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Looking for a brisket recipe that is a little "different"

I am having a gathering this weekend with a large number of adults. As much as I would like to serve ribeyes that would be hard on my budget.  I realized I can get a brisket cheap but don't want it to taste like a normal brisket.  Once upon a time I went to a gathering wherein somebody brought a brisket that had been cooked, I believe, wrapped in foil with a half a bottle of merlot and then slow cooked in a large, rectangular appliance akin to a crock pot.  The brisket had the fall apart consistency of pulled pork and tasted more like steak than brisket.  It had a rich taste like a pricey steak.

Cooking on the BGE is, of course, a requirement, but has anyone seen/known of a recipe that would give a brisket a completely different character than the one I get with a normal rub & slow cook?



  • You could something like that easy. Buy a flat, cook it at 225* in an open foil pan with any type of liquid in the bottom for flavoring (you decide). When it gets to 160* cover the pan with foil and finish to 205*. It should pull apart and have a unique flavor.
  • Ahem
    Be careful, man! I've got a beverage here.
  • So is the brisket sitting in the liquid?
  • SkiddymarkerSkiddymarker Posts: 8,347
    edited September 2013
    The Travis method, only bad thing is he uses Shiner Bock, which I can't get her in the GWN - I prefer using Merlot (or any other red wine that I screwed up trying to make - hence it became cooking wine) 
    Travis's method is foolproof and the texture has always been good. Braising is the way some Texans and many non-Texans roll. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • berndcrispberndcrisp Posts: 1,077
    edited September 2013
    Travis' method is go my to for brisket. Half braised, half smoked and is pull or slice perfect!

    I used Guinness the last time for a folded over 14# packer in the medium and all the gang could say was "OH MY".
    Hood Stars, Wrist Crowns and Obsession Dobs!

  • Yep, the man himself is here. Go Travis method.
    Finally back in the Badger State!

    Middleton, WI
  • FoghornFoghorn Posts: 6,475

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Nature BoyNature Boy Posts: 8,523
    You could change things up with the flavor profile, but you may want to stick with what works for cooking a tender moist brisket. Travis method is a good one. Personally I prefer doing the fist part of the cook (to 160 or 170) not in a pan, but as long as you cook it tender and pull it off as soon as it gets tender, your good.

    What about a teryaki marinade, and a ginger/pepper rub? Save the marinade and add it back when you wrap your brisket in foil. That will give it a nice unique edge, but still compliment the beef.

    Have fun, whatever you do!
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  • I prepped it similar to travistrick's directions, though I used a half bottle of red wine instead of Shiner. I put it on the egg at midnight at 210 and went to bed. At nine o'clock AM the egg temp was 275 and when I opened the lid it smelled amazing, had an internal temp of 205, and was so tender I had trouble getting it off the grill. It is wrapped in foil in an ice chest waiting for me to make a sacue with the drippings. Thanks to all for the input, I think my dinner guests are going to be blown away.
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