Thanks for watching! If you're looking for a comprehensive list of all the BBQ tools I use, make sure to check out my Amazon storefront! Amazon Link: a.co/8M9J4Fd (As an Amazon Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
Wow that look perfectly cooked. You did an amazing job. I wish i can taste it. Thanks for sharing your awesome briskets recipe. Have a wonderful Holiday Season.
Thanks so much! You definitely made my day with that comment. Best of luck with your brisket. If you have any last minute questions/problems while smoking, feel free to leave a comment here. I try to get to my comments quickly, so I'm happy to help! (unless I'm asleep, with the different time zones and all lol)
Native Texan here transplanted to WA state and trying my first brisket on the large green egg. Great video! I'll follow these steps and post my result on my channel as well. Just subscribed BTW!
Thanks so much for watching! The water pan is the only thing that's take it or leave it in my opinion. Everything else, has given me excellent results over the years. Best of luck on your first go around and I'm heading over to your channel now. If you have any other follow up questions, feel free to drop a comment and I'll try my best to weigh in.
Hey Drew, I came over from TH-cam Cooking Creators. I’m Ronnie Willians in there. This was a great video buddy. Really like the voice over. I like all the information you added to it too. When I think of Brisket, I think of a peppery meat like you said. Let the meat shine through. I really like your style of the video. Great job on this cool. Very educational!
Amazing, I learned so much from your video, so many great tips and tricks, I have never tried mustard as a binder, I’m going to try that on my next recipe that requires a rub. Can’t wait for your burnt ends video 😊
Thanks so much! Yes mustard is a fantastic way to really pile on the seasoning when working with big hunks of meat like this. Since it smoked for 13 hours, the mustard flavor gets burnt off long before it's dinner time.
As an Alaskan im required by law to point out that Alaska is bigger than Texas. Now that that unpleasantness is out of the way, your technique on this brisket is awesome. It takes practise to trim that fat down just enough to keep her moist but not greasy. Always wanted to try one using a BGE, and good charcoal selection
This might be the highest praise I’ve ever received for this video. Alaska being the second largest state to Texas, its always greatly appreciated to hear kind words from you. ❤️❤️ All joking aside, thanks bud, I really appreciate you.
@@outdoorindoortexan It cracks me up how heated people get over that stuff. I just finished the video and it turned out great. That smoke ring though 😩👌
Haha I agree. I love yall Alaskans and the state. I hope to hunt many a tasty things up there in my lifetime. Thank you sir for watching and leaving the kind words.
This looks so good! Thanks so explaining how to properly prepare the brisket - I had no idea that it has two different types of meat and fat on it. Liked how you showed how to properly carve the meat too. Noticed you’ve had ads on your last couple of videos - does this mean you’ve been monetized? If so, huge congratulations!
Brisket is so much more complicated than I had thought. I have come to love the "difficult" cuts though. Tri-tip is my all time favourite thing to smoke/grill. Some people struggle with the leanness but I've learned to replace the fats with chimichuri or a compound butter
Let me know how it turns out and thanks for watching! The water pan is a point of contention with a lot of folks, otherwise this is pretty much the greatest hits on what works for me.
Looks great. What do you do to make sure you don't run out of heat over the cook? Do you have a formula for how much charcoal to put in or do you just fill it to the max?
I’ve had the big green egg for about ten years now, and my fire has died only one time. That was more of a wet charcoal problem than a supply issue though. I fill to the top of the fire bowl, mix in a few chunks of smoking wood, and make sure to only light the top layer so it slowly burns down top to bottom. Works me for every (except that one) time. Thanks so much for watching and leaving the question. Feel free to ask away if you have any more.
Great video. I have a Green Egg and am having problems with controlling the temperature. Don't know if its the type charcoal I using or what, the heat just gets too hot and am 0-2 on BBQ Brisket. Any suggestions? Thanks.
Shoot there’s a ton of factors that could be at play here but I’ll run through the things that I can think of that are most likely. For long smokes always start with a cleaned out firebox. Remove leftover ash etc. Stack your charcoal where big chunks are on the bottom to ensure air flow gets through, don’t just dump that tiny dust lump charcoal into it. Light your long smoking setup by just lighting the top layer of coals with a number of fire starters or moving your torch or electric iron around the top. This will help the fire burn evenly by slowly going from top layer to bottom over time. When bringing your egg up to temp, remember that a flame isn’t the same as hot coals, so sure let the fire rage to bring temp up but then close the bottom to small inch wide opening or so and put that daisy wheel on, with the holes open. Temp will drop transitioning from fire to coals but then stabilize far better. Toss in offset plate/plate setter as well when you start shutting down the top and bottom. Flames are your enemy, so also don’t overload the charcoal with smoking wood, just use 2-3 good chunks layered in the charcoal. Finally white smoke is bad, wait until the temp has stabilized for 30 minutes and it’s blowing blue smoke before adding the meat. Hope somewhere in this rambling I shared a helpful tip! Thanks for watching.
I would go with a whole. Flats alone tend to be very tricky and temperamental. Working with a whole, they’re usually more forgiving and seem to have more fat or some other magical force at work that keeps them moist. If you follow just the main basics of this video (consistent low temp, course texture seasoning with plenty of prep time, watch for the stall and decide which route to take, taking off the egg when probe tender 200-ish, and finally properly resting) you should be heading in the right direction for a successful first brisket.
Very nice! That’s a huge brisket! You’ll have one heck of a party when that thing is done. As far as time, I usually estimate with the 1 hour 15 minutes since it’s typically the worst case scenario. If it finishes earlier than that I can always wrap in towels and stuff into a cooler for a few hours. Timing will vary also with if and how you wrap it at the stall. Tin foil is the fastest, butcher paper middle road, and then not wrapping will take the longest. Hope it turns out perfectly!
Thanks for watching!
If you're looking for a comprehensive list of all the BBQ tools I use, make sure to check out my Amazon storefront!
Amazon Link: a.co/8M9J4Fd
(As an Amazon Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
Awesome walk through covering tips for the trim, smoke, and service!
Thanks!
wow great video!! It looks like it came out amazing!
Thanks so much! It was an all around success and disappeared much faster than it took to smoke it. 😂
That bark looks good! Looks just about a perfect as perfect can get! Man! Mouth watering. Thank you for sharing brother, have a great week!
Thanks so much! It's a labor of love and something I've definitely put time and effort into in order to really get figured out.
Solid work
Thanks Ward!
Loving that bark! Nicely done.
yeah buddy!
That bark though...yes!
Thank you ma’am!
That is perfectly done.
Thanks so much!
Wow that look perfectly cooked. You did an amazing job. I wish i can taste it. Thanks for sharing your awesome briskets recipe. Have a wonderful Holiday Season.
Thanks so much!
Looks great!! Very informative. Thank you
Thanks so much for watching!
Your Texas Style Brisket recipe looks really good my frnd, well done. Keep up the good work. Thanks for sharing. 👏👏👏😉
Thanks so much!! Hope all is well.
I've watched alot of brisket videos and this is up there with the best!! Smoking one this weekend. Thanks from Dublun, Ireland!
Thanks so much! You definitely made my day with that comment. Best of luck with your brisket. If you have any last minute questions/problems while smoking, feel free to leave a comment here. I try to get to my comments quickly, so I'm happy to help! (unless I'm asleep, with the different time zones and all lol)
Perfect timing,. I'm hopefully going to try my first brisket this weekend.
YES! Send me any questions you have leading up to it on ig. Happy to help any way I can.
Native Texan here transplanted to WA state and trying my first brisket on the large green egg. Great video! I'll follow these steps and post my result on my channel as well. Just subscribed BTW!
Thanks so much for watching! The water pan is the only thing that's take it or leave it in my opinion. Everything else, has given me excellent results over the years. Best of luck on your first go around and I'm heading over to your channel now. If you have any other follow up questions, feel free to drop a comment and I'll try my best to weigh in.
Wow now that's divine! Awesome explanation and recipe here! So tempting! Excellent video right here!
Thanks so much, Anadi!
Hey Drew, I came over from TH-cam Cooking Creators. I’m Ronnie Willians in there. This was a great video buddy. Really like the voice over. I like all the information you added to it too. When I think of Brisket, I think of a peppery meat like you said. Let the meat shine through.
I really like your style of the video. Great job on this cool. Very educational!
Thanks so much Ronnie!
@@outdoorindoortexan You are welcome Drew.
Great job and looks so good!
Thanks so much, Scott! There’s no mega smoke ring like your last brisket but definitely a home run.
Nice video 👍
Thanks for sharing 🙏
Thanks for watching!
Looks great man. I miss true Texas brisket.
It’s as close as your backyard! 👍🏻
That's looks delicious, after 2 weeks of turkey it's time for some brisket. 👍🤤🤤
ha thanks bud. My thoughts exactly!
Amazing, I learned so much from your video, so many great tips and tricks, I have never tried mustard as a binder, I’m going to try that on my next recipe that requires a rub. Can’t wait for your burnt ends video 😊
Thanks so much! Yes mustard is a fantastic way to really pile on the seasoning when working with big hunks of meat like this. Since it smoked for 13 hours, the mustard flavor gets burnt off long before it's dinner time.
@@outdoorindoortexan I think it would even work well on breaded things instead of usual egg and milk
@@PinchofCooking I haven't tried but that makes sense to me! Let me know when you play around with it.
As an Alaskan im required by law to point out that Alaska is bigger than Texas. Now that that unpleasantness is out of the way, your technique on this brisket is awesome. It takes practise to trim that fat down just enough to keep her moist but not greasy. Always wanted to try one using a BGE, and good charcoal selection
This might be the highest praise I’ve ever received for this video. Alaska being the second largest state to Texas, its always greatly appreciated to hear kind words from you. ❤️❤️
All joking aside, thanks bud, I really appreciate you.
@@outdoorindoortexan It cracks me up how heated people get over that stuff. I just finished the video and it turned out great. That smoke ring though 😩👌
Haha I agree. I love yall Alaskans and the state. I hope to hunt many a tasty things up there in my lifetime. Thank you sir for watching and leaving the kind words.
Just referred to this video AGAIN for tomorrows brisket
The gift that keeps on giving! I’ll keep an eye out for the finished product on ig. Congrats again, Ward!
This looks so good! Thanks so explaining how to properly prepare the brisket - I had no idea that it has two different types of meat and fat on it. Liked how you showed how to properly carve the meat too. Noticed you’ve had ads on your last couple of videos - does this mean you’ve been monetized? If so, huge congratulations!
Thanks so much for watching! Yes, received the big news a couple weeks again!
Brisket is so much more complicated than I had thought. I have come to love the "difficult" cuts though. Tri-tip is my all time favourite thing to smoke/grill. Some people struggle with the leanness but I've learned to replace the fats with chimichuri or a compound butter
Great video. I've not had great success w brisket. I'm gonna copy your video for July 4th!
Let me know how it turns out and thanks for watching! The water pan is a point of contention with a lot of folks, otherwise this is pretty much the greatest hits on what works for me.
Great video, thanks!
Thanks for watching!
Looks great. What do you do to make sure you don't run out of heat over the cook? Do you have a formula for how much charcoal to put in or do you just fill it to the max?
I’ve had the big green egg for about ten years now, and my fire has died only one time. That was more of a wet charcoal problem than a supply issue though. I fill to the top of the fire bowl, mix in a few chunks of smoking wood, and make sure to only light the top layer so it slowly burns down top to bottom. Works me for every (except that one) time. Thanks so much for watching and leaving the question. Feel free to ask away if you have any more.
Looks so juicy!!!
Thanks! Mission accomplished on this go around.
pretty perfect !
And maybe a dash of musket powder to finish it off. 😉
Great video. I have a Green Egg and am having problems with controlling the temperature. Don't know if its the type charcoal I using or what, the heat just gets too hot and am 0-2 on BBQ Brisket. Any suggestions? Thanks.
Shoot there’s a ton of factors that could be at play here but I’ll run through the things that I can think of that are most likely. For long smokes always start with a cleaned out firebox. Remove leftover ash etc. Stack your charcoal where big chunks are on the bottom to ensure air flow gets through, don’t just dump that tiny dust lump charcoal into it. Light your long smoking setup by just lighting the top layer of coals with a number of fire starters or moving your torch or electric iron around the top. This will help the fire burn evenly by slowly going from top layer to bottom over time. When bringing your egg up to temp, remember that a flame isn’t the same as hot coals, so sure let the fire rage to bring temp up but then close the bottom to small inch wide opening or so and put that daisy wheel on, with the holes open. Temp will drop transitioning from fire to coals but then stabilize far better. Toss in offset plate/plate setter as well when you start shutting down the top and bottom. Flames are your enemy, so also don’t overload the charcoal with smoking wood, just use 2-3 good chunks layered in the charcoal. Finally white smoke is bad, wait until the temp has stabilized for 30 minutes and it’s blowing blue smoke before adding the meat.
Hope somewhere in this rambling I shared a helpful tip! Thanks for watching.
Thanks bro, that was helpful actually.
Any time!
Do you add water to the pan once it dries up?
Yes, good point. I typically do if I crack the smoker open for a peek and see that it has dried up. Thanks for watching and leaving the comment!
My first brisket this weekend. Green Egg. Would you go with a flat or a whole?
I would go with a whole. Flats alone tend to be very tricky and temperamental. Working with a whole, they’re usually more forgiving and seem to have more fat or some other magical force at work that keeps them moist. If you follow just the main basics of this video (consistent low temp, course texture seasoning with plenty of prep time, watch for the stall and decide which route to take, taking off the egg when probe tender 200-ish, and finally properly resting) you should be heading in the right direction for a successful first brisket.
Let me know how it turned out! Thanks for watching.
Nice!! I’m doing a 18lb prime brisket tomorrow. But I see some say 1hr 15min per pound and some say 45 min. What’s your thoughts?
Very nice! That’s a huge brisket! You’ll have one heck of a party when that thing is done. As far as time, I usually estimate with the 1 hour 15 minutes since it’s typically the worst case scenario. If it finishes earlier than that I can always wrap in towels and stuff into a cooler for a few hours. Timing will vary also with if and how you wrap it at the stall. Tin foil is the fastest, butcher paper middle road, and then not wrapping will take the longest. Hope it turns out perfectly!
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