Brisket and the Saints

LoneStarEgg

Both Winners.......... I didn't get any pictures of the brisket once cut, because it didn't last long enough. This was really tender and juicy.





Thanks for looking.

Mickey

Sure looks good
What did you do to get it looking like that?

Leggo My Eggo

Looks great. So far I'm 0 for 2 on brisket. Share some details on your prep, I have another one to do soon. Maybe 3 times a charm?

LoneStarEgg

This one was 6.25 pounds. I scored the fat side through to the meat. I covered it in mustard and then coated it with a rub that I make. Will put the recipe at the end. I put it on the Egg to smoke, Fat side up, with a raised grate, plate setter legs up, indirect at 275 dome temp for 2 hours. I melt 1 stick of butter in a sauce pan with 2 cans of Dr. Pepper and 3/4 cup of honey, heat til the butter melts. Then I put the brisket in a large disposable aluminum pan fat side up and pour the mix in the bottom. Back on the egg at 275 for 5 hours. (Cook time all depends on the brisket size)

LoneStarEgg Rub

1 Cup Brown Sugar
1 TBS Coarse Black Pepper
1 TBS Paprika
2 TBS Granulated Garlic
1 TBS Onion Powder
1 TBS Kosher Salt
2 Tsp Montreal Steak Seasoning
2 TBS Peach Gelatin (Jell-O)


Measure all ingredients into a gallon zip lock bag, seal trapping some air inside and shake to mix.

My wife doesn’t like it spicy, but for a little more Zip, Add:
1 TBS Cayenne Pepper
1 TBS Chili Powder

Carolina Q

That sounds (and looks) awesome! What was the temp when you pulled it? I have a 10 lb packer in my freezer, but haven't had the nerve to try it yet. Every small one I've tried (only two as I recall) have been awful.

LoneStarEgg

The meat was 175 when I took it off, but I don't monitor the temp of the meat through the entire cook. I monitor the dome temp to keep it at 275, which the egg does real well on its own once it stabilizes. I have only had the egg for 3 weeks. I used to cook on an ECB water smoker (El Cheapo Brinkmann)so I had to always be watching the temp.