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Buckaroo Brisket

Char-WoodyChar-Woody Posts: 4
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Lines</SPAN> <SPAN class="recipe_ingredient">Brisket, point, or flat or whole with fat cap</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Clove</SPAN> <SPAN class="recipe_ingredient">of Elephant Garlic or several regular cloves of garlic</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Lines</SPAN> <SPAN class="recipe_ingredient">whole shallot</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">bacon , regular or smoked, your choice.</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 4</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">Frenches Mustard </SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">or more of either Dales Marinate or Moores Marinate (later courtesy of JJ)</SPAN></TD></TR>
<h4>Instructions</h4>Prep your brisket in the marinate overnight. Directions will say 15 minutes or a hour..Overnight is the way I started. If you have a vacuum seal unit then just unzip the cryovac around the brisket and add the marinate, then close with a paper towel at the opening. Place in a larger vacuum bag and reseal.
If the above isn't available then wrap the best you can in plastic wrap and refrigerate.<p>Next day...remove from wraps and place on paper towel on the counter.<p>Slice up in thin slices 1 or possibly 2 shallots depending on the size of your brisket. Keep handy in dish.
Slice up 1 or possibly 2 elephant garlic cloves (more if using regular garlic). Keep handy in dish.<p>Using a very sharp pointed flat blade knife, lay the knife flat against the meat and with a slight angle make pockets in the fat cap. After making each pocket insert a slice of garlic. Do this about every 2 inches in spacings.<p>Once you have covered the entire fat cap with the garlic pockets, lay on the shallot slices over the garlic layered area.<p>Then with a squeeze bottle of Frenches..apply a thin coating of mustard, just on the top of this assembly smoothing with your fingers.<p>Once you have this all in place lay 5 or 6 or more (whatever it takes for your brisket) slices of your favorite bacon longways...Then apply half cut bacon slices over the long one's to make a blanket of bacon. You want the bacon on top to crisp up during the long cook.<p>Start your BGE with your favorite long cook method. Lay a chunk or two of hickory in the center over the smoldering charcoal.<p>Do not allow the BGE to gain speed in temps and insert the meat at 150F degrees for a touch of smoke flavor. Increase to 250F after 20 minutes or so.<p>I set up the grills this way!
Regular grill in place!
3 firebricks for drip pan barrier with a 8 x 11 or larger drip pan, aluminum lined on the bricks.
2 firebricks on edge as far to the edge of the grill as I can place them.
1 additional grill on the two edgways firebricks.
Place the brisket or portion of brisket on the top grill so it is suspended 4 inches or more above the drip pan.
<p>Roast at 250F degrees for a internal temperature of at least 160F degrees in the very thickest part of the brisket.
I found this a very moist sliceable and tender brisket at this stage.
If you wish the tradition brisket, then continue to roast until you reach the 200F degree internal, wrap in foil for a hour and slice away.
I also wrapped in foil at the 165 degree and rested for a hour. Very nice brisket.
Go for it and thanks..
Char-Woody<h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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