brisket help

eggfan

I am wanting to cook a brisket this weekend but have never cooked one. Anyone have any good recipes and cooking instructions? any and all help is greatly appreciated.

Joedawg

Go to www.foodnetwork.com and do a search for brisket. You'll find some excellent ones there. Be sure to use a thermomenter inserted into the largest section of the meat. Long and slow is the best way...keep Egg around 200 degrees!

FearlessGrill

Eggfan,

Here's a link to my brisket cook writeup, which goes through the basic steps to prepare a brisket on the Egg. I've done a number of them following this basic technique, and they've come out really good.

http://www.fearlesskitchen.com/2008/05/recipe-smoked-b.html





In addition, there are some other good writeups by members of this list.

The Naked Whiz provides some suggestions on his site at: http://www.nakedwhiz.com/brisket.htm

and ThirdEye has a nice writeup on his site at: http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

Good Luck. Let us know how yours turns out.

-John

fishlessman

ive got two methods down, ones low and slow traditional (well somewhat traditional as im a newenglander and dont have a clue with brisket, just what i like), the others super fast. i like both methods.

low and slow
coat brisket in white sugar for 3 to 4 hours and rest in syran wrap in the fridge. wipe off sugar and coat with a pepper style rub, i use lysanders spicey burboun.
egg inderect at 235 degrees in the egg, i also cook a butt on a raised grid above it to baste. fat side down with the brisket til fork tender, an 8 pound flat comes in at about 12 hours and the butt a couple hours later. slice and serve immediatly as sliced brisket dries quikly after slicing, ill actuall slice at the table and hand it out. when the brisket is done i foil and rest it an hour in a cooler before slicing and have a sauce watered down with drippings and broth to serve with it.


hot and fast,
you need to watch the temps carefully and dont go overboard with liquid added to the foil or it can get pot roasty, but this is a quick delicous cook. this ones new to me and im still experimenting with it but i do like the results
http://olddavespo-farm.blogspot.com/search/label/Brisket

eggfan

Thanks for the help. I am looking forward to not only cooking but eating the brisket!