Championship brisket preparation...

ChicagoQ

Stumbled into this link tonight, thought it was a pretty detailed overview of preparing a good bbq brisket, might be helpful to egg'ers. I am in no way affiliated with this site...

[ul][li]championship brisket[/ul]

Nature Boy

ChicagoQ,
Interesting article! I was most entertained by this quote from the article...it is in a highlight box![p]"Wood is your best and worst friend. You know it's sort of like going out dancing with a beautiful person. Early in the evening it is fun, romantic and possibly hopeful. As the evening progresses and you stay too long at the party, tiredness sets in, you get cranky, accidently step on feet and get into an argument. Try not to stay too long at the party and let the smoke waft through the pit and not become a smokestack!"[p]Now that is deep.
Anybody translate?[p]Cheers onya.
Chris

BBQfan1

Nature Boy, I've read the same kind of thing before regarding wood and brisket. In a nutshell, if you're gonna hit it with woodsmoke, do it at the outset, and not too heavy, let the lump or bed of hardwood coals be the only flavouring agent for the bulk of the cook......
Qfan

JodyMo

ChicagoQ,
Excellent article! This really gives a beginning-to-end look at doing brisket right. I have yet to try one, but will definitely refer to this again when I am ready!
Thanks-
JodyMo

Spring Chicken

<p />ChicagoQ,
This was my first attempt at cooking a brisket (small one) on the Egg. I used the mustard coating and rub suggested in the article and kept the temperature low (about 225 degrees) with very little smoke. It turned out great. After reading the article I think I may do a large brisket this weekend. Thanks for the article.[p]Spring Chicken

ChicagoQ

Spring Chicken,
Thanks for the feedback, glad it proved to work well... Interesting how most of the techniques described are already done by many BGE'ers who post to this forum. I'm a relatively new egg owner and haven't tried a brisket yet but will soon...it's my personal holy grail of BBQ cause of all the miserable failures I had with it on my dry gas grill, and all the wonderful real Texas brisket I've enjoyed in the past...