1 Untrimmed Beef Brisket
8 Clove Garlic
1 Sweet Yellow Onion
Your favorite dry rub (I use John Henry's East Texas Brisket Rub)
InstructionsWash brisket and pat dry.
Sprinkle liberally with dry rub
With a food processor, blend onion and garlic into a paste
Smear garlic and onion mix on meat
Put brisket in a plastic sealing bag and place in the refrigerator overnight
Next morning, take brisket out of the refrigerator. Remove garlic and onion mix. Goal is to get meat close to room temperature before you place it on the Egg. So place brisket back in the bag, and soak it in warm water in the sink while you get the fire ready.
Just before you get ready to put the brisket on the Egg, apply dry rub again.Get the fire started
Place three or four fist-size chucks of hickory or mesquite in the fire
Place the grill on the Egg(I like using indirect heat but do not have a plate-setter. So I use a pizza stone, a round drip pan and a grill extender instead)
Place the pizza stone on the grill
Place a drip pan on top of pizza stone
Place grill extender over the drip pan
Place the brisket on the grill extender, fat side up
Place the Polder thermometer in the meat
Close the Egg
Try to keep the Egg dome temp between 200 to 225 degrees.
Cook for about 12 hours or until the Polder registers a internal meat temperature of 200 degreesTake it off the egg and it's ready to slice and serve. Meat has a slight exterior crust with a nice pink smoke ring. It is so tender that your dinner guests won't need a knife. The best compliment from guests is when they are asked if they need any BBQ sauce, and they tell you it's perfect without any!NotesNumber of Servings: Time to Prepare: