Simple pleasures re-lived

Spring Chicken

Remember me bragging about the brisket I made over the weekend? Well I just had some more of it from the freezer and it is still just as good as when it came off the Egg. Even my wife is saying it is the best she's ever had. No BBQ sauce or anything. Just like it came off the grill. [p]This may give me some maneuvering room for a second Egg. But I think I will do another brisket just to make sure. Very simple. Just a small Kroger brisket with some Fiesta Rib Rub and some Montreal Steak Seasoning rubbed in real good. No, I didn't leave it in the frig overnight; only about 30 minutes while the fire was getting started. Then smoked over pecan and apple at about 225° for six or so hours, and bumped to 300° for the last fifteen minutes. Took it off at an internal temp of 190°. For those of you who like simple cooks, this one was SIMPLE.[p]I'm having the last of it tomorrow for lunch. Lucky me.[p]Spring Chicken
Spring Texas USA

ravnhaus

Spring Chicken,
I will be cooking my second this weekend. If it is as good as the first I will be happy.
No sauce needed.
Come Labor Day they should be back down to .49 a pound. I will be stocking up for sure.
To anyone who hasn't tried one on an Egg I would encourage you to give it a try.

Unknown

Spring Chicken, I will be doing my first brisket this weekend. Any other words of wisdom you can give me?

Spring Chicken

Paul B.,
This was my third brisket.[p]It is not in my nature to follow instructions closely so the first two were, you might say, a combination of ideas taken from a variety of sources. Both came out pretty much like what you would get in a fast food BBQ joint. The flavor came from whatever sauce I used to mask the bland meat flavor. And it was a bit tough. A bit disappointing but still up to par with most back yard Q'ers.[p]This one was easy. And I think the secret is given more to letting the Egg do what it does best: cook slowly. The two rubs were pure luck. I just happened upon them when conjuring up my attack plan. Worked. [p]The meat was tasty, tender and trimmed of any remaining fat when we ate it. No sauce whatsoever. What I did not say in my post is that the two of us stood right there at the counter and ate most of it while the side orders were getting hot. This was a good piece of meat.[p]My suggestion would be to find a nice looking medium size brisket (preferably on sale) and work some dry spices (your choice and be liberal) into it and put in on indirect with a dry drip pan for about six hours at 250°. Sit back and watch the magic take place. 190° is what you are shooting for. Afterward, you can experiment with more complex cooks and tailor them to your tastes.[p]Good luck on your first one. Its a learning process, so practice, practice, practice.[p]Spring Chicken
Spring Texas USA

Gloria

Spring Chicken,
You have made me want to try a brisket....here in the South we don't do brisket that much; we are pig eaters! But I have done corned beef brisket and we love that so I am eager to try the brisket on the Egg. Thanks for your information.

Spring Chicken

Gloria,
Brisket is good no matter where you are from, as long as it is cooked right. I'm from the South (Louisiana) and from my experiences, the meat is usually over cooked, dry and tough, and relies too much on sauces for flavor. I recently had a sliced BBQ sandwich in a very popular restaurant in Conroe, Texas and I had to keep adding salt and pepper to give it flavor. They only gave me about one tablespoon of sauce and I'm glad they did because it was awful. Interestingly, the place was full of people. I'm thinking me and my Egg could shut down that place. [p]Try two or three briskets before you decide you will revert to your favorite pork. [p]Good luck.[p]Spring Chicken