I have been waiting 6 years for an official video. Thank you

Great video for a first timer!

Great video!  Just keep in mind to look up your boiling points at higher altitudes and don’t go too far over these.  I’ve been learning the hard way to smoke meat at 9300 feet altitude which you never get over 200 unless you want a brick of charcoal to throw in the trash when you’re done lol

You nailed this one man

Great video. I have Brand X Kamado and this video is still very useful.

Love it! Definitely one of the better bge brisket videos I have seen. Keep up the good work.

Good info. 👍👍

I had a bunch of friends over to brew beer on the the Blichmann 3 tier system...
I have an XL Big Green Egg that was left at my house by a friend, so I decided to use it...  I'm not a big BBQer, and it's a lot of work to get the XL Big Green Egg going to cook 2 burgers, I hardly ever use it...

I bought a 9.5 lb brisket at BJ's Wholesale Club, trimmed off a bunch of fat around 9 PM, I used Guy Fieri Chili Lime sauce instead of Mustard (because I had it in the fridge), Montreal Steak Seasoning on top of that, I let it sink in for 2 hours, I flipped it over and put more Guy Fieri Chilil Lime sauce on the other side with Chili Powder, put it on the Egg at 1:30 AM and it was at 160 in about 3 hours...
I took it off, poured on the melted fat juice, wrapped it and put it back on...
I checked it and saw the temperature of the egg was 250, and I started to freak because I thought it was supposed to be at 150 (it was 5:30, I'd been up 24 hours), so I shut everything down on the egg thinking I cooked it at too high of a temp...  I let it sit on the egg, waiting for the temp to increase to 203 (even though my Egg was at 180 and dropping), then I figured I'd put it on a sheet pan and finish it in the oven...  I told my wife I think I screwed up when she woke up, and she pointed out that 150 is below 203...  I was tired...

I pulled it out of the oven around 10 AM when it hit 203 and put it in a cooler.  We at around 2 PM, and everyone said it was awesome, juicy, tender...

Thanks for the video, it worked out awesome...  I'd highly recommend following these instructions to cook a Brisket on an Egg...

It was perfect weather to cook a brisket in Tampa, FL.  I was cold when I went outside to check on the brisket, and I'm originally from Maine...

Since when was leaving the top belt open a thing

Try replacing butcher paper for the foil boat with switching to fat side up for the stall phase. Keeps the lean from drying out and adds additional bark on the fat side. Thanks for video!

Why did you switch briskets in the video. The final brisket looks like it came from an offset. You can see the diagonal pattern left by the grates at 7:30 into the video.

That bark was way darker after the wrap than when it was wrapped. Looks like it was thrown into an offset smoker.

Do you wrap right at 160 or do you let it set there for awhile? I swear my brisket only takes 6 hours total even at 225.

Cmon now

You don't want to add the meat when there is that much smoke billowing as it can add a bitter note....let the smoke die down first.

There is no way that brisket at the end was the same brisket as the one you put in all that white dirty smoke in the beginning.

Looks like you put a new convector (pie plate setter) on the grill.  Do you wrap the convector in foil to keep it looking new?

Is it the same brisket before and after wrapping?

Total cook time?

I tried this.  Results not great.  I loaded the lump coal and lit like the video suggests.  Egg got way too hot right off the bat, couldn't seem to get it back down below about 250, and that took a while to accomplish.  Smoked it, wrapped it, replaced on the egg, then rested in cooler for hours.  Came out tough as old shoe leather.  I'm guessing it was all about keeping that temperature under control, but even with dampers close, my BGE goes into high temps.  The only thing I've had success with is to only use a few coals, but as the video says, that means you have to open it and refeed the coals, and you don't want to do that.  I'd like to have a better result next time.  I feel like I followed this video step for step.