New “double indirect” setup for the BGE makes brisket better

unoriginalusername · January 26

Got asked for this, how to adapt the double indirect method i created for the Egg. Let me know what you think after you give it a go, I think you’ll never cook low and slow the same way again - https://youtu.be/VEXsUPydIFE?si=8jqlV8q5SoIr0w8v

this removes over 200f from the deflector sitting below the brisket. Burns more wood and charcoal, tastes better. I recently did this method for a top Texas bbq joint and they said 10/10, would serve what I did along side their offset food.

JohnInCarolina · January 26

For those who’d prefer not to click through:

http://www.youtube.com/watch?v=VEXsUPydIFE&t=76s

lousubcap · January 26

I get the concept of more heat sinks then more fire to maintain temperature thus the ability to burn more smoke wood. I will play around with the idea at some point on a brisket cook just to give it a go. However, I'm not sure my palate is sophisticated enough to pick up on the more smoke wood flavour (nod).

Foghorn · January 26

Thanks for posting this and for doing the work to make the video and post possible.

I've been doing a variation of double indirect since I first learned about Harvard students trying to make an optimal brisket smoker.

https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.

It's actually possible to do it with just foil set on the platesetter/ConvEGGtor - if you use some foil balls under the foil drip pan to create an air gap. With that said, I don't have a particularly sophisticated palate where distinguishing good (not creosote) vs great smoke flavor is concerned. As a result, I don't go through all the stages of smoking that you do. I simply do something that I learned here from @The Cen-Tex Smoker. I load the egg with lump and dig out a spot in the center and place wood chunks in that central divot. Then I light some lump in a charcoal chimney and when it is good and hot I pour it on top of the wood chunks. When the smoke smells good, it is ready to go.

My XXL likes to settle in at 190 (as opposed to my XL which likes 240) and I put the brisket on about 11 PM and let it ride through the night at 190 - then when I get up in the morning I check on how things are going and adjust the vents as needed depending on the planned serving time. This may not lead to the perfect smoke flavor but the smoke flavor is really good and the process is really easy.

All that is to say that I am a big fan of the double indirect method as I think it produces a superior brisket on a kamado.

unoriginalusername · January 26

Foghorn said:

Thanks for posting this and for doing the work to make the video and post possible.

I've been doing a variation of double indirect since I first learned about Harvard students trying to make an optimal brisket smoker.

https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.

It's actually possible to do it with just foil set on the platesetter/ConvEGGtor - if you use some foil balls under the foil drip pan to create an air gap. With that said, I don't have a particularly sophisticated palate where distinguishing good (not creosote) vs great smoke flavor is concerned. As a result, I don't go through all the stages of smoking that you do. I simply do something that I learned here from @The Cen-Tex Smoker. I load the egg with lump and dig out a spot in the center and place wood chunks in that central divot. Then I light some lump in a charcoal chimney and when it is good and hot I pour it on top of the wood chunks. When the smoke smells good, it is ready to go.

My XXL likes to settle in at 190 (as opposed to my XL which likes 240) and I put the brisket on about 11 PM and let it ride through the night at 190 - then when I get up in the morning I check on how things are going and adjust the vents as needed depending on the planned serving time. This may not lead to the perfect smoke flavor but the smoke flavor is really good and the process is really easy.

All that is to say that I am a big fan of the double indirect method as I think it produces a superior brisket on a kamado.

Awesome. Glad it’s working for you as well

The Cen-Tex Smoker · January 27

Do you mind if I ask “who asked for this”?

This feels a bit like Big Green Craig saying people were asking for his T-shirts.

For the benefit of OP, I would ask if anyone on here asked for this information. Please Post below if you did ask.

unoriginalusername · January 27

The Cen-Tex Smoker said:

Do you mind if I ask “who asked for this”?

This feels a bit like Big Green Craig saying people were asking for his T-shirts.

For the benefit of OP, I would ask if anyone on here asked for this information. Please Post below if you did ask.

I read most of the comments on the 6 million views on my channel. This comes up all the time

Buckwoody Egger · January 27

i personally appreciate the occasional posting of egg specific stuff from unoriginal on here and others have thanked him as well. i don’t think that since he has a commercial enterprise that he can only speak when summoned by the general public.

that being said i have tried a few times to watch the videos and they don’t really work well for me. so my point would be that the content intended to be shared should be typed here. a teaser to a video is not great.

JohnInCarolina · January 27

unoriginalusername said:

The Cen-Tex Smoker said:

Do you mind if I ask “who asked for this”?

This feels a bit like Big Green Craig saying people were asking for his T-shirts.

For the benefit of OP, I would ask if anyone on here asked for this information. Please Post below if you did ask.

I read most of the comments on the 6 million views on my channel. This comes up all the time

Wow, that is a lot of views! I'm actually surprised you have time to give us these helpful hints! You should be tending to your fan base!

unoriginalusername · January 27

Buckwoody Egger said:

i personally appreciate the occasional posting of egg specific stuff from unoriginal on here and others have thanked him as well. i don’t think that since he has a commercial enterprise that he can only speak when summoned by the general public.

that being said i have tried a few times to watch the videos and they don’t really work well for me. so my point would be that the content intended to be shared should be typed here. a teaser to a video is not great.

I’m moving back to BGE this year so more egg stuff coming for 2025

JohnInCarolina · January 27

This is some next-level content

Image: https://us.v-cdn.net/5017260/uploads/editor/sa/ztxtosnr1r02.png

unoriginalusername · January 27

JohnInCarolina said:

This is some next-level content

Trying. Thanks

JohnInCarolina · January 27

unoriginalusername said:

JohnInCarolina said:

This is some next-level content

Trying. Thanks

You bet. And let us know if you want us to launch a GoFundMe to get you another shirt or two.

By the way, what’s with your face in all those screen clips? Do you have to make those, or is the person who produces your videos just effing with you?

unoriginalusername · January 27

JohnInCarolina said:

unoriginalusername said:

JohnInCarolina said:

This is some next-level content

Trying. Thanks

You bet. And let us know if you want us to launch a GoFundMe to get you another shirt or two.

By the way, what’s with your face in all those screen clips? Do you have to make those, or is the person who produces your videos just effing with you?

I take them with a timer on a tripod. 90% are blurry, I then add the two best and YouTube self picks the one that performs better and the smile never wins

this is the normal one that lost to stupid

lousubcap · January 27

At least he's out there experimenting and sharing. I enjoy the new approaches and explanations.
As with all things in the media take aboard what you want and appreciate the various options.
No need to get excited here.

unoriginalusername · January 27

lousubcap said:

At least he's out there experimenting and sharing. I enjoy the new approaches and explanations.
As with all things in the media take aboard what you want and appreciate the various options.
No need to get excited here.

Cheers 🍻

JohnInCarolina · January 27

unoriginalusername said:

JohnInCarolina said:

unoriginalusername said:

JohnInCarolina said:

This is some next-level content

Trying. Thanks

You bet. And let us know if you want us to launch a GoFundMe to get you another shirt or two.

By the way, what’s with your face in all those screen clips? Do you have to make those, or is the person who produces your videos just effing with you?

I take them with a timer on a tripod. 90% are blurry, I then add the two best and YouTube self picks the one that performs better and the smile never wins

this is the normal one that lost to stupid

What happens if neither of your two best are ones with a goofy face? I may have cracked the code for you here…

Canugghead · January 27

unoriginalusername said:

Buckwoody Egger said:

i personally appreciate the occasional posting of egg specific stuff from unoriginal on here and others have thanked him as well. i don’t think that since he has a commercial enterprise that he can only speak when summoned by the general public.

that being said i have tried a few times to watch the videos and they don’t really work well for me. so my point would be that the content intended to be shared should be typed here. a teaser to a video is not great.

I’m moving back to BGE this year so more egg stuff coming for 2025

jumping ship from KJ?

unoriginalusername · January 27

Canugghead said:

unoriginalusername said:

Buckwoody Egger said:

i personally appreciate the occasional posting of egg specific stuff from unoriginal on here and others have thanked him as well. i don’t think that since he has a commercial enterprise that he can only speak when summoned by the general public.

that being said i have tried a few times to watch the videos and they don’t really work well for me. so my point would be that the content intended to be shared should be typed here. a teaser to a video is not great.

I’m moving back to BGE this year so more egg stuff coming for 2025

jumping ship from KJ?

I want to do more events and things like that. The only Kj at Memphis in May last year was in the Home Depot demo area. BGE as a brand is more community oriented so that is a better fit for making videos IMO

kl8ton · January 29

I watched the video.

The main thing I learned is that I would like to get an XL. I mean, being able to smoke a tray of something whether it's fat or something else at the same time you're smoking a brisket sounds awesome. You are spinning that fat brisket around and sliding it back in there like it's nothing. I don't think I could do that set up on my large very effectively.

The video is very well done. A lot of time went into that. Tons of editing and research and work. You have a lot of enthusiasm for what you do. I also noticed that all of your equipment is super clean and to keep that environment is a lot of work.

I may try this double indirect method at some point.
If I do, I will let you know how it goes. I'm not sure I can tell the difference with all the other variables that I encounter.

Botch · January 29

I watched it this afternoon today too.
I don't like too much of a smoke profile, so will probably not adopt the cold smoke/cook smoke/end smoke technique, but my main disappointment in my briskets is the leathery bottoms; both the double-indirect, and foil-boat techniques should help that immensely.
And I'm just realizing I haven't done a brisket since I retired, 5+ years! Need to share with a couple neighbors, so I'm not stuck with so many leftovers (and I can afford brisket if I just forego eggs for breakfast and make oatmeal for awhile).

unoriginalusername · January 29

kl8ton said:

I watched the video.

The main thing I learned is that I would like to get an XL. I mean, being able to smoke a tray of something whether it's fat or something else at the same time you're smoking a brisket sounds awesome. You are spinning that fat brisket around and sliding it back in there like it's nothing. I don't think I could do that set up on my large very effectively.

The video is very well done. A lot of time went into that. Tons of editing and research and work. You have a lot of enthusiasm for what you do. I also noticed that all of your equipment is super clean and to keep that environment is a lot of work.

I may try this double indirect method at some point.
If I do, I will let you know how it goes. I'm not sure I can tell the difference with all the other variables that I encounter.

Let me know how it goes, i think you will love it

unoriginalusername · January 29

Botch said:

I watched it this afternoon today too.
I don't like too much of a smoke profile, so will probably not adopt the cold smoke/cook smoke/end smoke technique, but my main disappointment in my briskets is the leathery bottoms; both the double-indirect, and foil-boat techniques should help that immensely.
And I'm just realizing I haven't done a brisket since I retired, 5+ years! Need to share with a couple neighbors, so I'm not stuck with so many leftovers (and I can afford brisket if I just forego eggs for breakfast and make oatmeal for awhile).

100% both those will cure… its not as heavy as you think but i get not everyone has the same pallet for coffee, smoke, etc, and it would make sense to skip the cold smoke

Foghorn · January 29

@Botch, the method I describe above will probably get you where you want to go. It works very well for me.

kl8ton · April 4

Taking the country by storm!

Buckwoody Egger · April 4

lollolololoolool

superb!!

Canugghead · April 4

It's a Canadian invention, cease and desist, or pay 100% tariffs 😂

fishlessman · April 4

add a drip pan for triple indirect

lousubcap · April 4

Somebody thinks the concept has traction.

fishlessman · April 4

lousubcap said:

Somebody thinks the concept has traction.

The small stone on the spider down low changes the heat flow, never been sold on the ps.

Buckwoody Egger · April 5

fishlessman said:

lousubcap said:

Somebody thinks the concept has traction.

The small stone on the spider down low changes the heat flow, never been sold on the ps.

the air gap concept is very old. back in the 90s they were chiseling it under the logo on pizza stones to educate future generations. it was a picture of a stone on three egg feet on the ps. this can be proven with an ai generated picture. do it legs down up high for pizza or legs up down low for roasting dinosaur thighs.

things that sound dirty but aren’t?

New “double indirect” setup for the BGE makes brisket better

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