This morning at 8:oo I put a brisket on that had marinated since Saturday afternoon. This is the third brisket to see Ms. Piggy, hopefully Kermit will join the family soon. I wanted to try a low and slow without the daisy wheel, so I had what I thought was a stable temperature of 250* so I left, upon returning Ms. Piggy was churning away at 425*, this was at 11:15, popped the lid and the brisket really looked great, the marinade had carmalized and it was a beautiful, deep, smokey reddish color. I did my best to bring the temp down by adding a busted pizza stone and filling the drip pan with water, I got it down to about 325* and falling and just said the heck with it and let it "dwell" until about 1:30, this was a trimmed and smaller brisket about 5.5 pounds, the end did get a little dry, just a bit of it, I just pulled it off and ate it right away, the rest of the brisket was really, really good, probably the best one I have made, just goes to show how user friendly brisket and the egg are are. I could not believe the brisket was still moist and tender, I think after years of being a pulled pork fan that I would have to admit after a couple of briskets on the egg that if given the choice I would go for the brisket first, p.p. would be up there too, but man is a good brisket hard to beat.
and, Sprinter if you are out there, made the trip to your neck of the woods sat. morning for some lump charcoal, bought five bags and am very happy with it, thanks for the lead, and let us know about Eggfest Midwest, somewhere over by you on the lake would be a great spot!!!
~~~~~~~Beef eaters unite, Brisket rules!!!~~~~~~~~