Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Brisket Attempt #2

BuckeyeBobBuckeyeBob Posts: 630
edited December 2012 in EggHead Forum
Decided to do Brisket this past weekend.  I have posted on brisket before but since there have been so many questions on brisket recently by a number of new people, I decided to post some more pics of this cook.  Here we go.

Started with the "Smoklahoma" rub from Steven Raichlen and made some changes.  Includes smoked and regular paprika, cayenne pepper, white pepper, kosher salt, brown sugar, oregano, celery salt, black pepper, cumin, mild chile powder, and garlic powder.

image

I had a nice 6# CAB Brisket

image

I rubbed it and let it sit for a couple of hours

image

I decided to cook "Travis style".  I filled the roasting pan with Shiner Bock, Beef broth and a red onion

image

I set my DigiQ for 285, measured at the grid, and got it going using some apricot wood for smoke.

image

I cooked until it hit about 165 internal temp

image

Then I dropped it down in the liquid to finish cooking and raised the temp to about 315

image

Once I could insert and remove the temp probe without resistance, I took it off and let it sit.  Internal temp was at about 200.  Total cook time was about 5 1/2 hours.

image

Sliced it up and served with baked beans and a salad.

image

Have to say, this was the best brisket I have ever done.  Very tender and juicy.  This method works great, especially if you are only cooking a flat.  The higher temp and braising helps to keep it from drying out but you still get bark and a smoke ring doing it this way.
Clarendon Hills, IL

Comments

Sign In or Register to comment.