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Penelope

I have a BGE (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched the Video twice and ordered a 15# Brisket from the local meat market. I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper. Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub. Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us. It was quite a Sound when I lowered the Dome as the meat was hitting the side walls. SIZZLE. Worry. Can't turn back. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE. Kept at 275' until internal temp 203' - total of 11 hours. Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time - I knew I could not do it any closer to C-Day) . Into the Refrig it went, BUTCHER PAPER and M-O-A-B. On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well, set the dial at 200-225' for 2-3 hours. THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEFS, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of BGE or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine. The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc. Everyone took home extra slices home...I did not bring one bit home. Everyone thought it was sensational and a wonderful Christmas gift in baggies. It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.

Penelope

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