Chutney-glazed brisket

Simcan

Has anyone tried this recipe? http://www.biggreenegg.com/recipes/chutney-glazed-beef-brisket/

Thinking about giving it is go tomorrow.  Do you think 4 hours braising would be enough? 

TexanOfTheNorth

Never tried it myself (and not sure I would) but, if you do do it, I hope it turns out great!

Simcan

I actually am thinking about using the technique more than the recipe, due to the time. Thinking of using Jamaican Firewalk for the rub, smoking it for an hour raised direct, and then putting in a foil pan on a bed of onions and barbecue sauce.  Not everyone's cup of tea (or hunk of meat) but I like trying something new and this is similar to how I used to make brisket years ago (only had my egg since spring).

TexanOfTheNorth

@travisstrick is the go to source for what you want to do...

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

Simcan

Thanks, that is interesting.  Though some key differences to what I am thinking of experimenting with...Looks like Travis sits his brisket on top of the onions and cooks uncovered for 8-10 hours.  I was planning on an hour or so of smoking on the grill to brown it an add smoke flavour then putting it in the pan and dealing with foil, and braising for four hours or so (like the recipe above).  Of course, it won't be like a true barbecue brisket but I am hoping it will still be pretty good.

Griffin

You'd get shot in Texas for even thinking about that. LOL, but to each his own. Hope it works out for you.

Ladeback69

I haven't tired either method, but have thought about the Travis method and Dr. Smoke's method.  http://www.biggreenegg.com/features/dr-bbq-coffee-brisket/

I used to braise brisket in a Pampered Chef ceramic casserole dish way before I got the egg and it came out great, but no bark and the smokey flavor was missing.  Now I don't do my brisket the Texas way either.  I use more then pepper, salt and garlic in my rub and I like making brunt ends out of the point, but in Kansas City that's what we do.