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brisket RULES!

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fontzmark
fontzmark Posts: 28
edited November -1 in EggHead Forum
Greetings all, I threw a marinated brisket on last night at about 3:00 am, got the temp at 240* and went to bed, woke up about 9:30, checked the temp of the brisket...175*, so I just completely shut the egg down, went to the store for some fresh rolls and at about 11:30 had one of the best sandwiches ever! The egg was rock solid on temp through the night, at the store they had a beauty of a pork butt, #10 pounder, so I brought him home too, will fire up again tomorrow morning, I used to be a pulled porker, but have to say that brisket is just awesome! I really did not think it could be that good but it was and the egg just makes all this stuff so easy, I think I have pops convinced to buy one!
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  • Nature Boy
    Nature Boy Posts: 8,687
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    fontzmark,
    Doesn't get better than a chunk-o-chest. Congrats on the successful cook.
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • fontzmark
    fontzmark Posts: 28
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    Nature Boy,
    Thanks...it was so good, I thought the marinate was really good, how do you do your brisket, being you are such a fan of the hunk-o-chest? Do you soak it? Give it a rub?

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  • Nature Boy
    Nature Boy Posts: 8,687
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    fontzmark,
    I do about half and half. Sometimes I marinate, if I have time, and sometimes I do a rub or a mustard/rub combo. It really doesn't seem to make a huge difference. Don't think the marinade penetrates that deeply anywho. It is all just icing on the cake. Or crust on the chunk-o-chest! The heavy BEEF flavor that you get in a brisket is what always comes through!![p]My buddy from 'Rado is comin' in tonight, and some other old college buddies are coming by. Just put on 2 slabs of bronto spare ribs! Fred Flinstone style.
    Cheers!
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • fontzmark
    fontzmark Posts: 28
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    Nature boy,
    that sound good, I am putting a #10 butt on at 4:00 to hopefully take to work Tuesday at noon or so, have some thick cut chops that i dusted with jerk seasoning last night, going to throw them on also, should I slow cook them or bring the egg up hot and cook them like a steak then dump on fresh lump to bring the fire down for the butt? What do you think?[p]Mark

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