Smoke your First Brisket on the Big Green Egg

A fool proof recipe on how to smoke your first brisket on the big green egg, or any smoker for that matter. This brisket is tender, juicy, and full of flavor… and it is …

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All Comments

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

    Kevin Kuszak 08/04/2021 11:10 Antworten
  • Your dog stole the show for me lol..Just patiently waiting like he/she knows what's going on 💜😂😂

    Kris Kapone 08/04/2021 11:10 Antworten
  • Fat side up or down?

    Holley Heather 08/04/2021 11:10 Antworten
  • For smoke flavor do you prefer this or the reqteq

    SniperSurvivalist & Bushcraft 08/04/2021 11:10 Antworten
  • Dog is like if I take him out I get it all….

    Jared O. 08/04/2021 11:10 Antworten
  • I loved "..my Dr thinks my cholesterol is too high.." Ya think? I'll share my 20 mg simvastatin wichu. Looks good man!

    Wesley Hester 08/04/2021 11:10 Antworten
  • 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.

    James Maldonado 08/04/2021 11:10 Antworten
  • Rudys? I live in Rio Rancho New Mexico. Where are you located?

    Colin McMahon 08/04/2021 11:10 Antworten
  • Love the video. Can't wait to try this out. What is the grate that you're using with the rails on it?

    iNvig0raTe 08/04/2021 11:10 Antworten
  • 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!!

    SLM1 08/04/2021 11:10 Antworten
  • Just got a green egg. I will be trying a brisket after I figure out temp control. Great demo! Thanks!

    Matt Ammerman 08/04/2021 11:10 Antworten
  • Nice video

    Chadwick Jonathan 08/04/2021 11:10 Antworten
  • 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!

    Johnny Blackerby 08/04/2021 11:10 Antworten
  • Looks good and I want some ! Good job

    Alan Helmers 08/04/2021 11:10 Antworten
  • 12:30 – Meat porn

    BIGGSHAUN 08/04/2021 11:10 Antworten
  • 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.

    CinicThink 08/04/2021 11:10 Antworten
  • 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

    CinicThink 08/04/2021 11:10 Antworten
  • 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!

    ShawnH 08/04/2021 11:10 Antworten
  • Nice Vid, well done and great looking turn out.. I have on one the egg as I type 🙂

    Pete Raybon 08/04/2021 11:10 Antworten
  • Well done, my man. I'm doing my first brisket this weekend.

    Ken Mueller 08/04/2021 11:10 Antworten
  • Sweet Baby Jesus indeed- Thank you for a well presented brisket.

    O C 08/04/2021 11:10 Antworten
  • nice cook

    John Barricelli 08/04/2021 11:10 Antworten
  • OMG, I'm in San Antonio, Texas and this my friend is a great looking Brisket!

    Leroy Ramirez 08/04/2021 11:10 Antworten
  • Give that puppy a big piece!

    Dave T 08/04/2021 11:10 Antworten
  • Your dog during the trimming though… 🙂 such a patient boi!

    David Intonti 08/04/2021 11:10 Antworten
  • Please do a comparison with your RecTec smoking a brisket next time.

    S Young 08/04/2021 11:10 Antworten
  • you deserve more subscribers! excellent videos

    Miguel Alanis 08/04/2021 11:10 Antworten
  • How long did you rest your brisket before slicing? No steam when cutting into brisket.

    Joshua Thompson 08/04/2021 11:10 Antworten
  • looks great! Did you use a heat deflector or was your drip pan directly over coals?

    trey arredondo 08/04/2021 11:10 Antworten
  • 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

    Christopher E 08/04/2021 11:10 Antworten
  • Great video Keegan. Gonna try my first brisket in the big green egg this week 💪🏻

    Stefan 08/04/2021 11:10 Antworten
  • NICE!

    Robert Rockwell 08/04/2021 11:10 Antworten
  • Thanks. I Love your dog.

    Thomas Cronquist 08/04/2021 11:10 Antworten
  • The light above your head makes it even better.

    Cory Greene 08/04/2021 11:10 Antworten
  • 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!!!

    Kurt F 08/04/2021 11:10 Antworten
  • No Weber pellet? Looks great!

    Wisconsin Life 08/04/2021 11:10 Antworten
  • Nice looking brisket, Keegan. Rudy’s is the closest bbq joint to my house here in Dallas. Thx for the video!

    Baby Back Maniac 08/04/2021 11:10 Antworten
  • Looks good, but what you referred to as the "dry" tip was actually the flat

    Mrbink01 08/04/2021 11:10 Antworten
  • 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

    Jim Camelford 08/04/2021 11:10 Antworten
  • 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!

    Ryan Bramich 08/04/2021 11:10 Antworten
  • 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.

    Conrad Kostelecky 08/04/2021 11:10 Antworten
  • Holy crap that looks amazing…

    rbiv25 08/04/2021 11:10 Antworten
  • 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.

    Chris Fitzgerald 08/04/2021 11:10 Antworten
  • Super cook! Let’s just not talk about high cholesterol any longer.

    vasmikey 08/04/2021 11:10 Antworten
  • Awww, Look at the puppy dog. So cute

    Robert Woods 08/04/2021 11:10 Antworten
  • Beautifully cooked brisket.

    Phil N Florence 08/04/2021 11:10 Antworten

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