OpenTube

Upgrade Your Big Green Egg Brisket! "Double Indirect" BGE Smoked Brisket

Smoking Dad BBQ

92,221 views

I've made my BEST ever Kamado Briskets with my "double indirect" setup. Today I am smoking a brisket on the Big Green Egg to demonstrate how to adapt my double indirect setup for Big Green Egg Kamado's.

Guides to Help Make BETTER Barbecue 👉🏼 https://www.smokingdadbbq.com/shop
► NEW Big Green Egg Specific E-Book with vent settings, Better Smoke & Double Indirect On Sale
► Guides available for Big Green Egg, Primo and Kamado Joe Grills

Ceramic Grill Store Spider I used in this video (My BGE E-Book is being updated to include more options ) - https://jo.my/spider

----------------------------
Disclaimer on CGS
----------------------------
Ceramic Grill Store (CGS) recently released a product they suggest supports my double indirect cooking method. While it may resemble a concept I shared with CGS during preliminary conversations about a potential manufacturing collaboration for my design, the product they’ve released is not affiliated with me, nor do I sanction it and or their actions.

To be clear, I did NOT share my CFD study or finalized design specifications with CGS required to achieve the optimal double indirect performance benefits, and I was not involved in the development or release of their non sanctioned double indirect product.

I’m currently working with other partners to develop a product based on my data-supported design. Purchasing from CGS does not support me or the SDBBQ channel. I look forward to introducing an official version in the future.

Resources to Help Make BETTER Barbecue 👉🏼 https://www.smokingdadbbq.com/shop
► Vent settings, Better Kamado Smoke Guides & Double Indirect How To PDFs available for Big Green Egg, Primo and Kamado Joe Grills!
► FREE food temperature guide with Newsletter Signup
► Become a channel member - https://jo.my/memberperks

-------------------------------------
💰💰💰Gear Discounts 💰💰💰
-------------------------------------
*Affiliate links help support the channel when you use them and it allows me to keep bringing you content like this*

🥩 ChefsTemp (Use discount code “SDBBQ” to get 20% off any order site wide!)
S1 ProTemp Smart Gauge - https://jo.my/s1gauge
ProTemp 2 Plus Wireless Meat Thermometer- https://jo.my/protemp2plus
X10 Instant Thermometer - https://jo.my/x10

🔪 Dalstrong Knives, Cookware & Tools - https://t.jo.my/dalstrong
💰 No coupon needed! Just use this link for up to 10% off site-wide

🗑️ KickAsh Basket & Can - https://jo.my/kickashbasket
💰 Use discount code “SDBBQ” to get 5% off any order site wide!

🔥 GrillGun and Su-V Gun from GrillBlazer - https://t.jo.my/grillblazer
💰 No coupon needed! Just use this link for up to 10% off site-wide

🧂 Pepper Cannon (8-60 mesh 10x more per grind) - https://t.jo.my/pepper
💰 Use discount code “SDBBQ10” to get 10% off any order site wide!

🔥 NEW Solo Stove Steelfire Griddle & Fire Pits - https://jo.my/solostove

-------------------------------------
Free resources at www.smokingdadbbq.com
-------------------------------------
► Join my Free Quarterly News Letter with insider tips, giveaways etc.
► Food temperature quick reference guide (FREE with newsletter signup)
► Written Recipes / Rub Ratios / DIY Table plans etc.

Today’s video was produced with sponsorship support (including free product) from Big Green Egg - https://jo.my/biggreenegg

👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏

Chapters
00:00 - Double Indirect Now available for the Big Green Egg
00:41 - 3 Kamado Secrets Guaranteed To Make BETTER Barbecue
13:24 - Brisket prep, seasoning & smoking secrets
17:56 - Results & Taste Test

#biggreenegg #brisket #kamado
‪@BigGreenEggHQ‬

20 Comments

@vagrante13 1 year ago

I recently cooked a brisket using double indirect on my KJ Classic I and the brisket decimated all of my previous cooks. I cooked it fat side up and the double indirect method is a GAME CHANGER. Thanks bro!

@jenjabba6210 3 months ago (edited)

But you didn't explain double indirect. Nice video

@ryanlegue8672 3 weeks ago

Try it with conveggtor on fire ring (legs up), basket on top of conveggtor legs with 21 inch baking stone and of course the grill on top of the basket. Leaves a real nice gap between conveggtor and baking stone, between stone and grill (for drip pan) and also raises the whole grid about 3 inches into the dome 👌

Thanks for the great videos!

@stevescattaregia 1 year ago

The early graph showing the difference between convective and radiant heat is fantastic, as are the infrared images showing the heat source. Excellent when someone applies real science to their theory, and the science supports the double indirect method. Very well done and congrats. I don't cook on a ceramic grill, but I very much appreciate the work you put in and how thorough you are in providing instruction and validation. Congrats.

@spydermag_gaming 1 year ago

I have had a BGE for 15 years. The one thing that has helped cook better ribs, brisket and pork shoulder is having the BGE fan and thermometer. It is a set it and watch it through out the cook device. I place it on the grill grates where I am cooking. After seeing one of your videos you mad a few months back I about smoke and placing the meat higher in the dome, I had a friend weld me a smaller grill grate with longer legs about an inch higher in the dome. I had stronger smoke rings on my ribs and brisket. I also have the big plate setter inside.

@chickchanteuse1 1 year ago

Memphis in May! I love it!! I was in a band back in the '80's that always played the whole weekend for M in M. My first and only taste of bbq'd goat.

@VitalYFZ 1 year ago

Very cool techniques you've incorporated here. I have three eggs, big fan of them. I will try this method. Like your channel, subscribed. I need to go out to Bar-A and see what they've done with the place. I haven't been out there since they were just getting started. They were working out of a food truck and working on the restaurant the last time I was there.

@thelordofthetides 1 year ago (edited)

Just found your page and have enjoyed the wormhole I've gone down! I have yet to do the boat method but I've had good success going double indirect with a water tray between the stones. Wish a brisket would fit on the extender... That extra airflow/smoke between meat and drip tray is great.

@francisfallon 1 year ago

You mention keeping the egg vents open for the 2nd stage of hot smoke, adding wood to the hot burn on top. How hot/big should the fire get before heat soaking please? I worry about over shooting the mark when the brisket gets thrown on and ending up with out of control heat. Along the same lines for double indirect, how hot should the dome or ambient temp be in order to combust the wood chunks underneath the charcoal, without being too hot for the brisket? THANK YOU. So useful, your lessons!

@williamwilson2624 1 year ago

You've definitely got the brisket game down to a science. Great video, James!

@SilatShooter 1 year ago

Wow!! Such a wealth of insight and tips! The bottom of my briskets were always tough on my ceramic smoker. Will employ these steps, excited to give it go. Have been trying to avoid yet another bbq cooker.

@K-Dawg-m1j 1 year ago

Beautiful brisket! And what a well crafted process you have here. nice job! Do you think a similar set up could be applied to the Weber Summit Kamado? I just received one as an anniversary gift and can't wait to FIRE IT UP

@Cbbq 1 year ago

Looking forward to your video on the Weber Kamado, doing a brisket.

@talix66 1 year ago

Great video. I have a Vision kamado and experienced the same issue with my brisket getting a little stringy and hard on the bottom. I will try this technique on my next brisket.

@Halibat 1 year ago

Will have to try this method. I have had my BGE for about 20 years. Their headquarters is only about 5 miles from my house.

@ChristopheBeaune 1 year ago

Support from France 😊

@CoolJay77 1 year ago

Great presentation, James. Talking about being a coffee aficionado, I smell a coffee channell down in the horizon. LOL

@sergiotota9505 1 year ago

Great video, thanks James. It took me a while to fully unpack the setting but I think I got it. It's basically the CGS Spider (feet up) spacer, two half rounds sitting on it and then the CONVEGGTOR basket with another two half rounds sitting on it and finally the grill. I'm based in the UK and it gets tricky to by the spider. Any suggestions on how to implement the double indirect with more standard gears? Thanks!

@dmb3428 1 year ago

Ive been considering splurging on a BGE , been cooking on weber kettles-wsm- offset smokers for decades. I now only do a limited amount of smoking so I want one grill to do it all . Bark development would be a consideration, I get the impression wrapping a brisket or pork butt would not be necessary in a ceramic cooker.

@El_Sueno_ 5 months ago

Great video! I’m doing my first brisket this week and what temperature do you recommend for my extra large Big Green Egg for my brisket? Also what temperature do you wrap and do you use aluminum foil or butcher paper? Thanks for all the great videos you do! I know it takes a lot of work and I really appreciate it! Smoke on!