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!

@thomaszamudio9163

Жыл бұрын

How many hours total of smoking?

My friend, I love love love binge watching your channel. Glad to have found your channel. Cheers from Australia 🇦🇺

@FOGOcharcoal

Жыл бұрын

Cheers mate! Thanks so much Nikos. Welcome aboard and please share it with your friends.

Great job Ron! Looks amazing!!

@FOGOcharcoal

2 жыл бұрын

It was real good Tim, thanks sir!

Gonna have to try this method soon! Thanks for the videos!

@FOGOcharcoal

2 жыл бұрын

You're welcome, let me know how it goes

Wow, looks great, making me hungry! I think a video on what to do with Brisket trimmings is a great idea. Thanks, Ron! 😀

@FOGOcharcoal

2 жыл бұрын

Thanks David, I actually did a practice run on it today and will surely be doing a vid on it. It is liquid gold!!!

Beautiful brisket! Looking forward to trying this out myself!

@FOGOcharcoal

2 жыл бұрын

GREAT!!! Let us know what you think!

Looks great. Can’t wait to try

@FOGOcharcoal

Жыл бұрын

Hope you enjoy

Looks awesome !!!! I bet those pan drippings will make an excellent au jus !

@FOGOcharcoal

2 жыл бұрын

Oh man, I cannot tell you how good it was. I dipped every piece in it!

I just got a big green egg and looking to KZread 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!!!

@FOGOcharcoal

6 ай бұрын

Welcome aboard and welcome to the addiction!

Great brisket cook! 👊👊👊🍻🍻🍻

@FOGOcharcoal

2 жыл бұрын

Thanks! I will definitely be using this method when I do my briskets.

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

@FOGOcharcoal

2 жыл бұрын

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 amazing!

@FOGOcharcoal

2 жыл бұрын

It really was pretty darn tasty TJ

Ahhh, clean seasoned grates. My hats off to you FOGO Charcoal.

@FOGOcharcoal

2 жыл бұрын

Well, thank you very much!

Looks amazing!

@FOGOcharcoal

3 ай бұрын

So good!

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

@FOGOcharcoal

Жыл бұрын

Hey, that's great Bruce. Glad it turned out so well

Geez! Im going too have to try this. Nice cook brotha

@FOGOcharcoal

2 жыл бұрын

Give it a whirl Chris, I think you'll be impressed.

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!!!!

@FOGOcharcoal

7 ай бұрын

Eggcellent! Welcome to the addiction

That Brisket looks amazing!!

@FOGOcharcoal

2 жыл бұрын

It was insanely great Patrick, thank you!

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😆

@FOGOcharcoal

2 жыл бұрын

Yes, I do believe that it was exactly what the problem was. More charcoal= hotter fire.

Looks fantastic

@FOGOcharcoal

2 жыл бұрын

It was SOOOOO good!

Looks Amazing 😊👍

@FOGOcharcoal

Жыл бұрын

Thank you!

Just watched this. Great idea on wrapping pan to keep moist! 👍

@FOGOcharcoal

Ай бұрын

Glad it was helpful!

That is one beautiful brisket.

@FOGOcharcoal

2 жыл бұрын

It was pretty amazing, try it out Rick!

That pan trick was on the money. Great to see Ninja

@CoolJay77

2 жыл бұрын

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. kzread.info/dash/bejne/hIF80sxqgMzQedI.html

@CoolJay77

2 жыл бұрын

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 KZread 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.

@FOGOcharcoal

2 жыл бұрын

Thanks James, I had high hopes and it eggceeded my eggspectations!

@FOGOcharcoal

2 жыл бұрын

I think that you definitely may be on to something there!

I've made a LOT of briskets and this may be the best one ever!

@FOGOcharcoal

2 жыл бұрын

No argument here, it was fantastic!

That looks great

@FOGOcharcoal

Жыл бұрын

Thanks Vinnie!

Gotta try it this weekend

@FOGOcharcoal

10 ай бұрын

Please let us know how it turns out

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???

@FOGOcharcoal

Жыл бұрын

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 need to get that pan!!!

@FOGOcharcoal

Жыл бұрын

I freaking love it! There is a link in the description for it.

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!

@FOGOcharcoal

Жыл бұрын

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.

Thank you for your video. Using your pan, would you be able to place the brisket fat side up?

@FOGOcharcoal

Жыл бұрын

Yes!!! ask you shall receive. kzread.info/dash/bejne/iYtnt6WfqMTUlqQ.html

Hell yea! Ninja!

@FOGOcharcoal

2 жыл бұрын

Ninja is the man!

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!

@FOGOcharcoal

Жыл бұрын

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.

Wow, Wow, Wow

@FOGOcharcoal

Жыл бұрын

Thanks, thanks, thanks!

Fantastic!! I love the pan! I need one for my XL BGE. Where can I get one like it?

@FOGOcharcoal

2 жыл бұрын

There is a link for it in the video description.

@skydash

2 жыл бұрын

Found it..bought it! 👍🏼

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?

@FOGOcharcoal

2 жыл бұрын

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.

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

@FOGOcharcoal

2 жыл бұрын

We have some great videos coming up that you won't want to miss

Looks amazing! Can’t wait to try it. What temperature was your Egg set at for this cook?

@FOGOcharcoal

2 жыл бұрын

Thanks Dan, 250° for the duration of the cook.

@dlmurby

2 жыл бұрын

@@FOGOcharcoal Excellent - thank you!

Great, can’t wait to try this method in the BGE. What was the approx total cooking time?

@FOGOcharcoal

Жыл бұрын

This was probably about 9-10 hours

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?

@FOGOcharcoal

8 ай бұрын

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

Thanks!

@FOGOcharcoal

Жыл бұрын

You are very welcome!

Amazing technique. What temp did you use? And would this still work if I just wanted to smoke a brisket flat?

@FOGOcharcoal

4 ай бұрын

Yes, I don't see why it wouldn't!

I would love to see a video about what to do with fat trimmings!

@FOGOcharcoal

2 жыл бұрын

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!

Interesting. I kinda want try a brisket with that pan

@FOGOcharcoal

2 жыл бұрын

Yes sir, give it a shot. I know you will CRUSH it! Cheers brother.

I'm definitely using your method this weekend! What temp did you keep the egg at ?

@FOGOcharcoal

25 күн бұрын

250-275

Love you brought in Ninga

@FOGOcharcoal

Ай бұрын

We all love Ninja!

Trying to find the BGE charcoal basket you have and can’t find it. Can you advise where to find one?

@FOGOcharcoal

Жыл бұрын

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)

Will that pan fit on a Large BGE? Great looking brisket…I’m a huge fan of the Bourbon Barrel chunks for ribs…

@FOGOcharcoal

2 жыл бұрын

Great question Robert, NO, it will not fit a large, only the XL.

@billmckim532

2 жыл бұрын

That was my question also i just saved $95

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.

@FOGOcharcoal

2 жыл бұрын

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.

@CoolJay77

2 жыл бұрын

@@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

2 жыл бұрын

@@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.

DAMN!!!!

@FOGOcharcoal

2 жыл бұрын

LOL, I hope that's a good DAMN!

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!

@FOGOcharcoal

Жыл бұрын

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?

@ronk2205

Жыл бұрын

@@FOGOcharcoal Yes Sir, it was a take off of your great Pork Butt Romertöf cooking lesson. It turned out fantastic.

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.

@FOGOcharcoal

24 күн бұрын

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".

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.

@FOGOcharcoal

7 ай бұрын

Hmmm, that is odd, I have never had that issue. I would try contacting Meater directly to inquire.

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.

@FOGOcharcoal

11 ай бұрын

OK, it worked really well this way. Just another way to do it.

One more question…what kind of broth did you use in the pan? Vegetable or chicken? Thanks!

@FOGOcharcoal

2 жыл бұрын

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

@FOGOcharcoal

2 жыл бұрын

Wait, does this position mean more responsibility????

@gsmoneygsmoney1479

2 жыл бұрын

@@FOGOcharcoal LOL

I need that pan

@FOGOcharcoal

Жыл бұрын

Yes you do! There is a link in the video description

Everyday on this Chanel now 🇧🇷

@FOGOcharcoal

Жыл бұрын

Tell your friends!!!

Incredible. about how many hours per lb does it take to get to 205. Thinking about a July 4th Brisket party.

@FOGOcharcoal

2 жыл бұрын

This started as a 15 lb brisket, trimmed almost 4 lbs of fat off and it took about 8-9 hours in all.

@joebeck2619

2 жыл бұрын

@@FOGOcharcoal Thanks friend.

Ron!!! We have to get together and trade some favorite recipes!,!😊. This is Jim Kuch. Jim and Lisa Palm Coast.

@FOGOcharcoal

Жыл бұрын

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.

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! 👍

@FOGOcharcoal

10 ай бұрын

Great, enjoy! How did it come out?

@kcconaty5270

10 ай бұрын

@@FOGOcharcoal it cooked for like maybe 4-5hours & a hour rest, very good, family was blown away by my first brisket! Thanks for videos🙏🏼👍

Do I want to see a video on what to make with brisket fat??? Absolutely!!

@FOGOcharcoal

7 ай бұрын

OK, you asked for it. Here you go..... kzread.info/dash/bejne/ZWyfj9mkf7vTnto.htmlsi=6sA_FqmgYmiaWtn9

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.

@FOGOcharcoal

Жыл бұрын

Hey Owen, welcome to the addiction! Here's my video on hot and fast brisket kzread.info/dash/bejne/d2R60MGuld3Ll8Y.html

Any other seasonings recommended other than just salt and pepper

@FOGOcharcoal

Жыл бұрын

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.

You’re a captain? When you gonna cook me some Red Snapper on that Large egg?? Lesgoooo cheers

@FOGOcharcoal

2 жыл бұрын

My bud! We just did a hogfish a couple of weeks ago!

Where do you buy pan for brisket?

@FOGOcharcoal

Жыл бұрын

There is a link in the video description

What was the temp of the Green Egg when you put the Brisket on?

@FOGOcharcoal

Жыл бұрын

I usually cook them at 250° -275

Yes do a video what you can do whit fat

@FOGOcharcoal

Жыл бұрын

You asked, you've got it! Here you go-- kzread.info/dash/bejne/ZWyfj9mkf7vTnto.html

I've subscribed and liked but not tasted your brisket 🤣🤣🤣

@FOGOcharcoal

4 ай бұрын

Welcome aboard! If you find yourself in Coral Springs, Fl, look me up, maybe we can get you some brisket.

What temp did you run the egg at?

@FOGOcharcoal

Жыл бұрын

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!

would be great if you would tell the Celsius as well.

@FOGOcharcoal

2 жыл бұрын

I'm American,I can't figure that out! LOL, there are apps that will convert it for you.

Where did you get the rack

@FOGOcharcoal

Жыл бұрын

There is a link in the video description.

You only used those 3 little pieces of smoke wood?

@FOGOcharcoal

2 ай бұрын

Yes, that is correct

How do I get the prob

@FOGOcharcoal

10 ай бұрын

There is a link in the description

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.

@FOGOcharcoal

2 жыл бұрын

Oh no, I'm so sorry!

I'd like to see what you can do with the briskett fat.

@FOGOcharcoal

Жыл бұрын

Ask and you shall receive Art. Here is a tallow video- kzread.info/dash/bejne/ZWyfj9mkf7vTnto.html

@artdavis2197

Жыл бұрын

@@FOGOcharcoal I thank you very much for your time and response!

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.

@FOGOcharcoal

2 жыл бұрын

Hey, that was a smart way to do it. Some great thinking Tony. Hope you and 'Berta have a happy 4th!

What temp is the egg at?

@FOGOcharcoal

Жыл бұрын

250°. There is always a link to the entire recipe and blog on every video, just so you know.

What is the overall cook time

@FOGOcharcoal

Жыл бұрын

This was right about 10 hours. It will vary with each piece of meat.

Can I still smoke ribs or brisket without the convEGGtor

@FOGOcharcoal

Жыл бұрын

You probably could but if you want to do it, make the investment in the conveggtor. You will thank me.

Gosh dang bro! That looks absolutely perfect! Captain Ron livin’ the EGGcelent FOGO life! LOVE THE CONTENT….As always! SUBSCRIBE Y’ALL!!!!

@FOGOcharcoal

2 жыл бұрын

Hey Fernie, It's a tough life but someone has to do it......

Now I am torn between this and the clay pot thing that your used last week for the pork butt.

@FOGOcharcoal

2 жыл бұрын

You can't go wrong either wat Tony. Great to see you cooking again my friend!

temp and time?????

@FOGOcharcoal

Жыл бұрын

There is a link to the entire recipe and blog in the video description.

I love you. I need to go burn something

@FOGOcharcoal

2 жыл бұрын

LOL, have at it Justin

3:52 you placed the thermometer in the middle not the thickness part... How are you sponsored??

@FOGOcharcoal

26 күн бұрын

Thanks for watching!

So, what was the total time? 8 hours? 10 hours? More?

@FOGOcharcoal

Жыл бұрын

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.

Fat cap down all the time?

@FOGOcharcoal

5 ай бұрын

Pretty much when doing it on a kamado grill. We did a video about how to do it with the cap up.

Who knows, what happen to ninja? His channel died..

@FOGOcharcoal

11 ай бұрын

He is doing well, I just saw him today actually....

@MugivaraLuffy

11 ай бұрын

@@FOGOcharcoal great to know, thanks!

I've learned to have more fat on the big green egg... Won't dry out because it's a small space not like a big smoker.. he's wrong.. reason why he's using a steam pan...

@FOGOcharcoal

26 күн бұрын

Thanks for all of the great comments!