How To Make Brisket on a Big Green Egg | Big Green Egg Brisket

[@IPING4U]

I buy packaged corned beef rub with coriander and black pepper. Smoke like brisket it's awesome. I usually put in refrigerator and slice thin when cold and reheat. Try it.

[@FOGOcharcoal]

Heck, yeah, we’ve actually done a video about that

[@CoolJay77]

What method do you use to reheat? My favorite method to reheat is to give slices a quick heat on both sides over a grill for an added charbroiled flavor, but might dry out if too thin.

[@IPING4U]

@@CoolJay77 Microwave because I slice it as thin as I can. I make sandwiches on rye bread.

[@CoolJay77]

@@IPING4U I do so commercially, thin slices heated in microwave for sandwiches. The slices melt in the mouth, the guests love it so.

[@IndianaGeologist]

Love your no nonsense but fun videos! Always learn something when I watch

[@FOGOcharcoal]

Glad to hear it! We try to get the info across in a fun and meaningful way!

[@boodypest7045]

That's the picture of some nice bark and the perfect bend test. One request, show us how you do burnt ends.

[@FOGOcharcoal]

You've got a good point there! ( see what I did there?) That's a great suggestion, I added it to the list

[@Stargazer-lg8cs]

Looks good Capt Ron. I love a good juicy brisket but only cook it occasionally for a party. That is because it is a lot of meat to eat. I have never tried freezing cooked brisket.

[@FOGOcharcoal]

You’re right, it’s a lot of meat to eat, but worth it. Freezing cooked brisket is a great way to get a quick and easy meal. It reheats very well, especially if you have a sous vide machine.

[@williamwilson2624]

That brisket looked amazing! Great video!

[@FOGOcharcoal]

Thanks! It was delicious!

[@Keith80027]

That looks great and that will work to create a nice Brisket!. I got a brisket in the freezer now that I will do in the coming weeks. Also going to pickup two turkey breasts and a couple pounds of bacon to do my bacon wrapped turkey for Thanksgiving in a few weeks too. Got to try your post oak.

[@FOGOcharcoal]

Sounds like you are going to have a great Thanksgiving!

[@crushingbelial]

Lanes brisket rub is among my favorites. Good choice.

[@FOGOcharcoal]

Oh, you can't go wrong with any of Lanes products

[@jimalafogianis9513]

I’ve always been intimidated by a brisket. Once I finally got to where I wanted it, I actually preferred beef ribs. We call them brisket on a stick down here in Australia. Brisket, I find, is the challenge of the cook rather than the finished product. My opinion anyway. Still love watching your videos they are so entertaining. Keep up the great work captain.

[@FOGOcharcoal]

Well thank you Jim! Good to know we are being watched down under! I agree, I do prefer beef ribs over brisket now

[@CoolJay77]

Great presentation captain.

[@FOGOcharcoal]

Thanks, be cool Jay.....LOL

[@pathoyer5402]

I will be using this for my first whole brisket cook on my BGE this week.

[@FOGOcharcoal]

Good luck, you're going to love it!

[@pathoyer5402]

@@FOGOcharcoalYesterday I bought some Lea & Perrin’s Worcestershire Sauce for some Beef Back Ribs I am smoking today. I can use that for the brisket also.

[@FOGOcharcoal]

@ absolutely!

[@Deezly88]

I still have yet to try a brisket but it’s definitely going to be one of your recipes - you haven’t steered me wrong so far!

[@FOGOcharcoal]

Wow, thanks! That is really great to hear!

[@scotthuffman4909]

Thanks for the great grilling tips. I have had two successful brisket cooks on my BGN. I like to put my fat trimmings in a drip pan underneath my brisket while smoking. I'm talking liquid gold.

[@FOGOcharcoal]

You know I’m a big fan of fat trimmings for moisture!

[@turnerx5]

Great video - thank you!

[@FOGOcharcoal]

You are most welcome!

[@davidm8997]

Nice, Cap'n...thank you.

[@FOGOcharcoal]

Glad you enjoyed it!

[@beerbarnbrewing9160]

Looks great Captain! I haven’t cooked one in a while, might be time!

[@FOGOcharcoal]

There is never a bad time for brisket!

[@alanc12402]

Smoked turkey breast on the BGE is amazing. I did it with pecan pellets - chef's kiss.

[@FOGOcharcoal]

You can’t go wrong with pecan wood!

[@ferry5454]

Buying an green egg this year. Good video. Greetings from the Netherlands.

[@FOGOcharcoal]

Hope you enjoy it! Hallo from Florida!

[@LynnieLynnmm]

Nicely done

[@FOGOcharcoal]

Thanks baby!

[@iancoffee13]

I don’t have a green egg yet. But I want one. Thanks for the grilling tips.

[@FOGOcharcoal]

They’re worth every penny!

[@Tinacannoncooks]

Great brisket cook, I do fat down also

[@FOGOcharcoal]

That's the way to do it! It does not surprise me that we do it the same way.

[@growlinggriller]

I just got one question. Do you ship leftovers to Canada? Great job Captain, it looked so tasty.

[@FOGOcharcoal]

LOL! Hey, for the right price, anything is possible

[@growlinggriller]

@@FOGOcharcoal I got one better, how about sometime early in 2025, you let me know when you are going to cook another bird and I'll fly down and help you consume it. LOL

[@worthingtoncp]

Where do you buy your briskets from? Costco? Choice or Prime?

[@FOGOcharcoal]

I will buy Prime whenever I can. My Costco has become hit and miss with carrying prime but my local Sams Club seems to consistently carry Prime and they are real good

[@carolynkuntz7765]

So I love the W sauce but have never used it as a binder - always use yellow mustard. Does the W sauce impart any flavor? Just wondering. Thanks!

[@FOGOcharcoal]

Yes it does! I have used it on the last three briskets I’ve done and my family said those are the best three briskets I’ve ever made. It can’t be coincidence at that point.

[@carolynkuntz7765]

@@FOGOcharcoal Great! thank you as I'm going to be doing a brisket very soon and will do the W sauce as well.

[@chainsaw904]

Great video but is the Meater going far enough into the meat? There's a line on the probe and it looked slightly higher than mine officially sits in the meat.

[@smokingtarheel3003]

That was a weird looking brisket but sure looked good when finished. Great video. Since you're sponsored by Fogo, you should get one of those KJ's and show your impartiality. :)

[@FOGOcharcoal]

You're right, the brisket was a bit odd. Thanks for the tip! Well, I also cook for BGE's ambassador team and I don't think they'd like that very much. I have had one in the past and enjoyed it but just preferred the BGE. The methods are all really the same.

[@Alex-rh5rt]

Yea that looks good. Got to complain to my Costco about only having choice

[@FOGOcharcoal]

Mine rarely has prime any more. My Sam’s has it often.

[@toxo4ka]

12 hours of smoking brisket is typical. However, once I cooked my brisket hot&fast, 350 F and it took just about 4 hours to cook! And guess what, the result was exactly the same if not to say better. Since then I always use this method saving myself a lot of hours. I guess this is because BGE retains moisture extremely well and hotter temperature would not dry the meat.

[@FOGOcharcoal]

That is an interesting approach and it makes sense. It seems like you have discovered a nice time saver! I have done it and I agree, turbo brisket can be just as good.

[@jesussantana8879]

How long was it and what was the temperature?

[@FOGOcharcoal]

I don't recall off of the top of my head. Probably around 10 hours. There is a link to the full recipe and blog in the video description

[@jesussantana8879]

@ you are the best! Thank you!!

[@Tony5150RN]

Oh crap FOGO making their own wood chunks?? Take my money, take my money. LOL!

[@FOGOcharcoal]

LOL, coming soon Tony!

[@boodypest7045]

Fogo site doesn't have oak chunks for sale

[@FOGOcharcoal]

They are coming, hopefully this week!

[@2005Pilot]

How long was the rest?

[@FOGOcharcoal]

Always rest for a minimum of one hour but I prefer at least three

[@2005Pilot]

@ have you tried an extended 150 degree hold?

[@Cbat124]

I’ve heard of pulling around 200 and letting it sit on a counter at room temperature for an hour to stop the cooking process before putting in a cooler, any truth to that? I think the idea is to not overcook it or keep it cooking.

[@FOGOcharcoal]

I have heard that, but I always put mine straight into the cooler.

[@thefiremansmokehouse4811]

Fogo how about you get Capt Ron some help 🙋🏻‍♂️🙋🏻‍♂️

[@FOGOcharcoal]

He needs more help than we can give him...LOLOLOLOL

[@mikeQWERTYUIO]

Guys in my office have started smoking Chuck Roast brisket style, and TBH, I can’t taste the difference.

[@FOGOcharcoal]

YES! We actually did one the other dat at the BGE Culinary center

[@lionstonylb]

That poor brisket, looked like a blind guy did the trimming.

[@FOGOcharcoal]

Thanks for tuning in!