bark, then we wrapped it in foil and cooked for another 2.5-3 hours or until it hits that 203˚. Chef Jason
This looks awesome! I’ve just purchased the temp controller and want to try it. My question is about timing. How often do you need to do something if you still want to get some sleep? It looked light in both the before and after shots. When would you start it and is it OK to leave for 7 or 8 hours? The timeline would be super helpful - thanks so much!
Hi Owen, this was an overnight brisket, I started out later in the day and used my egg genius to let this go overnight, I set a low temp and high temp alert to notify me if anything went crazy and went to sleep. Took us about 9 hours to reach the 177˚ with some bark, then we wrapped it in foil and cooked for another 2.5-3 hours or until it hits that 203˚. Chef Jason
Do you have to add more charcoal, or does it stay to temp the whole 13 hours?
Hi John, I added about 25% more charcoal initially to ensure I had enough for the cook., Chef Jason
Can't go light on the Black Pepper if you want it like Texas.
Really enjoyed and learn quite a bit from your videos. I do have a question. What type of gloves do you wear? Thank you.
I use gloveworks gloves. We sell them in the automotive and paint departments. Chef Jason
@@ChefJasonMorse Many thanks!! I thoroughly enjoy your cooking demos's, especially on the Big Green Egg. Keep them coming.
Awesome video. I just assembled my BGE today and can't wait to fire it up. I make ribs, pulled pork and brisket regularly but have used an electric smoker. I do have a couple questions relative to moving over to the BGE. 1) Do you ever add flavor to your pot liquor (water tray)? Apples, wine, garlic and onion, etc..., and 2) Did you make the 13 hour cook with one load or did you need to add charcoal (or pecan wood) at some point? Thanks again for the great videos...
Hi David. Congrats on the egg. I have added some aromatics to the drip pan or water pan. Turned out nice
As far as the charcoal load goes, I loaded it heavier for the longer cook, plus a little extra for good measure.
Chef
Eggggcelent looking brisket!
Thanks Gabe
What is the knife you’re using to trim the fat?
its a custom made knife from a maker in Minnesota. Chef J
What are you spraying it with ? Just water
Hi Bill, it's a mixture of beef stock and small amount of honey. Chef Jason
Good way to play off a tough brisket. Cutting it thin
thanks for watching Mario, wasn't going for shredded brisket, nice and sliced for a sandwich. Happy Cooking, Chef Jason
My water tray keeps evaporating
David, try using a different, deeper pan if needed, that should to the trick. You will need to keep an eye on any pan to make sure it stays full or close to full. Chef Jason
Why go off of temp alone? Isn't doneness temp relative to the specific cut of meat you are cooking at the time? For example, the brisket could have been done at 200 depending on USDA grade, natural muscle tenderness and structure, as well as cook time. Why not perform tenderness checks like probing the meat for resistance?
Hi Ryan, we do that as well, I will do a getter job of showing that. Wanted to make sure we covered the temp part, as that is what seems to trip people up. I have found that the temps determine more doneness in brisket than not, its a tough muscle for sure. Wagyu brisket works great with more tenderness checking because there is so much marbling. Always a student of learning when it comes to the brisket. Happy Cooking, Chef Jason
Temperature is a good indicator.
There is no remote probe for “doneness.”
Use the temp to give you information on when it is best to feel for doneness.
Will the large BGE be sufficient for a brisket?
Yes it should, depending on the size of the brisket. Make sure it doesn’t hang over the edges of the convEGGtor.
I have the large and have done many a brisket. It's big enough for anything up to about 12lbs in my experience.
about how long did it take to get to 175 at 200 degrees on the pit?
Took me about 10 hours to hit 175°. Chef Jason
I have not had success using the initial fuel load to last the full 8+ hours and have had to add fuel at 5+ hours... Why? Hints and ideas? I use a full stack and it's great till then.
Hi Chris, for the long cooks, I will fill my egg up almost to the top of the fire ring to ensure I have enough fuel to last the entire cook. Chef Jason
@@ChefJasonMorse Thanks. I guess I naturally would assume that more fuel means bigger fire means too hot! (like loading up a campfire with too much wood) But I have to get used to the idea that we can regulate the temps so even a big fuel supply still only burns at the rate we designate. My brisket turned out "perfect" (for a first attempt) but a longer lower cook would be better. Cheers
@@chrismaggio7879 your fire is entirely dependent on oxygen supply that you set.
@@NotOurRemedy Thank you David. Yeah, I finally zeroed in on air mix and other than the stall have been pretty happy with my ability to keep a temp for 10 hours! Smoking this weekend and will be loaded up with butts.
@@chrismaggio7879yeah got to this a year late but I just purchased a medium egg and I did some ribs and barely put any lump coal in and that egg was over 250 for well over 12 hours.. all about that air control. These things are really cool.
Thanks for the video. Surprised you cooked at only 200 degrees. How does the meat get to 203 if the Egg temp is 200? I would think you want to be at a 225 grill temp.
Hi Chris, we start at 200˚ until we hit that 165˚ range then bump the temp up to 275˚ and finish the brisket. Chef Jason
@@ChefJasonMorse Thanks Jason, I missed that important part;)
What size egg is this?
Tripp, this is an XL Egg. Chef Jason
Cabinet?
I corrected myself, cavity. Wanted to get more moisture into the cavity of the grill. Chef Jason
Just make sure you rinse the Round Up out of your sprayer before you spritz your meat?
That sprayer should be a dedicated BBQ sprayer first day and going forward :)
Use butcher paper not foil and it needs at least a 2 hour rest in a yeti. Set it on the counter if you only want a 45min rest.
Thanks Bryson. For this recipe we prefer the butcher paper and short rest. Tons of ways to do it for sure. Thanks for watching. Chef Jason
@@ChefJasonMorse I've probably made 100 briskets on the Egg, I always smoke them all the way bare, never dries them out. Then when it's done I wrap it in foil and throw it in the cooler. Or vacuum seal it after it's cooled off and sous vide it to 150 at a later date to warm it up.
What kind of gloves are those
Gloveworks. Chef Jason
No recipe to print
Thanks and Fixed! tips.acehardware.com/videos/how-to-make-brisket-on-a-big-green-egg/
So you need to slap that bad boy in there around 5am to eat at maybe 7pm? Plus the prep work night before and the cost. Am I the crazy one here? If it wasn’t the best thing I ever tried I’d be really disappointed.
brisket is for sure an investment all around.. from the meat to the time to the cooking process. but well worth it. Happy Cooking, Chef Jason
I don’t have the egg genius. Sigh
You really don’t need one. Save that money and put it towards a nice leave in thermometer.
The things you talk about when it comes to cooking brisket. You really dont know what you are saying I have been cooking brisket over 30 years .even the big green egg your charcoal starting is half right.
Thanks Russell. Appreciate you watching. Happy Cooking. Jason
No smoke ring….blah
Thanks Guys, we don't chase smoke ring, smoke ring isn't the indicator of flavor. We chase flavor. Happy Cooking, Chef Jason
Lol. Terrible
How come?
One more thing why do you keep patting/ petting the me do you expect it to sit up and beg like a puppy