Smoke your First Brisket on the Big Green Egg

[@easybeeee]

been going through a ton of bbq videos and this one is easily one of the best out there! fantastic, straightforward presentation, love it!

[@Searedandsmoked]

Thanks Eric... I really appreciate your kind words!

[@frederickmcgraw6220]

Agreed and I have been doing BBQ on XL BGE for 6 years now. There is no diploma's just learning with every cook.

[@davidintonti]

Your dog during the trimming though... :) such a patient boi!

[@40ozbeerbellydude]

Looks amazing! And very well explained from start to finish btw

[@Searedandsmoked]

40ozbeerbellydude Thanks.... maybe next time I can work in a 40 oz’er in there somewhere!

[@boydlaffitte3852]

Great video! Definitely going to put your technique to work next weekend. I get the cholesterol thing too. Hope you are doing well!

[@BabyBackManiac]

Nice looking brisket, Keegan. Rudy’s is the closest bbq joint to my house here in Dallas. Thx for the video!

[@Searedandsmoked]

Baby Back Maniac Thanks justin... I love me some rudy’s! Looking back, I honestly do not know if I ever tried anything but the brisket, peach cobbler, and brisket baked potato... those were some long afternoons back at work those days

[@BabyBackManiac]

Seared and Smoked lol

[@randygeene9455]

I love to cook and just got a Minimax for Fathers Day! I am going to have a go at a brisket this week. This is a great tutorial for what will be my first try. Your video made me sad though because last August my yellow lab passed away. He, like yours, would patiently sit by my side waiting for scraps. Great video, awesome dog!

[@Searedandsmoked]

Awe... sorry to hear about your lab. We have lost a few over the years, and the only cure is to get another pup or rescue dog. We have had great luck with rescue dogs... Arlo is the newest addition you can find in my more recent videos. Good luck with your first brisket. Just be patient if needed!

[@mattselvig461]

Keegan...did your recipe for a 20 lb beef brisket...oh my word! It turned out AMAZING. Thanks for the great tips in the vid!

[@Searedandsmoked]

ah man... that's what we like to hear... success!! glad it turned out great for you!

[@kriskapone3714]

Your dog stole the show for me lol..Just patiently waiting like he/she knows what's going on 💜😂😂

[@Searedandsmoked]

that's our lazy boy... Booker... he's my biggest bbq fan!

[@makingiteasywithliz]

Are using the plate setter? Is the pan sitting on it or on another grill?

[@Searedandsmoked]

I use the adjustable rig from ceramicgrillstore.com I highly recommend it

[@mattammerman6881]

Just got a green egg. I will be trying a brisket after I figure out temp control. Great demo! Thanks!

[@dmh8329]

Lol, my dog also hangs out while I trim the brisket, waiting for his treat. Nice video!

[@Searedandsmoked]

never leaves your side I bet! thanks for watching

[@Johnsonafj]

Love the video. Can't wait to try this out. What is the grate that you're using with the rails on it?

[@Searedandsmoked]

it is the adjustable rig at ceramicgrillstore.com great resource for all egg / kamado accessories... love this setup!

[@Cobain1968]

Great video Keegan. Gonna try my first brisket in the big green egg this week 💪🏻

[@Searedandsmoked]

Stefan hell yeah... you can do it! my best advice is to buy a prime grade brisket... and you should be golden!

[@corygreene4280]

The light above your head makes it even better.

[@Payton77]

Did you soak your cherry wood in water? I have been struggling to hold the BGE at 225, almost always finds its way to 250’ish. Maybe do a setup video some time on this setup for 225.

[@Searedandsmoked]

250 is OK too... I have not had any issues at slightly higher temps. I do cheat and use a controller for these lower temps. I might have to try the "old way" just to see if I find that to be trouble or not. I do not soak the wood in water. Just pop it on top before the brisket goes on. Then another chunk an hour later or so before I go to bed.

[@robertwoods4457]

Awww, Look at the puppy dog. So cute

[@111Omalley]

Looks good and I want some ! Good job

[@listmic1]

Excellent video. I'm inspired to cook brisket. Curious how a guy from Iowa made it past kansas city and into Texas to find bbq.

[@Searedandsmoked]

I spent a lot of time in KC on weekends as a kid, but I guess my parents were not into BBQ at the time... but I've hit a few down there in the last 10 years that have been pretty damn good!

[@oc5173]

Sweet Baby Jesus indeed- Thank you for a well presented brisket.

[@Searedandsmoked]

anytime... thanks for watching!

[@jryan2313]

What was the thermometer ? Just to monitor, what about regulating the heat in the egg? Watc( it and adjust vents? To 225?

[@Searedandsmoked]

You can certainly adjust vents to adjust the temperature too. For the overnight cooks, I do like to use the temperature regulators though... just makes things a bit more easy. One of the best things about the flame boss and others is the ability to heat the egg up pretty fast without overshooting temperate too far. Not sure if I talked about that?

[@kenmueller8632]

Well done, my man. I'm doing my first brisket this weekend.

[@Searedandsmoked]

hope that brisket turned out amazing!

[@franksymington3367]

Hello from London, United Kingdom, great vid, clearly explained and will definitely be trying this next week. Can you just confirm cooking time per pound?

[@Searedandsmoked]

Hi there... I had a chance to spend a summer in London... too many pints that summer! So, with this method, you can almost control the amount of time it takes. I would shoot to buy a 15 lb whole brisket. Then smoker unwrapped for 8 hours or so, then wrap and it should come up to temperature ( 200 F or so) within 2 hours. So, I would plan on 10-11 hours cooking and then pull it and rest in a cooler for 1.5 hours or put in the oven at the lowest setting and rest for a few hours. That is when I have achieved my best results... the resting helps it all come together. You can leave it in the oven on the lowest setting for a long time if needed.

[@rbiv5]

Holy crap that looks amazing...

[@ndmike]

Good video...this would have helped me as a newbie. The adjustable rig for the Egg is an awesome addition for smoking.

[@Searedandsmoked]

ND Mike thanks... love that rig for the smoking setup

[@zechariahhall2620]

For smoke flavor do you prefer this or the reqteq

[@Searedandsmoked]

If I were to pick one smoker, it would be a Kamado smoker. They do a really good job of keeping meat juicy, creating awesome bark, and providing superb smoke flavor for long cooks.

[@zechariahhall2620]

@@Searedandsmoked Thanks for the reply . I appreciate it

[@migtrigg]

you deserve more subscribers! excellent videos

[@Searedandsmoked]

thanks.... I appreciate the support!

[@progers5019]

Beautifully cooked brisket.

[@666McMahon]

Rudys? I live in Rio Rancho New Mexico. Where are you located?

[@Searedandsmoked]

i used to live in Rio Rancho as well! i worked for Intel for a few years about 20 yrs a go... yikes that was a long time ago.

[@AMDMW3]

i'm considering doing a brisket on my new BGE medium. Any tips as far as fuel is concerned? Would i need to add any additional charcoal to keep it going, or can i let it ride until fully cooked? Thanks in advance!

[@Searedandsmoked]

on my large, if you stack it high with big chunks of lump, it goes 20 hrs or more with out an issue. I cannot speak for the medium. I would keep an eye on it the first time you try to see how it does. My guess is, it would be OK to let it ride

[@sayfearis]

Awesome!! Rudy's is the best (I lived in ABQ for 10 years)

[@Searedandsmoked]

I do dig that sauce! I was an ABQ guy for a while too... i miss the view of the mountain

[@enfekted13]

How are you cooking this in an apartment or condo? Looks like the woodlands housing

[@smflyboy]

I was wondering how you were going to sleep and not be worried about keeping the temps at 225, but I just saw your Flame Boss 200 as part of your equipment! I’m so used to having to babysit my smokers...even my kamado. I’m going to check out that temp controller. That brisket looks amazing!!

[@Searedandsmoked]

the flame boss controllers are amazing.... never had an overnight issue with any cooks because of it

[@treyarredondo9888]

looks great! Did you use a heat deflector or was your drip pan directly over coals?

[@Searedandsmoked]

i use a heat deflector for sure

[@ryanbramich6951]

Nice job! Do u always pull at 200° in the flat or ever go longer until a probe goes in like butter. I have found most briskets don’t get probe tender until closer to 210° in the flat and point but I think the resting in foil as u suggested a few hours will also continue to break it down. Cheers!

[@Searedandsmoked]

Ryan Bramich With a long resting time, i’ve never had a problem pulling at the 202-205 mark. I generally just monitor the middle of the brisket. If i did a brisket more often i could probably get good enough to go just by tenderness, but this is usually just a twice a year deal for me.

[@JETLFC]

How long did you rest your brisket before slicing? No steam when cutting into brisket.

[@Searedandsmoked]

I think it was 30 min or so... on the counter, not in a cooler or anythingI don't think I have seen steam when cutting into anything when its indoors

[@daddydutchbbq]

Keegan ! Loving this weather ! You have to let me know if you get up my way ! I can’t believe your pup didn’t go after any of the trimmings ! Wow , nice smoke ring ,especially on a Kamado style smoker ! Give me that fatty end even though it all looks great ! Nice cook !

[@Searedandsmoked]

Daddy Dutch BBQ hell yeah... soo warm.... i hope it stays this way until summer!

[@thomascronquist1604]

Thanks. I Love your dog.

[@fifthcircle1]

Good stuff! I've done brisket twice, and both times I wasn't happy with it. Now, I've got a better cooker than my little Weber kettle. Time to try again! But first, I'm doing corned beef for St. Patrick's. Then, PASTRAMI!!!

[@Searedandsmoked]

Kurt F damn.... St Paddy’s day kind of snuck up on me

[@ericswafford9149]

Killer looking cook man! Also what's the good boys name?

[@Searedandsmoked]

Dirt Floor TV That’s booker.... the great lazy Labrador!

[@ericswafford9149]

He looks like a great cooking partner. I'm sure he works for those leftovers, I know I would. Cheers brother, keep smokin!

[@jamesmaldonado7540]

I am from San Antonio, TX. Where Rudy's is from. Thats a good reference to go by. Personally, I feel there are better places but eventually everything tastes pretty close. Just different types of sauces, moisture, and crispiness of bark. Not hating on them at all. Just ate there last month.

[@Searedandsmoked]

For sure... I'm not saying Rudy's is the best out there, but it was one of my first legit BBQ experiences. Until 10 yrs a go, there really were not many legit BBQ places in central iowa

[@conradkostelecky7935]

That's why I love dogs. Patience of a saint. Great looking brisket. I foil at 160 or so also. Then go to 203 deg. while still in foil wrap in an old towel and throw it in a camping cooler where it will stay warm for hours.

[@Searedandsmoked]

Conrad Kostelecky yup, that’s a good way to go for sure... amazing how long they stay hot

[@johnnyblackerby7831]

Looks great. Its hit or miss making brisket in my BGE. Cant seem to consistantly get a great product. ..and Rudy's is the best chain BBQ out there IMO. Creamed corn is awesome!

[@Searedandsmoked]

The next time I see a Rudy's, I'll have to stop... its been a long time since I have been in the Southwest!

[@johnknapp6328]

Nice looking Brisket, Texas tacos 👍 Do you have any plans for another pellet grill

[@Searedandsmoked]

John Knapp thanks... right now either a rec tec stampede or the larger 700 bull. like the yoder performance from what i see, but i don’t like the way they look on the patio... still wrestling a bit

[@guyx6x]

Any resting period?

[@Searedandsmoked]

for sure... when I am not timing something for a video, I always shoot to get the brisket done early, so I can rest it for 2 hours or more. I like to pull it out of the smoker, let it rest for 30 minutes on the counter still wrapped. Then put it in the cooler wrapped for a few hours or you can put in the oven wrapped in a pan, set at 180 for a few hours.

[@JamesWPeetll]

I'm preparing to cook my first brisket. I see you haven't had any comments or questions for a year but I'll try anyway. What was the size of the Big Green Egg? It looks like my Large. We bought a half because we only have two (maybe four) mouths to feed. Anyway...the actual question: How does one keep the temperature steady? And how much charcoal should I start with and will I have to add some with the smoking wood? I'm learning this after years of cooking on a propane grill. The physics are completely different.

[@Searedandsmoked]

this was a large egg. I typically load up the charcoal pretty high and mix in some smoking wood while loading the charcoal up. You do not need a lot of wood though.. its a long smoke and the charcoal does most of the work for you. I do love the "adjustable rig" setup from ceramicgrillstore.com .... highly recommend that for good smoke and ease of use. Keep the temp steady by having the lower vent barely open... barely see the screen at all. Then have the upper vent open slightly as well after ramping up to 200-250 degrees. It does not take much airflow to keep the egg at lower temps.

[@Payton77]

First off. You absolutely knocked that out of the park. Secondly, what do you have under that brisket? That’s not the deflector plate, is that your own creation or something you came up with to solve the hot spots when smoking larger times? I have a BGE large, I’ve been quite frustrated with it when trying to do larger times like brisket or spare ribs because the heat coming up through the 3 spots of the deflector with burn edges etc. I’ve been remarkabley frustrated and pursuing a solution and it appears you’ve found one. Help me please Sir

[@Searedandsmoked]

this is what you need.... ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store/products/large-adjustable-rig-r-and-b-combo-bge

[@Payton77]

Seared and Smoked ordered it all today. I got a whole bunch of stuff. Lol.

[@MightyMike55]

What size is this egg? Medium or Large?

[@Searedandsmoked]

that one is a large egg. just got to work a little to squeeze a big brisket into it

[@rocket1358]

nice cook

[@Searedandsmoked]

thanks for watching!

[@kevinkuszak8133]

That dog.... he watched every move you made.

[@Searedandsmoked]

he's slow and lazy... unless there is meat around!

[@chris.fitzgerald]

Put a block of wood underneath the brisket, to help fit big pieces on a smaller cooker. Once it shrinks you can remove it, plus it prevents pooling of liquid on top. Harry Soo trick. Dont cook to temp, but to tenderness. I have had briskets be tender anywhere from 195-210. Every brisket is different.

[@Searedandsmoked]

Chris Fitzgerald i will give that wood chunk trick a try next time i have a big ole brisket

[@killer01ws6]

Nice Vid, well done and great looking turn out.. I have on one the egg as I type :)

[@Searedandsmoked]

thanks! hope your brisket turned out juicy and delicious

[@killer01ws6]

@@Searedandsmoked Yes sir, had some for breakfast :)

[@tassopolis1]

Give that puppy a big piece!

[@tylerw.5458]

Rudy’s 😂 Nice brisket dude

[@leroyramirez9641]

OMG, I'm in San Antonio, Texas and this my friend is a great looking Brisket!

[@Searedandsmoked]

thanks Leroy... hope you are doing well down in Texas

[@wisconsinlife3971]

No Weber pellet? Looks great!

[@Searedandsmoked]

Wisconsin Life Ha ha... back to my old favorite for a while... although another pellet grill is in my future

[@jawsvvvvv]

Dog is like if I take him out I get it all....

[@Searedandsmoked]

luckily... he's a real pussy cat... or I'd be in trouble

[@chadwickcooks]

Nice video

[@Searedandsmoked]

thanks man!

[@robertrockwell6996]

NICE!

[@skavolus]

King of Beef...hell ya brother

[@skavolus]

im coming for the title

[@Mrbink01]

Looks good, but what you referred to as the "dry" tip was actually the flat

[@Searedandsmoked]

Mrbink01 yeah, that’s the beauty of raw one take videos... i’m bound to mess up a few words at some point in about every video

[@Mrbink01]

@@Searedandsmoked totally understand. Looks great! I smoked some chuck roasts for pulled beef yesterday.

[@christophere9200]

Thats a good looking brisket great video .........Do you have any worries about having a charcoal cooker 10 inches from your wood sided house over night ? no sarcasm intended

[@Searedandsmoked]

Thanks... No concerns with the green egg when setup for smoking. Even if I did not use the flame boss for temp control, I would still be very comfortable doing this. Mainly because the vents at the top and bottom are barely letting any air in or out, so there is no chance the fire gets out of control. Do you have an egg or something else?

[@christophere9200]

I do not have an egg would love one some day .......I built an ugly drum smoker works great ......love your channel

[@wesleyhester4284]

I loved "..my Dr thinks my cholesterol is too high.." Ya think? I'll share my 20 mg simvastatin wichu. Looks good man!

[@Searedandsmoked]

ha ha... thanks! he's got me on a steady prescription these days!

[@syoung3602]

Please do a comparison with your RecTec smoking a brisket next time.

[@Searedandsmoked]

the brisket is on the list for sure on the Rec Tec... probably would have been done by now if Costco was not such a shit show to get in and out of... crazy times right now

[@syoung3602]

@@Searedandsmoked Did you return the Weber smoker and how you like the RecTec?

[@MrVasmikey]

Super cook! Let’s just not talk about high cholesterol any longer.

[@Searedandsmoked]

vasmikey I hear ya! i just have to be good for the next 4 weeks... then I can cut it loose a little bit!

[@enfekted13]

2:18 use apple cider vinegar... Don't use beer.

[@1951jimcamel]

Just where is everybody else......you gonna eat that all by yourself or did the kids come rushing out the moment you killed the camera.? Nice job on the brisket; I did several on my BGE but then re-configured my outdoor setup to a Traeger (Egg’s gone...) ....but I have yet to try a packer on it. Maybe next week so I’m practiced up for Easter ! Thanks

[@Searedandsmoked]

Jim Camelford Thanks... you got rid of the egg? It’s like a second child to me that’s better behaved.

[@cornbread2u2]

So you don’t cook to tender! 200° to 209° is expectable for nice wiggly juicy brisket. They’re all different

[@willwheeler5960]

After all of that prep, love, care you stick that beaitiful tender meat in a slice of crappy white bread 😂

[@Searedandsmoked]

lol. that's the way I like it... that crappy white bread lets the brisket stand out

[@vonholley]

Fat side up or down?

[@Searedandsmoked]

i’ve always done fat side up, but i know others who only go fat side down. on the green egg, i’ve always enjoyed fat side up

[@BIGGSHAUN]

12:30 - Meat porn

[@hdegenholtz]

What size Egg is that? Surprised that a 15lb piece of meat will fit on a Large size Egg.

[@Searedandsmoked]

yeah, you can fit a good sized brisket on a large. the 15 lb'ers barely fit after trimming. I would not go much bigger than that, unless you want to lose a little brisket up front.

[@philpeachey2068]

Did you Marry Rudy's sister by any chance? Rudy Rudy Rudy.....

[@Searedandsmoked]

man... it's been a while since I have seen that movie... was his sister a hot one?

[@mkfuertes]

I’m from Texas, and I have no idea what this guy is talking about. Anything that he associates with taxes and this barbecue he made is incorrect. Also Rudy’s barbecue is garbage.

[@WoodyONeal]

Please tell us your dog’s name is “Brisket”.

[@Searedandsmoked]

that would be awesome.... it’ll have to be my next dog. we have Booker there and add Arlo in future videos

[@maxfranks2541]

Fat side down man

[@jeffreyhaskins269]

You did all that work and put it on white bread, why? Would not of taste a lot better on some flatbread, or an actual soft taco shell

[@Searedandsmoked]

love the cheap white bread with brisket for whatever unexplainable reason... maybe because you just the meat more?

[@enfekted13]

Way over what you hve.. is that q big green egg medium? ... Sorry i don't believe this.