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First Post - I've had my Egg for about 1 1/2 yrs now and use it A LOT!!!
I have cooked around 8 to 10 briskets now. I have found I have really good success using this marinade and wanted to share since I have learned so much from browsing this forum.
I multiplied these by 4, 6, and 8 for a 13lb, 15lb and 16 lb packer brisket. Put the briskets each in a big aluminum serving try and in the fridge. Flipped them over once. Soaked for around 12 to 16 hours.
I then use the Brown Sugar Rub --
Throw in a little bit of Cumin too...
Then, you know the rest, cook somewhere in the 200's for a H'of a long time. I just finished doing the 15lb and it was 20 hours, grate temp at around 240, internal hit 191.
I know some may frown upon using a marinade for a brisket and I wasn't too fond of the idea too, but it's turned out the few times I've used it, so I guess I may keep using it. My wife really likes the briskets that have been marinaded. I, of course, like them all!!