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Foghorn said:JohnInCarolina said:Foghorn said:SciAggie said:Foghorn said:When cooking brisket on the Big Green Egg, in order to cook it optimally it is important to block the rising heat really really well - on multiple levels - so that no heat rises onto the meat. The heat has to go up the sides of the egg around the meat to the dome. This makes the dome air hotter than the air below the brisket. Once this is accomplished, you can cook the brisket with the FAT SIDE UP - the way it is meant to be cooked.
2) I merged what I have learned here with the Harvard brisket cooker project to come up with my thoughts on this.
https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.
3) To my knowledge, not a single egghead has ever adopted this view or technique even though I have mentioned it dozens of times here.
I guess I still have some work to do on my writing clarity - especially for those who intend to intentionally misinterpret.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Foghorn said:SciAggie said:Foghorn said:When cooking brisket on the Big Green Egg, in order to cook it optimally it is important to block the rising heat really really well - on multiple levels - so that no heat rises onto the meat. The heat has to go up the sides of the egg around the meat to the dome. This makes the dome air hotter than the air below the brisket. Once this is accomplished, you can cook the brisket with the FAT SIDE UP - the way it is meant to be cooked.
2) I merged what I have learned here with the Harvard brisket cooker project to come up with my thoughts on this.
https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.
3) To my knowledge, not a single egghead has ever adopted this view or technique even though I have mentioned it dozens of times here.fill a wok with sand and cook the brisket over it, i used a tankend for high temp broiling. you can actually hover a blue ball of flame over the food at high temps. have not tried it at low temps but see it working. the round bottom redirects the heat up and outward
fukahwee maineyou can lead a fish to water but you can not make him drink it -
frazzdaddy said:I'mn confused_____________
Scurvy: when Life doesn't give you lemons
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JohnInCarolina said:Foghorn said:JohnInCarolina said:Foghorn said:SciAggie said:Foghorn said:When cooking brisket on the Big Green Egg, in order to cook it optimally it is important to block the rising heat really really well - on multiple levels - so that no heat rises onto the meat. The heat has to go up the sides of the egg around the meat to the dome. This makes the dome air hotter than the air below the brisket. Once this is accomplished, you can cook the brisket with the FAT SIDE UP - the way it is meant to be cooked.
2) I merged what I have learned here with the Harvard brisket cooker project to come up with my thoughts on this.
https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.
3) To my knowledge, not a single egghead has ever adopted this view or technique even though I have mentioned it dozens of times here.
I guess I still have some work to do on my writing clarity - especially for those who intend to intentionally misinterpret.
I am actually genuinely curious however as to what your setup looked like for this, and that's why I asked. Well, in addition to wanting to poke the bear.
Platesetter:
Then foil (on some foil balls to create an air gap):
Then the grate:
Then some more foil on the grate:
Then the grate where the brisket will actually be cooked:
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@Foghorn - thanks. Have you placed a probe on the top layer of foil to check about what kind of a delta in temp you're able to obtain between the air underneath the brisket vs the dome?"I've made a note never to piss you two off." - Stike
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Steve Raichlen should be in the BBQ Hall of Fame!
Oh wait... he already is (inducted in 2015, as was Ed Fisher).
Nevermind.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
@Foghorn - I remember when that article first appeared. Hard to believe it has been 5 years. Whatever process works for you is all that matters.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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There's no such thing as bad lump, just bad cooks.
______________________________________________I love lamp.. -
JohnInCarolina said:@Foghorn - thanks. Have you placed a probe on the top layer of foil to check about what kind of a delta in temp you're able to obtain between the air underneath the brisket vs the dome?
If I'm going to be this stubborn about this issue I should probably have that information.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:JohnInCarolina said:@Foghorn - thanks. Have you placed a probe on the top layer of foil to check about what kind of a delta in temp you're able to obtain between the air underneath the brisket vs the dome?
If I'm going to be this stubborn about this issue I should probably have that information.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Pickle Rankings by Superiority
- Clausen
- Wickles
- Vlasic
- Mt. Olive
- Great Value
- Some Paula Dean recipe your sister-in-law attempted from memory
- That time I accidentally canned zucchini
- Grillo's
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Foghorn said:JohnInCarolina said:@Foghorn - thanks. Have you placed a probe on the top layer of foil to check about what kind of a delta in temp you're able to obtain between the air underneath the brisket vs the dome?
If I'm going to be this stubborn about this issue I should probably have that information."I've made a note never to piss you two off." - Stike -
you forgot the best pickle: Pickle Rick
______________________________________________I love lamp.. -
nolaegghead said:you forgot the best pickle: Pickle Rick"I've made a note never to piss you two off." - Stike
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HeavyG said:Steve Raichlen should be in the BBQ Hall of Fame!
Oh wait... he already is (inducted in 2015, as was Ed Fisher).
Nevermind.Visalia, Ca @lkapigian -
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JohnInCarolina said:Foghorn said:JohnInCarolina said:@Foghorn - thanks. Have you placed a probe on the top layer of foil to check about what kind of a delta in temp you're able to obtain between the air underneath the brisket vs the dome?
If I'm going to be this stubborn about this issue I should probably have that information.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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SciAggie said:Foghorn said:JohnInCarolina said:@Foghorn - thanks. Have you placed a probe on the top layer of foil to check about what kind of a delta in temp you're able to obtain between the air underneath the brisket vs the dome?
If I'm going to be this stubborn about this issue I should probably have that information.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:SciAggie said:Foghorn said:JohnInCarolina said:@Foghorn - thanks. Have you placed a probe on the top layer of foil to check about what kind of a delta in temp you're able to obtain between the air underneath the brisket vs the dome?
If I'm going to be this stubborn about this issue I should probably have that information.
Hmmmm. We need a mass spectrometer....Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@Foghorn Would you be willing to explain your preference for fat side up if the meat is exposed to a uniform heat source? You don't need the fat to insulate the meat in this situation. Is it a flavor preference? It seems the bark would suffer with fat side up.
I love this place and what I'm able to learn here.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Kamado cookers are never the best option for cooking anything
Keepin' It Weird in The ATX FBTX -
HeavyG said:Steve Raichlen should be in the BBQ Hall of Fame!
Oh wait... he already is (inducted in 2015, as was Ed Fisher).
Nevermind.
of fame......Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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The Cen-Tex Smoker said:Kamado cookers are never the best option for cooking anything
https://www.google.com/amp/s/www.thestar.com/amp/news/insight/2016/01/16/when-us-air-force-discovered-the-flaw-of-averages.html
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Ozzie_Isaac said:The Cen-Tex Smoker said:Kamado cookers are never the best option for cooking anything
https://www.google.com/amp/s/www.thestar.com/amp/news/insight/2016/01/16/when-us-air-force-discovered-the-flaw-of-averages.html
Even ordered the book.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:Ozzie_Isaac said:The Cen-Tex Smoker said:Kamado cookers are never the best option for cooking anything
https://www.google.com/amp/s/www.thestar.com/amp/news/insight/2016/01/16/when-us-air-force-discovered-the-flaw-of-averages.html
Even ordered the book.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
I inject brisket."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@SciAggie, I just like fat side up. I've never really done a comparison cook.
I know this:
- there's no data to support fat side up when it has been studied
- Aaron Franklin said he would cook fat side down on a kamado - but he cooks fat side up on his offset and he cooks the best brisket I've tasted.
- After touring his pits with his manager and learning this I took it as a challenge to create an environment in the egg whereby the top of the brisket would see at least as much heat as the bottom.
- This happened about the time that the Harvard project made the news which suggested I could incorporate some of their principles into my process.
- Since that time my brisket game improved significantly such that on 75% of my brisket cooks I'd put my results up there with any brisket I've ever tasted.
I don't know if having the fat up is actually important in the process - but I don't want to mess with success.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:- Since that time my brisket game improved significantly such that on 75% of my brisket cooks I'd put my results up there with any brisket I've ever tasted.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I cut the fat cap off of my pork butts before I cook them. You don't need it to "melt" into the pork while it cooks.Orlando
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@Foghorn Hard to argue with that. Thanks. I can fully appreciate the “don’t mess with what works” philosophy as well.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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