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A wee brisket
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Posts: 1,318
A few weeks ago our local costco had some brisket on sale so I thought - hmm... I haven't done one of those in a while.
I prepped it the night before, fired up the egg first thing in the AM and we had a late dinner. (225, some apple and hickory wood) I didn't see a fire ring, (I don't know why) but it had a nice smokey flavour.
It was yummy. What didn't get eaten that night, went into a nice stir fry the next day.
Michael
I prepped it the night before, fired up the egg first thing in the AM and we had a late dinner. (225, some apple and hickory wood) I didn't see a fire ring, (I don't know why) but it had a nice smokey flavour.
It was yummy. What didn't get eaten that night, went into a nice stir fry the next day.
Michael
Comments
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Looks good! What rub did you use? I've yet to try a brisket..
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I searched the BGE forum cook book for ideas and then created a dry rub which I applied first. I actually wrote it down this time...
3 tbs sugar in the raw
1 tsp paprika
1 tsp chilli powder
1 tsp cayenne
4 tsp minced onion
2 tsp onion powder
1 tsp cajun spice
1 tbs cumin
1/2 tbs kosher salt
3 tbl tunnel BBQ seasoning
After a few hours in the fridge, I poured a marinade over the the brisket and let the flavours party overnight. The marinade consisted of:
2 tbs balsamic vinegar
1/3 cup maple syrup
1/2 cup orange juice
1 tbs soya
2 tbs worchestershire
1 tbs frank's hot sauce
2 tbs minced garlic
I thought the brisket tasted really good - but I have tasted better.
The one thing I find is that a brisket requires a huge commitment of time.
For those that do it well, I think it's a labour of love.
I'm not sure if I'll ever be converted but it was fun to try.
Michael -
Very nice, Michael!!
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Thank you for the tips!~~
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Nice looking brisket!Did you have a pan on the platesetter? Have a good weekend, Randy
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Randy:
Yes I did have a baking pan on the plate setter. I filled it with some juices. I think apple and orange.
Michael
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