In honor of a rare day off, I decided to throw a 16 pound packer brisket on the big green egg. Even after trimming I'll bet it was still 15 pounds. And, as with all my briskets, I decided to mix it up a bit this time.
Added an additional big hickory lump when I added the meat. I usually only load cold.
Added three Kingsford briquettes when I added the meat. I usually get a good smoke ring - gonna test out someone's theory here.
What's that? I two tiered the SAME BRISKET?!?!!
Yup. I don't think I've seen this here before. I took the trimmed fat and loaded the top of the swing grate (CGW-the best) with self basting non seasoned goodness. What will this accomplish? Prolly more mess. Maybe lost rub washed off as the drippings cascade down. Certainly more mess. But HOPEFULLY some sort of extra flavored slammin' bark that adds another level to the meat.
Only time will tell.
Ill let you know how it turns out.
As an aside, ill be using my Shun chef knife to slice-fresh back from the Shun guys (sharpened/retipped). Got it off a co-worker at the restaurant for $80,shipped it to Shun, and it's back. All the chefs around here use shun btw.
Thanks for reading!