Hot and Fast 3-1/2 HOUR Brisket on the Big Green Egg | FOGO Charcoal

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We all know how great low and slow brisket is. From the beautiful smoke ring to the tasty bark to the juicy slices, it's as close to BBQ perfection as it gets. But, what if we crank up the heat and cook it hot and fast? Can it still turn out as tasty, tender and juicy? That is what we set out to find out.
Instead of a 14 hour brisket, can an under 4 hour brisket possibly be any good? Well, watch the video and let us know what you think! We were pretty surprised at the results. If you're enjoying our content, Go ahead and subscribe to the channel and be sure to turn on notifications. We would love if you'd leave us a comment on the video or let us know some other ideas that you'd like to see us cover.
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Опубликовано:

27 сен 2024

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Комментарии : 74

@SmokingDadBBQ 3 года назад

Love it. Great job on the hot and fastb

@FOGOcharcoal 3 года назад

I was truly shocked at the results James, Have you ever done one like this?

@SmokingDadBBQ 3 года назад

@@FOGOcharcoal not that fast but I do find kamados love hot and fast for improved smoke rings

@frankrose7962 3 года назад

Going to try this.........looks perfect

@FOGOcharcoal 3 года назад

Yes! Give it a shot Frank, I'd love to hear your results.

@hkdeltasig 3 года назад

Hot and fast on a kamado grill is great. I usually try hot and fast (350-400) for about 2 hours then I bump it down to 225 for another 3.5 to 4 hours on my cast iron kamado grill.This works on prime or choice. I usually score the fat in a diamond pattern after trimming. Olive oil, fresh ground pepper and kosher salt give a bark that as crunchy as chicharonnes. FOGO extra large lump and pecan wood gives excellent smoke and flavor. Keep up the good work Captain Ron!

@FOGOcharcoal 3 года назад

Hey Bart, I think I really like that method a lot!! We always appreciate your support and comments!

@LynnieLynnmm 3 года назад

Love the energy on a hot n fast cook

@FOGOcharcoal 3 года назад

Yes ma'am, it was eggciting to say the least!

@Catchie101 2 года назад

Looks amazing Ron. I done the Hot and Fast, or Fast and Furious or what my wife now calls it the Fast and Glorious Brisket on the weekend. Set the EGG at 375 (Meater said 373) 2.5 hours later reached 165 then wrapped and after 2 more hours she hit the magic 203. Rested in cooler for 2 hours and WOW. Wife said it was the best brisket I ever done, but she is bias. Without your video I would not have thought about doing a now Fast and Glorious.

@FOGOcharcoal 2 года назад

Fast and glorious!!! I love that and I'm glad it allowed you to step out of your comfort zone!

@tomcargen7916 3 года назад

Another educational, mouth watering video to add to my collection Capt Ron! I’m now a FOGO fan… Thank you and Keep’em comin!

@FOGOcharcoal 3 года назад

That's so great, thanks Tom, we are so glad that you're enjoying them! (Southbound again...)😉

@meatthecookk.2227 3 года назад

My man, looks amazing Ron definitely enjoy a hot and fast brisket as I don’t have much patience 😂 and yours still had that jiggle!

@FOGOcharcoal 3 года назад

Hah, yes sir, I’m with you my man. I’m not known for my patience either!

@dustyhurst9045 3 года назад

Pro Tip: Don’t trash the fat, render it down for tallow. If you have pieces that have more of the brisket, grind them for burgers.

@FOGOcharcoal 3 года назад

You are 100% correct Dusty, that's a great tip. Your little assistant told you that, right? lol

@ferniec6004 3 года назад

Loved the intro Ron 😂🤣!! Brisket looks damn juicy and tender.

@FOGOcharcoal 3 года назад

LOL, thank you Fernie. Thankfully my girl has a great sense of humor! We were all amazed at the results.

@ferniec6004 3 года назад

@@FOGOcharcoal I can definitely tell she does, which is awesome. For sure not the results I was expecting. What’s your favorite thing to make with the leftovers?

@ferniec6004 3 года назад

That can even be an idea for a future upload...

@FOGOcharcoal 3 года назад

@@ferniec6004 I am a HUGE fan of brisket nachos. I also like to wrap some brisket in wonton wrappers with pimento cheese and grill them. So tasty! Maybe a new video!

@FOGOcharcoal 3 года назад

@@ferniec6004 Yes, great idea!

@AntsBBQCookout 3 года назад

I love the smell of the fat soaked butcher paper right before unwrapping 🤤 Great hot and fast brisket! Looked so good 😋

@FOGOcharcoal 3 года назад

Hah!!! You know, I can totally relate to what you’re talking about!

@CptnRon302 3 года назад

I was shocked at the results. Honestly shocked! 😳

@FOGOcharcoal 3 года назад

We can definitely understand that!

@Keith80027 Год назад

Interesting and surprising too. I think when I get back to my GE, I try hot and fast at 300 to 325 degrees and see what happens. I also be using Smoking Dad BBQ double indirect setup with a pizza stone and a cast iron defector with a ham and ribs that worked really good to not dry out the bottom of the meat.

@FOGOcharcoal Год назад

That will work great. James is a great resource for kamado style cooking for sure.

@poger67 3 года назад

What temp to did you have the BGE before wrapping? Same temp after wrapping to finish?

@FOGOcharcoal 3 года назад

Yes sir, 400° from start to finish. I am still amazed.

@BigGreenEggFoodie 3 года назад

Someday I’ll cook a brisket and maybe I’ll do it hot and fast,. Nice cameo by Lynn. 😂

@FOGOcharcoal 3 года назад

She always manages to sneak in there somewhere.

@EdHourigan 3 года назад

The butcher paper trick was nice. I'm 'stealing' that idea. Did you spritz with water or juice before wrapping?

@FOGOcharcoal 3 года назад

It really works great, it actually helps to fold it over a few more times than what I showed. I can't stand fighting a smaller piece of paper! We went with a no spritz approach on this. Heck, there was almost no time! lol

@adammccray3813 3 года назад

Did you let it cool down before putting it in the cooler

@FOGOcharcoal 3 года назад

No no, right in the cooler, right off the grate.

@adammccray3813 3 года назад

@@FOGOcharcoal im going to do one for memorial day im going 350 on my assassin so excited i only use your charcoal

@mysemicharredlife 3 года назад

Well, hey!! It was up to temp, that’s kind of what matters anyway, right?? I’m doing this!!! Prime and marbling, on it!! 🙌😁🔥🔥🔥

@FOGOcharcoal 3 года назад

Oh, nice! I know I'll be waiting to see it when you do! Let me know if you have any questions.

@hkdeltasig 3 года назад

Did the one downvote come from a manufacturer of small charcoal?

@FOGOcharcoal 3 года назад

Haha, “you can please some of the people some of the time.........”

@cannonsbbq 3 года назад

That looks money. Maybe put it in a pan instead of butcher paper so it wouldn’t burn again? I need a slice or 10. 👊🏻👊🏻👊🏻

@FOGOcharcoal 3 года назад

That is a seriously great idea TJ, we may try that in another video.

@colesappington4198 3 года назад

Shocked by how quick it cooked and the end result. I was thinking at 400 degrees it would be dry. I’m pleasantly wrong

@FOGOcharcoal 3 года назад

I wasn't kidding when said that I fully expected to pull a brick out of the Egg. I was honestly very surprised.

@lobosdenbbqco.3918 3 года назад

I run my briskets in comp @350 4 hrs. All the time. This is a perfect method to smoke a brisket. Lots of people still do a low and slow but the way to roll IMO is hot and fast. Turned out like money for sure my friend!!!

@FOGOcharcoal 3 года назад

I'll tell you what, I was truly shocked at how this turned out. If you're doing it too, then I know I'm doing something right!

@rmagala 3 года назад

Heck yeah fat side down on kamado. I've even gotten tough meat on the bottom that way too. But not as bad. Been debating a mid cook flip before the wrap

@FOGOcharcoal 3 года назад

I think it's a great idea and I've done it, it works great!

@TheSillyKitchenwithSylvia 3 года назад

Golly that's a lot of meat!

@FOGOcharcoal 3 года назад

I'm a pretty big guy!

@cyrilbrockmeier655 3 года назад

Man, I'm gonna have to try this. Sunday dinner!!! Nice Job Capt Ron!

@FOGOcharcoal 3 года назад

Thank you Cyril, much appreciated. Please let me know your results, I'm still not sure I believe our own results! 😂

@bradleystuart8608 Год назад

So I decided to go with a fast cook today. Quick RU-vid search and it’s my brother from another mother Ron! Thanks!!!!

@FOGOcharcoal Год назад

My man! What’s up Brad!!! Hope to see you soon bud.

@travisgriffith10 3 года назад

Man that turned out great, nicely done!!

@FOGOcharcoal 3 года назад

Hey Travis, thanks so much. Honestly, I am still amazed at the results. I may have to do it again just to make sure it's not a fluke!

@mobilmag864 3 года назад

Wow that is amazing. I think that a great part of success is the quality of the meat. I would love to try that Prime brisket. Unfortunately I have access only to something like a "below-Select" brisket :D

@FOGOcharcoal 3 года назад

Yes, I'd have to agree with you. It's tough when they're not accessible. This was actually from Costco.

@mobilmag864 3 года назад

@@FOGOcharcoal Im in Europe, there is no Costco here. Also brisket is not a typical cut here, you have to pre-order it at butchers shop for at least a week ahead. I have a bone-in brisket ordered for the next week and we will see if it was a waste of my money, time and wood or not - Czech beef really sucks.

@FOGOcharcoal 3 года назад

@@mobilmag864 Ahhh yes, that is definitely a different story. I didn’t realize you’re in Europe.

@mrsninja3783 3 года назад

Yum Yum! 👊🏻

@FOGOcharcoal 3 года назад

Yes ma'am, thank you! I hope you liked it....

@victorgarcia9357 3 года назад

Loved the video HNF baby!! F🔥G🔥 let’s gooooo!!!

@FOGOcharcoal 3 года назад

Hey Victor!!! It is ONNN my friend!!

@ryanmtown 3 года назад

Its all about the preplan! Good to know though. I wonder if 325 would be a happy medium as not to get that burnt part on the bottom?

@FOGOcharcoal 3 года назад

That could definitely be a help for that part, for sure!

@bcw615 3 года назад

Turned out great! Nice job Captain Ron!

@FOGOcharcoal 3 года назад

Hey Brian, thanks my man. I've been following your Instagram, you're really crushing it!

@bcw615 3 года назад

@@FOGOcharcoal Thank you! 🙌

@jasons5726 3 года назад

The paper was stuck because of the way you wrapped it. You had a single layer of paper on the bottom and eight layers (after it was folded over several times side to side and then end over end).

@FOGOcharcoal 3 года назад

I cannot lie Jason, I've never been the best at wrapping these things. I seem to do it differently every time. That really is a great point that you brought up and I'm gong to keep it in mind when doing the next one, thank you.