Big Green Egg Texas Brisket in South Carolina

[ArizonaMMJ]

Only reason not to get a Green Egg is they SUCK to clean. Pellet smokers are the way to go.

[kauseway]

where did you get that ceramic pizza plate setter? Thanks

[badwolfbay19]

What size BGE is this? I am trying to get an idea of what size I need to get.

[cahoonm]

@badwolfbay19  Soory I been out of country. that is a LARGE BGE... :) you will love it

[cahoonm]

@badwolfbay19 Sorry for late reply. it is a LARGE BGE. Blast to use. Good luck

[777shaye777]

Go to Walmart and get a 10lbs bag of Royal Oak Natural Charcoal for 6.40 way better than Cowboy and for your money to. Oh yeah don't soak your wood in water doesn't do anything but smother the fire, douse it, and decrease the temperature. Curse the fool who started that myth that soaking wood is essential to BBQ

[777shaye777]

Go to Walmart and get a 10lbs bag of Royal Oak Natural Charcoal for 6.40 way better than Cowboy and for your money to.

[tbursee]

You smoke your brisket for an entire day?

[cahoonm]

@tbursee It usually smokes beween 20-24 hours. So the answer is YES... :)

[cahoonm]

I have quit using the vrack and now put the drip tray under the grill. Much better results i think... :)

[jmar6972]

first of all, real texas brisket is cooked with mesquite buddy. you should of just called carolina brisket! the mop is dead on, but not apple wood, too mellow, thats for ribs, but even the best ribs i have ever had were cooked over pecan and mesquite

[cahoonm]

@jmar6972 Interesting...since I was raised in Texas, cooking briisket everryway from sunday... It's funny everyone says mine is the best they ever had... :)

[muncher64]

The most instructive BGE video I've seen yet. Thanks for posting.

[cahoonm]

@muncher64 Thank you let me know how it turns out

[cahoonm]

@muncher64 THANK YOU!!! means a lot.

[TheMaterialgirl77]

so how long was your total cook time?  do you just keep cooking until the internal meal temperature reaches 185? the last 2 briskets on my BGE have not been particularly tender so I'm excited to try your method. great video - thanks

[cahoonm]

@TheMaterialgirl77 Sorry I just saw this. I have changedmy internal temperature to 200 degrees.

[cahoonm]

@TheMaterialgirl77 I cook mine until it gets between 195-200 degrees. Usually 20-24 hours. Yes I screwed up my share of brisket...lol. Don't forget to warp it and put in cooler,

[kamley13]

Man this video was really helpful, thanks a bunch, now just one question, you don't ever have to replace charcoal? you just lined it up for the whole smoke? Thanks again man, I'm bout to go home and fire up my smoker!

[cahoonm]

@kamley13 No sire she cookes for over 20-24 hours.. just don't life the lid when you got her juts right and THANK YOU

[cahoonm]

@kamley13 Sorry for delay. No I do not replace, but do fill it up to smoke ring. :)

[cahoonm]

@kamley13 You are very welcome!

[acworthrebel]

How do you get the onion juice? And when you're measuring 1 cup of onion juice, is that just the juice, or does that also include pieces of the onion?

[cahoonm]

@acworthrebel It is just the JUICE but i through in the left over onion

[cahoonm]

@acworthrebel Sorry for delay. I use a Breville juicer, but any juicer should work. Good cooking!

[cuppykeotaman]

Thank you for posting this excellent video of your techniques and recipe. I can smoke a brisket on my Weber with no problem and excellent results. Didn't have a clue about how to do it on my Big Green Egg. You have the best video of everyone. I even bought an electric starter like yours. Thanks for the recipe. Will try it next brisket.

[cahoonm]

@cuppykeotaman Thank YOU and have fun let me know how it turned out

[jeffgoblue]

Great video. Love me some brisket. Also loved the background music. Who was it? It added a great spooky old west vibe to the proceedings.

[cahoonm]

@jeffgoblue THANK YOU... Riders on the storm

[mjjakel]

How was the marinade made. That looked really good.

[cahoonm]

@mjjakel I use a west Texas old school marinade. Use equal amounts.

1 cup fresh squeezed onion juice (yum)

1 Cup vinegar

1 cup water

1 cup beer

1 cup Worcester sauce

I also through in the onion remains from juicing. next time i do this I plan on putting pan below grill directly on place setter and set brisket fat side up directly on grill and not use V-rack. The brisket was so good, it went fast at dinner.