First I must explain that living at 8000 feet provides a lot of challenges to cooking. Lately the big bear that has been terrorizing the trash cans of my stupid / lazy neighbors has been #1. Last week I did a whole hog for a wedding on a cinder block oven and had a furry visitor get a little too close for comfort. Local BGE owners have had trouble of late with the neighborhood big boy knocking over their eggs to get at the delicious odors and finding broken ceramics... Purists beware, when I started this 16 hour experiment I had to begin in the oven. I din't want an unwelcome visitor enjoying my brisket.
Started with a dry rub on a trimmed 12lb brisket at 5pm yesterday, at 1 am I injected with a simple marinade and added half a coke to the pan and put in the oven at 200.(why Coke? Because I wasn't drinking beer.) Around 8ish, maybe 8:30 I pulled from the oven, drip dried, and put on the egg. Seared all sides on a hot surface and placed fat side up for 30 minutes. 275 After 30 minutes flipped and left for 3 hours. Temp dropped and held at 200 after the flip.
After 3 sweet smelling hours I wrapped in foil and left until 5pm.
I then cut lengthwise and placed chunks in the skimmed broth from the previous night's braise. Immediately, I removed the chunks and started pulling the meat. WHY WOULD YOU PULL BRISKET?! Easy, because my wife like it better that way.
Doused in a simple sauce made by adding vinegar, beer (no more coke), honey, mustard powder, something I can't remember, and a little 'fridge door sauce', to the leftover braise liquid.
Maybe it was beginners luck, but it was fantastic. Photos below.