Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

My best brisket (flat) to date! (Texas style)

Frachlitz
Frachlitz Posts: 17
edited March 2013 in Beef
So - im a BBQer far far away from Texas (Denmark), but i still love the idea of the old ways of doing BBQ.

The result = endless trials with brisket, and this i my best to this date!

image

The meat is a Flat - the only cut i can get in Denmark - but i found US meat! Its around 4-5 pounds.
image
It was rubbed with - taaaaaaa daaaaaa - salt and pepper 50/50 ;-)

image
image

And the placed in the Egg in this beautiful snowy landscape. The temp was 230 F dome (not outside :-) With cherry and apple chips for smoke. Was unable to find oak :-( (What should be the "texas" smoke for brisket). 
image

I pulled the meat at 154 F (after around 5 hours)
image
.... to wrap the brisket in paper.

image


And back to the egg!
image

I pulled the meat at 192 F (but i think it could have taken a bit more), that was around 3-4 hours after wrapping.
image
image
image

And damn - that was guuuuuud!

It was served with Mac'n'cheese, Sweet fries and slaw :-)
image
image
image

Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
1.JPG 96.8K
2.JPG 89.1K
3.JPG 93.4K
4.JPG 71.5K
5.JPG 94.8K
6.JPG 92.2K
7.JPG 76.5K
8.JPG 75.9K
9.JPG 57.6K
11.JPG 89.9K
12.JPG 70.1K
13.JPG 71.3K

Comments