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need a recipie for 8 pound brisket
I'm cooking an 8 pound brisket tomorrow and I need a recipe. Also ,do I need to use my place setter?
Sun Devil Brett
Do a forum search for ribs and brisket ala zippy. I'm sure there are also plenty in the recipe section. I've never done one but i've printed off a few ideas for the time I do.
Here is one I got from Pat this summer, not the normal but eggtremely moist and egglicious..
This recipe was given to me by my BGE salesman at Pinch-A-Penny here in Melbourne, Fl.
1 Whole Brisket
1 12 Ozs Beer
12 oz Water
1/2 cup Brown sugar
10 Shakes Worcestershire Sauce
4 Cloves Garlic, Minced
1 Tbs Cayenne pepper
5 Shakes Tabasco, to taste
2 Tsp Onion powder,
2 Tsp Dry mustard.
S&P to taste
Heat and Serve:
2 Pkgs Au Jus, Mix as per package instructions.
1 One whole brisket with fat trimmed then cut in half (to fit in steamer trays later---8 X 10 which are 1/2 commercial tray size).
2 Rub the night before with your favorite steak rub, I use Montreal Steak Seasoning.
3 Place both pieces on the egg at 250-275 direct for 1 1/2 hrs each side.
4 Remove brisket pieces and put in steamer trays, 8 X 10 inches, dividing the liquid. mix and cover tightly with foil.
5 Return to egg at 250 indirect (they can be stacked on top of each other) and leave for 4 to 5 hours.
6 Remove and discard cooking liquid, slice against the grain and add au jus sauce (about 2 cups each container) and serve.
7 If precooking for the next day wait until you are ready to reheat to add the au jus.
8 Not the conventional way to make a brisket but it is really easy and the taste is great.!
Beef, Main Dish
Source: BGE Forum, FlaPoolMan, 2008/06/30
platesetter is a yes. Rub with your favorite, I also top the rub with turbinado sugar. Smoke indirect at 250 until it hits 190-195. Pull, foil and let it rest for about 2 hours.
I put some rub on, whatever I have available. In the egg indirect at 250 dome until meat temp hits about 185. I pull it and place it in a cooler for a couple of hours to rest. They have always came out perfect...like eating prime rib tender. In fact I usually have to cool it down in the fridge before I can slice it without it just falling apart.
I am about to run out and get a brisket for my first try. I am planning on doing a butt and a brisket. However I do not have experience with the Brisket and was going to them essentailly the same method indirect @ 250 grid until 190ish. I am more concerned with getting an appropriate cut of meat. Do you guys seek out choice or select grades of meat? I have read a couple postings that said that was important.
follow thirdeye's method including the slather. turns out GREAT!
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