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

finaltable

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?

Thanks.

Crimsongator

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.

travisstrick

Ahem

finaltable

So is the brisket sitting in the liquid?

Skiddymarker

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. 

berndcrisp

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".

Black_Badger

Yep, the man himself is here. Go Travis method.

Foghorn

http://www.eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

 

Nature Boy

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!

Chris

finaltable

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.