First, I buy a 10-13lb packer brisket. I choose the most flexible one available and choice or prime is best.
Trim fat off of meat to an even thickness. About 1/4 inch is fine.
Cut up a large onion in chunks. Add onion, One 12oz beer, and one bottle of Hot and Spicy Allegro. Dump all three into a large alum pan. I prefer Shiner Bock and the Allegro can be found at HEB in Texas. I'm not sure about other states.
While sitting on a cutting board, cover all exposed surface of meat with yellow mustard and then your rub of choice. I normally use a rub made of equal parts garlic powder, sea salt, and fresh ground black pepper. My last brisket, I used a rub called Grand Champion. The Grand Champion was superb and I will use it from now on. Place the seasoned meat in the pan with the stuff listed above.
The meat goes directly into the pan resting in the liquid and onion. Use a platesetter, legs down and the factory grate. Place pan with brisket on top of the grate.
Stabilize egg at 300 dome temp. Add 6-8 fist size chunks of hickory or mesquite or both. Let the egg sit for 20-30 min to burn off any nastys in the wood and lump.
Once the brisket reaches 205, check for tenderness and remove from egg. (I've never had one not be tender at 205 but, I've heard it happens) Save the liquid in the pan for sauce.


Comments
Interesting - almost like braising. Looks like good bark on the topside.
"I believe that life is based on belief-systems. The Way I see it, folks just need to have something that they can really believe in."
"I believe I’ll have another beer."
- Hondo Crouch
"I believe that life is based on belief-systems. The Way I see it, folks just need to have something that they can really believe in."
"I believe I’ll have another beer."
- Hondo Crouch
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
Living Large and XL
Great photos and descriptions! Thank you for posting that. I have a question for all of you experts on this thread.... It is basically a process question. It is:
How do you get smoke chips/chunks on the fire with the plate setter and grate on the egg with the meat on?
I can't figure out how to elegantly do that. I have tried waiting until the fire is good and hot, then putting on the chips, then the plate setter & grate, but that brings down the temp of the egg. Then I got the lump going with the plate setter and grate, but then I used pliers and gloves to lift it all up, but it felt like I was about to seriously burn myself while handling a super-hot plate setter. Any input on that? Thank you.
http://i1175.photobucket.com/albums/r626/jpeterman1979/12a8016f.jpg
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
"I believe that life is based on belief-systems. The Way I see it, folks just need to have something that they can really believe in."
"I believe I’ll have another beer."
- Hondo Crouch
Thanks guys, I think my problem has been using just chips. The smoke seems to burn off too quickly after the fire gets going. Going to look for chunks instead. Thanks for the photo as well, that was great to see... the chips seem to burn off way too quickly, even soaked in water for an hour. Any recommendations on where to buy quality chunks? Lots of good input on the lump, need a bit more guidance on the chunks.
Soak the chunks as well?
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
"I believe that life is based on belief-systems. The Way I see it, folks just need to have something that they can really believe in."
"I believe I’ll have another beer."
- Hondo Crouch
Right on, thanks guys for the great feedback. I thought soaking was de rigueur for any smoke flavor, thanks for correcting that. Off like a wedding dress - to the store to buy some chunks!
Travis - I am also very interested to hear how your technique works for pork shoulder. That sounds great!