Thatshould pop a few periscopes..eh'JJ??
Well..the story is this one is treading on turf not yet explored..maybe!!
Got a rather nice point of brisket about 6 lbs, with a very thin fat cap. Nearly nothing, so took some of my own advice and prepared it a bit different.
(a) marinated for 24 hours in Dales Marinate, made in that great state of Alabama in Birmingham. Great stuff.
(1) using a sharp small knife, I thinly sliced a large elephant clove (Frieda's) and inserted portions of them into flat pockets made under the fat cap layer. Insert the knife flatways and make a pocket, not down into the meats. Made about 20 or 30 of em across the top.[p](2) Once the garlic was inserted, I sliced up a shallot, and layered the top if the brisket with slices.[p](3) Next, using a Frenches large mustard container, I deco'ed the top with mustard and using my fingers, smoothed it into a layer over the exposed meats, shallots and inserted garlic..(Man this is smelling great) Just the top part of the brisket, bottom is just marinate.[p](4) To supplement the lack of fat cap, I layed about 5 strips of bacon across the brisket on top of the mustard and other stuff lengthways, and then cut several in half and layed crossways.[p](5) Topping that off with a dusting of Famous Daves Rib Rub, and into the "EGG".[p](6) The egg was nearly full of leftover charcoal from a previous cook and I simply restarted it with a small chunk of firelog in the center, and covered the "core" fire with a few chunks of used charcoal, and tossed on a used large chunk of left over hickory.
The egg was chortling along at 150 degrees when I very carefully and the tender care (takes care of you tosser's and thrower's out there) place my brisket in over a firebrick and drip pan set up. Let it slowly (20 -30 minutes) build up heat and smoke to 250F degrees..and tightend up the vents.[p]Thats it so far...will I bomb out? Duck the depth charges..hope it works..Dang it smells like a winner.
Sooooooooooo Goooooood..I hope.