The Big Brisket Challenge on the MiniMax

In the vast world of BBQ, size often dictates what can be achieved. But what happens when you take one of the largest cuts of beef—a full brisket—and attempt to smoke it on one of the smallest kamado-style grills, the Big Green Egg MiniMax? If you're Captain Ron, you don't shy away from the challenge. You dive in headfirst, armed with confidence, curiosity, and a dash of BBQ magic.

As the sun rose and the smoke started to billow, the stage was set for a culinary feat that would push the limits of both man and machine. The MiniMax, known for its portability and versatility, was about to face its greatest test. The brisket, a hunk of meat known for its stubbornness and need for low and slow cooking, wasn't going to make things easy. 

There’s something almost poetic about watching that massive brisket nestled atop the MiniMax, defying the odds. Captain Ron, with a steady hand and a seasoned approach, managed to turn what seemed impossible into a mouthwatering reality. It wasn’t just about smoking a brisket—it was about proving that with the right technique and a bit of BBQ wizardry, size truly doesn’t matter.

Throughout the process, there was a sense of wonder and excitement in the air. Could the MiniMax maintain the low, consistent heat needed to break down the brisket’s tough fibers? Would the meat get that perfect bark, that sought-after smoke ring? With each hour that passed, the aroma intensified, a signal that Captain Ron was onto something special.

And then, after hours of careful monitoring, patience, and a bit of BBQ intuition, it was done. The brisket emerged from the MiniMax, not just cooked, but transformed into a tender, juicy masterpiece. The bark was perfect, the smoke ring sublime, and the flavor? Pure Captain Ron.

This wasn’t just a cook—it was a statement. A declaration that with the right mindset and a passion for the craft, you can take on any challenge the BBQ world throws at you. Captain Ron showed that the MiniMax, despite its size, is more than capable of handling a full brisket. And in doing so, he’s inspired a whole new wave of BBQ enthusiasts to think outside the box—or in this case, outside the grill.

So, whether you’re working with a massive smoker or a compact grill, remember this: it’s not the size of the grill that matters, but the size of your ambition. And Captain Ron? He’s got ambition in spades.  We hope you will click the link, watch the video and enjoy yourself.  Remember to Like, Comment and most of all, SUBSCRIBE to our YouTube channel and join the FOGO Family!  Tag us in your social media posts, both FOGO Charcoal and Captain Ron.  Always get out and grill and we look forward to seeing you again the next time on THE FOGO LIFE!!!!  Captain Ron……..OUT!!!!

Directions:

1. Fill your Grill with FOGO Premium Charcoal and prepare for indirect cooking at 250-275°. Place 2 FOGO Starters in the center of your charcoal and light them up with the Grill Torch.  Allow to heat before adding the smoking blocks.  Add 3 smoking chunks about 10 minutes prior to placing the brisket on the grill.
2. Place that brisket on the cutting board of the BBQ Prep tub. Use the boning/filet knife to trim the fat on the brisket.  Trim The fat cap on the underside to ¼.”  On the top, trim all of the silver skin and excess loose fat. 
3. Place the brisket on the grate. Place it so the point (fatter)end is right at the edge of the conveggtor plate.  Scrunch up the brisket as much as possible and mark the flat where it sits over the conveggtor.
4. Use the same knife to trim the flat end in a semi-circular shape to fit on the grill and so it does not overhang where the conveggtor ends. This part of the grill around the edge is where the heat comes up from the charcoal.  If any meat hangs over, it will dry out and burn.
5. Now remove the brisket from the grill and give it a coat with binder. My personal favorite is The W Sauce.  After coating it THINLY with binder, generously coat the entire piece of meat with the Lanes 50/50 S&P Seasoning.  Top, bottom and all sides should be completely coated.
6. Place the Meater+ thermometer into the thickest part of the brisket flat and put the brisket on the grate, fat side down. Double check to make sure it’s not overhanging and close the dome.  Set the Meater for 165°.
7. Once it hits 165°, (ours took 5 hours) check to make sure that you are happy with the bark that has formed. It should be fairly black at this point.  If not, you can leave it on unwrapped until you’re happy with it or spread out a piece of pink butchers paper and place the brisket fat side up.  Wrap the brisket in the paper and place it back on the grate, fat cap down again.  Reset the Meater+ to 200°.
8. Once the brisket has reached the desired temperature, use a skewer or thermometer probe to pierce the meat. When it is done cooking, the probe should slide in with no resistance.  Put on the cotton gloves under the Nitrile Gloves.   Remove the brisket, place it in an aluminum ½ pan and place it in a cooler or Cambro container to rest for a minimum of one hour.
9. After it has rested, remove the paper, use your slicer knife and slice the brisket into pencil thin slices. ALWAYS make sure to slice across the grain.  The grain in the point end and the flat end are different so slice accordingly.
10. Congrats, you have just cooked one of the largest cuts of meat on one of the smallest smokers!