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the 6 hour brisket again

MaineggMainegg Posts: 7,787
edited 6:12PM in EggHead Forum
picked up another Brisket this week,6.6 lbs flat, to try again with FLPoolmans style of cooking :cheer: I wanted to see if it was a fluke :pinch:
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I seasoned it well with Canadian steak seasoning
IMAG0406-1.jpg
then onto the egg direct at 350 for 1.5 hours, flip and another 1.5 at 350 direct.. used the froggmatt again! love those things LOL
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then into a pot with love juice :whistle: for 3 hours. again tender juice and wonderful. this time I put in three good sized chunks of apple wood and I had a light pink smoke ring and nice light smoky flavor. this one was thicker and was wonderful again :)
Neil had another late night so the last pic was it on the egg keeping warm with Carnivore sweet sauce cut with a little honey brown beer.
and I was not really planning on posting about it so not very good pics.. cell phone again.. but this is a pretty simple cook for anyone that has not done a brisket and is a bit hesitant to give one a try. pick one up and just do it! good meal and tasty leftovers.

Comments

  • ron4fishron4fish Posts: 144
    That looks delicious!!!
  • LDDLDD Posts: 1,225
    nice!

    and this is spot on "...pick one up and just do it!"
    context is important :)
  • Egg JujuEgg Juju Posts: 658
    Brisket looks delicious... Even though that last pic was just keeping it warm it made my mouth water
    Large and Small BGE * www.quelfood.com
  • HoosierHoosier Posts: 107
    I missed the original posts with this style....do you mind linking to it or elaborating on the "juice"? What went into the DO with the brisket for those last 3 hours? Definitely something I'd like to try.

    thanks!
  • RascalRascal Posts: 3,512
    T too would like to hear the partiulars.
  • Austin  EggheadAustin Egghead Posts: 3,616
    Mainegg, Cooks looks mighty good. I might try that method this weekend.
    I am interested in purchasing the froggmat, but wondering how long do they last...should purchase more than 1 froggmatt for ea egg?
    Thanks
    Large, small and mini SW Austin
  • MaineggMainegg Posts: 7,787
    this one has been being used 2-3 time a week since I got it mid may. still just rinses off and a light scrub with a brush is all it needs to clean. not sure of the life time of then maybe someone else knows and will pipe up :)
  • MaineggMainegg Posts: 7,787
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1094933&catid=1#
    bottle of beer, fav spices, garlic, hot sauce. I think you can really wing it with this part. flavors that you like.
  • MaineggMainegg Posts: 7,787
    I hope FLPoolman chimes in as I got this from him.. not sure if he got it from someone or just came up with it pouring chlorine into a pool... Neil says that does weird things to you LOL he might have just dreamed it up or seen it in a vision. we are lucky to have him :P but anyways I am sure I missed steps as I tend to be more of a just wing it cook LOL
  • Grillin GuyGrillin Guy Posts: 302
    Julie, I noticed in your earlier post that you covered it 50% of the time while it was in the broth. Did you cover it this time as well?
  • Richard FlRichard Fl Posts: 8,118
    Nice looking cook. i also use Pat's method.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=633044&catid=1
    Did you get my mail the other day?
  • Richard FlRichard Fl Posts: 8,118
    The recipe is in my comment.
  • FlaPoolmanFlaPoolman Posts: 11,671
    Looks great Julie glad you like it. As for the liquids you can use whatever you like, my favorites are beer. brown sugar, hot sauce and garlic. Grillmandan started this I just modified it with the spices. It really is a easy cook but I guess thats what you would expect from me :laugh: :whistle:
  • MaineggMainegg Posts: 7,787
    so... short and sweet ..... :whistle: :blush: :kiss:
  • FlaPoolmanFlaPoolman Posts: 11,671
    Careful now, I'll see you in november :evil: and actually it's hot and sweet :woohoo: :kiss:
  • MaineggMainegg Posts: 7,787
    I did Richard, just have not had a chance to pull things out and look :)
  • eenie meenieeenie meenie Posts: 4,392
    Julie, the brisket looks great :) ......but don't share that with Pat. I can never give Pat the satisfaction of knowing that he is a great cook. :evil:
  • FlaPoolmanFlaPoolman Posts: 11,671
    And I thought we were friends :ohmy: I even ate your veggies at fest :( :laugh:
  • eenie meenieeenie meenie Posts: 4,392
    Pat, "What part did you get?" :lol: :lol: :woohoo: :woohoo:
  • FlaPoolmanFlaPoolman Posts: 11,671
    :laugh: :laugh: :laugh: :laugh: :laugh:
    Good one ;)
  • elzbthelzbth Posts: 2,075
    Great looking cook....making me very hungry! ;)
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