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A wee brisket

RGBHVRGBHV Posts: 1,317
edited 3:47PM in EggHead Forum
A few weeks ago our local costco had some brisket on sale so I thought - hmm... I haven't done one of those in a while.

I prepped it the night before, fired up the egg first thing in the AM and we had a late dinner. (225, some apple and hickory wood) I didn't see a fire ring, (I don't know why) but it had a nice smokey flavour.


It was yummy. What didn't get eaten that night, went into a nice stir fry the next day.



  • RascalRascal Posts: 3,566
    Looks good! What rub did you use? I've yet to try a brisket..
  • RGBHVRGBHV Posts: 1,317
    I searched the BGE forum cook book for ideas and then created a dry rub which I applied first. I actually wrote it down this time...

    3 tbs sugar in the raw
    1 tsp paprika
    1 tsp chilli powder
    1 tsp cayenne
    4 tsp minced onion
    2 tsp onion powder
    1 tsp cajun spice
    1 tbs cumin
    1/2 tbs kosher salt
    3 tbl tunnel BBQ seasoning

    After a few hours in the fridge, I poured a marinade over the the brisket and let the flavours party overnight. The marinade consisted of:

    2 tbs balsamic vinegar
    1/3 cup maple syrup
    1/2 cup orange juice
    1 tbs soya
    2 tbs worchestershire
    1 tbs frank's hot sauce
    2 tbs minced garlic

    I thought the brisket tasted really good - but I have tasted better.

    The one thing I find is that a brisket requires a huge commitment of time.

    For those that do it well, I think it's a labour of love.

    I'm not sure if I'll ever be converted but it was fun to try.

  • fire eggerfire egger Posts: 1,124
    Very nice, Michael!!
  • RascalRascal Posts: 3,566
    Thank you for the tips!~~
  • beesbees Posts: 335
    Nice looking brisket!Did you have a pan on the platesetter? Have a good weekend, Randy
  • RGBHVRGBHV Posts: 1,317

    Yes I did have a baking pan on the plate setter. I filled it with some juices. I think apple and orange.

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