Beef brisket with a sweet and spicy glaze.
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
These grill gloves have Two-layer design. The first layer of silicone for moment heat & flame resist...See Accessory
Set EGG for direct cooking at 225°F/107°C
Mix the chutney, apple cider vinegar, tomato sauce, ketchup, brown sugar, and Worcestershire sauce in a medium bowl, until all the ingredients are combined, and set aside.
Place the brisket in a large bowl, pour the white vinegar over the brisket, and let the brisket sit for 5 minutes. Transfer the brisket to a rimmed sheet pan and season all over with the pepper rub.
Place the brisket on the grid and close the lid of the EGG. Cook for 30 minutes, mopping with the beer mop at 15 minutes. Turn the brisket over and close the lid of the EGG. Mopping every 15 minutes, cook for another 30 minutes, or until the brisket is brown. Transfer the brisket to a rimmed sheet pan lined with aluminum foil.
Using the cooking grid lifter and barbeque gloves, carefully remove the cooking grid and add the convEGGtor.
Pour the chutney mixture over the brisket, wrap with the foil, and seal tightly. Place the brisket on the cooking grid and close the lid of the EGG.
Continue to cook for 4 hours or until the brisket is very tender.
Transfer the brisket to a rimmed sheet pan and let rest for ten minutes, still in the foil.
Remove the foil and slice the brisket against the grain. Place on a platter and serve.
Place all the ingredients in a small bowl and stir to blend well. Store in an airtight container. Makes a [M:3/4~cup]].
Using a whisk, combine all the ingredients in a small bowl. If not using immediately, store in an airtight container in the refrigerator for up to a week. Makes 2 cups (480 ml)
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