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The point of brisket
Every red meat lover enjoys a properly cooked brisket and I’m no different. However the flat
portion is not my favorite, not when there’s that juicy, fatty point with which to contend. I
acquired a number of brisket points and have been deciding how they should be prepared.
My first choice was to try injecting and marinating, as I’ve not tried it before. The injection
consisted of Kosmos Reserve Blend and I used Goya Mojo Criollo for the marinade.
The Kosmos injection was blended with beef broth and injected into the point, which weighed
around 2.5 lbs.
The brisket point was vacuum sealed with the Mojo Criollo.
The meat rested in the fridge for 2 days before getting a rub comprised of salt, pepper, onion
and garlic. The brisket point went on the Egg at 250F with pecan and mesquite.
Took a peek after 4.5 hours.
I planned on making tostadas and prepared the shells, guacamole and some pico de gallo.
It took about 8 hours for the point to probe like butter. I FTC’d it for 2 hours and proceeded
to prepare the grub.
Time to eat. The tostadas toppings consisted of black refried beans, guacamole, pico de
gallo, monterey jack cheese and sour cream.
The meat was very moist and tender, with the marinade mainly impacting the flavor of the bark.
Homemade shells and toppings are definitely the way to go and made me reminisce about the
Mexican restaurants I would frequent when I was a kid growing up on the Westside of KC.
The leftovers were used to make tacos (homemade shells) and nachos.
Good eats.
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Comments
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Sweet Jesus that looks amazing.
Bravo~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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Anything I post here will not do that banquet justice. What a cook, documentation, magazine quality pics and monitor-licking groceries. Da-n! That is truly bringing it home! Congrats.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
The Nachos got my attention but all looks fantastic!Thank you,DarianGalveston Texas
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<<<Insert Homer Simpson salivating image here>>>
Gittin' there... -
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That is truly impressive. I can imagine the effort that was put into that but I'm sure the results were worth it Your documentation and photos are top notch as well. Thank you for posting this.
XL BGE
MD -
This was one if the most enjoyable posts I’ve seen on this forum! Bravo!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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Good grief, I’m trying to diet. Bravo!
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Sweet Jesus, that is one amazing feast!! Great pics too. Thanks for posting.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Really nice job=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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That looks fantastic. Thanks for sharing.Cooking on a Large Big Green Egg in North Chicagoland.
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Is there even words to describe this deliciousness?"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Man that looks fantastic.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I don’t know if I’ve said this before, but I REALLY want to be your neighbor
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
That was amazing. Brisket post are always the best and you showed exactly why! Beautiful work!Milton, GA
XL BGE & FB300 -
caliking said:I don’t know if I’ve said this before, but I REALLY want to be your neighbor
I should have mentioned in my post that my neighbor to the north actually encroached on my property line, wading through the thicket of trees and stared at me as I tended the Egg. All I heard was, <thick southern accent> MMMMmmmm Hmmm. Smell dat rite deah. MMmmmm Hmmm </thick southern accent>
Then he was gone. People are funny when it comes to food smells wafting through the air.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
smokingal said:caliking said:I don’t know if I’ve said this before, but I REALLY want to be your neighbor
I should have mentioned in my post that my neighbor to the north actually encroached on my property line, wading through the thicket of trees and stared at me as I tended the Egg. All I heard was, <thick southern accent> MMMMmmmm Hmmm. Smell dat rite deah. MMmmmm Hmmm </thick southern accent>
Then he was gone. People are funny when it comes to food smells wafting through the air.
The neighbors come runningMemphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Whoa. Inspired cook.
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Holy Mackerel, what a presentation. I almost always do points only, their soooo goodLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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smokingal said:caliking said:I don’t know if I’ve said this before, but I REALLY want to be your neighbor
I should have mentioned in my post that my neighbor to the north actually encroached on my property line, wading through the thicket of trees and stared at me as I tended the Egg. All I heard was, <thick southern accent> MMMMmmmm Hmmm. Smell dat rite deah. MMmmmm Hmmm </thick southern accent>
Then he was gone. People are funny when it comes to food smells wafting through the air.
Love your cooks .#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Absolutely delicious looking cook with a beautiful presentation.
I also inject, but for whatever reason, never gave marinade a thought. I do full packers though, and the injection for those cooks, is a game changer no doubt. I inject before and during the cook...at the start, prior to going into the stall, during the stall, and when it comes out of the stall.
I use 50% beef broth, 25% onion juice, and 25% garlic juice for the injection, and it turns out both fork tender and delicious.
Bravo to you, and thank you for posting."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks fantastic
Trying lemon juice to the Goya Mojo Criollo. About 1/4 of the amount of marinade. -
Wow, beautiful, great cook...thanks for posting.LBGE & SBGE. Central Texas.
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Wow! Just . . . WOW!Allen, Texas LBGE, Orange Thermapen (fastest and easiest to find)
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