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Brisket ala FlaPoolMan

Richard FlRichard Fl Posts: 7,878
edited 1:10AM in EggHead Forum
Beef, Brisket, First Communion, Ala FlaPoolMan, Richard Fl

This recipe was given to FlaPoolMan, Pat, by his BGE salesman at Pinch-A-Penny here in Melbourne, Fl. I was recently asked by a friend to cook some BGE food for his daughter's First Communion, next Sunday. So I borrowed Pat's recipe after having enjoyed it several times over the last few years. Pat's recipe, my pictures.Thanks Pat!!


BRISKETLILLYPADS.jpg


INGREDIENTS:
1 Whole Brisket
Mix
1 12 Ozs Beer
12 oz Water
1/2 cup Brown sugar
10 Shakes Worcestershire Sauce
4 Cloves Garlic, Minced
1 Tbs Cayenne pepper
5 Shakes Tabasco, to taste
2 Tsp Onion powder,
2 Tsp Dry mustard.
S&P to taste
Heat and Serve:
2 Pkgs Au Jus, Mix as per package instructions.
TEMPERATURE, Internal:
42°F Just out of refrigerator
104°F 1:00 Hrs, 300°, Dome, Direct, Turned after hour
167°F 2:00 Hrs, 275°F Dome
Placed in pans and added liquid, set up indirect
161°F 3:08 Hrs. 300°F Dome
167°F 3:52 Hrs 300°F Dome
180°F 4:42 Hrs 300°F Dome
190°F 5:12 Hrs 300°F Dome
198°F 5:38 Hrs 300°F Dome
202°F 5:57 Hrs 300°F Dome




Procedure:
1 I did Pat's recipe, just doubled everything with a total of 20 Lbs brisket after trimming off the excess fat.
2 Rub the night before with your favorite steak rub, Pat used Montreal Steak Seasoning. (I rubbed with Montreal seasoning and Worcheshire flavored black pepper and placed in the refrigerator over night. Two whole briskets with fat trimmed then cut in half (to fit in steamer trays later---8 X 10 which are 1/2 commercial tray size).



MARINATED1.jpg


3 Place both pieces on the egg at 250-275 direct for 1 1/2 hrs each side. ( I did mine at 275°F-300°F for an hour on each side. Had the heavy pieces for the 2 on the bottom and the flats on the top grid).

COOKED1HOUR275F.jpg



4 Remove brisket pieces and put in steamer trays, 8 X 10 inches, dividing the liquid. mix and cover tightly with foil. Return to egg at 250 indirect (they can be stacked on top of each other) and leave for 4 to 5 hours. ( Due to the mass of the meat, 20#, got dome to 300°F and pulled mine after 4 hours in covered pans when internal reached 202°F).

The original HDAF Mushroom!



TENTED.jpg


5 Done:

DONE.jpg


6 Ready to serve:


READYTOSERVE.jpg

7 If precooking for the next day wait until you are ready to reheat to add the au jus.
8 Not the conventional way to make a brisket but it is really easy and the taste is great.!


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2009/04/26
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Comments

  • vidalia1vidalia1 Posts: 7,091
    Looks delicious Richard...now don't drop it in the lake while taking pictures... :lol:
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    Very nice looking cook. Thanks for sharing.

    Kent
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  • Smokin' TSmokin' T Posts: 259
    Very nice looking cook Richard, thanks for sharing.

    Tom
    Dunedin,Fl.
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  • BENTEBENTE Posts: 8,337
    great looking stuff!!!

    one day i need to try it "poolman style" :laugh: ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • FlaPoolmanFlaPoolman Posts: 11,670
    Glad it worked out for you Richard. What about the ribs or did you do the crown pork roast?
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  • Richard FlRichard Fl Posts: 7,878
    Crown will be picked up at Ken's Meats this coming Saturday and cooked Sunday.
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