Help! first beef brisket sort of

guavawood

My wife, bless her heart, went and bought me a brisket because she knows I want to do that next and they were on sale. She came home with a 3 lb. labeled "bone in beef brisket stew".
It was also sliced in thirds.
Now what do I do? I'm armed with an assortment of Dizzy rubs, crushed garlic, mustard, etc. Anyone got ideas on how to prepare this in the egg, how long to cook, temps, drip pan? [p]Aloha![p]Greg

YB

guava wood,
You need to make a pot of beef stew with that meat Greg.
Larry

guavawood

YB,[p]Seriously? I can't just tie 'em back together with some stuff in if and slow smoke it? How about if I say pretty please? I don't want beef stew.[p]Greg

Bobby-Q

guava wood,
Would you prefer Brunswick stew?[p]lol

Squeeze

Bobby-Q,
Now that is some good stuff....if only Dos Heuveos would give up his recipe.....

guavawood

Bobby-Q, If I have to do a stew can I at least cook the meat on the Egg? Is this a hopeless cause? Is there no other way?[p]Thanks,[p]Greg

thirdeye

guava wood,[p]If it was marked "bone-in brisket" you must have the trim off section of the brisket we all know and love. The bone is most likely the sternum bone. [p]If you are not into stew, why not trim the pieces of hard fat, if needed, and cook for either pit beef (Both ClayQ & Old Dave have techniques out there using chuck, maybe you could modify for this),or barbecue and use for chopped brisket for sandwiches. [p]Barbecue has it's roots in using the throw-away cuts and turning them into something wonderful.[p]~thirdeye~

Bobby-Q

guava wood,
You could try and tie it up and slow cook it. I'd coat it in Cow lick and turbinado sugar and tie it all up and give it a go at 225°. Start checking tenderness at around 180°.[p]Worst case there is you have some smoked stew meat that would be pretty dang good mixed with some chicken and PP in a brunswick stew.[p]Good luck and Aloha

guavawood

Bobby-Q,[p]
Thanks! I might give it a try and will let you know.[p]Thanks and Aloha right back![p]Greg

RhumAndJerk

Greg,
Just cook the whole stew on the Egg. Get yourself a cast Iron Dutch oven and do not pre-cook the meat. Leave the lid off of the Dutch Oven and you will have all the smokey flavor that you need.[p]Hopes this helps,
RhumAndJerk