The MiniMax is a machine! I'm so glad I bought mine. I'm intrigued about that cambro which fits half trays. All my coolers smell like pork butt. 😂 I may need to look at a dedicated BBQ cooler. You are a champ cooking in that heat - you need more frequent trips #ToTheRefrigerator!! Another great video, Captain!
Thanks Ron for cooking a brisket on my birthday. The City of Louisville banned me from using my Green Egg to cook a pork butt on my birthday and I still can't use my Green Egg the 1st of Sept because of the City Ban. Glad to see Katlin again, she should hang out more with you too. I have rested a brisket and pork butts 18 hours in a meat warmer at 150 degrees so I can cook the day before and know that dinner can be served on time.
Just cleaning up from tonight’s supper (yes, country gal from Ohio here) ANYWAY I have been reluctant to do an entire brisket for just my hubs and me, as family is so busy getting everyone together is rough. Plus I’m not super confident about that big piece of expensive meat, so when I saw this video, and our local grocer had the full cut on big-time sale I thought “I’m in”. I bought the Lane’s salt pepper blend (YUM) and I am so happy with this, my husband said it was the best he’d ever had. We like to go to a local place for their delicious brisket, but I think this was actually better! I used the smaller cut as you showed, but on my Large BGE, rounding out the meal with taters from my garden, the last of my Mr. Stripey tomatoes, and the last local peaches - but I thank you so much!! I’ve been watching you since I first got my Large about 5 years ago. You always have the best instructions, are easy to follow, and were the highlight of the presentations to the Columbus Eggfest!! Have been thinking I want to buy a Mini-Max, but wasn’t sure - this convinced me! Thanks again so very much!!!
Wow! My heart is so full after reading this, thank you for the kind words. I am so glad you got the nerve to give it a shot! Hey, I have plans to give a demo cook at Hartsville Hardware this coming weekend at their huge GRILLFEST event. Come on out!
This is probably not something that I would do as I have the XL as well as a Mini but it looks delicious. Also, every time I watch you trim a brisket I learn something and I think that you get better and better at it. So many great tips in this video. Question, couldn't you set the piece that you trimmed off on top of the brisket or am I overthinking it as usual?? 😂
You really could, but as was mentioned, you would be sacrificing the bark and it is an essential part of the flavor of the smoked brisket. There are plenty of other uses for that good stuff.
Awesome video…mini max is my next want/need. I have a lge and xl already and the mm would complete my collection. I’ve used every charcoal on the market…royal oak has a factory right here in my hometown and I don’t use it. FOGO is the only brand i will use. Grill on!
I love my MiniMax and have yet to do a brisket but that's on my list. I love the idea of using W sauce for the binder and then just salt and pepper. I think the taste of the meat comes through so much better. Great video!
Another awesome video, I would like to try one on my mini max. Did you have to add charcoal during the cook? How long was the overall cook? I love using the Bourbon wood also, it adds amazing flavor. Thanks for sharing this experience!!!
Nice one Cap Ron! I saw the timing/temp of wrapping, but did you say how long was the whole cook? I know you said you push the temp to 207. Curious about your time.
Just to notice the vents setup for this cook. If I want my brisket to catch more smoke, I should go with bottom vent fully opened and top vent opened slightly, right?
Captain Ron you b@$*#&d!! For 15 years I've been using charcoal that costs almost half the price of FOGO, but your videos finally broke me down. Home Depot had FOGO on sale with free shipping for Labor Day, so I ordered two bags. It'll be a couple of weeks before I use up my old lump, but after that I'll get see if FOGO lives up to the hype and hooplah. I'm looking forward to trying it. Another great video sir. Thanks for all the great content, and for braving the heat and humidity in your neck of the woods.
I have tried many different lump Charcoals and I can definitely tell you there is a big difference. Fogo burns longer and it has a great tasting flavor. My favorite is the fogo eucalyptus lump Charcoal and the black bag. Amazon has a good deal on it as well.. 👍
@@FOGOcharcoal I just made this in my minimax and it was in-flippin-credible! Holy bologna my family loved it and this was my VERY first brisket!! Thank you Cap for sharing this video! Love the rubs you recommend… everything I bought that you mentioned did not disappoint
