Slow cooking a Brisket on the EGG means this cheaper cut of tough beef can taste delicious, smoky, moist and tender. It is best cooked as whole joint and your butcher can help you select a good thick piece for your recipe. This will make a noticeable difference in the final product. If possible, start the preparation the day before you're going to cook it. This cut of meat is quite easy to cook and forgiving enough for you to walk away from your EGG and come back to it later in the day. We like to smoke it with a combination of Hickory and Apple wood over charcoal.
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of w...See Accessory
Make the Rub-Combine all the ingredients together and blend well - Then set aside
Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C. You can place a drip pan on the convEGGtor to catch drippings.
Remove the brisket from the refrigerator to remove the chill
Trim the fat from the brisket, leaving around 1/4 inch (0.6 cm) fat layer on the fattier side. This will help to keep the brisket moist.
Generously season the brisket with the rub and set aside to marinade for two hours.
Pre-soak (a manly handful) of wood chips. When ready to start cooking, add them to the charcoal and then add the convEGGtor and the Brisket.
Smoke at 225°F/107°C for about 1.5 hours per 1 lb (0.5 kg) (this could mean a 10 lbs (4.5 kg) brisket could take you 15 hours to cook) Giving you the chance to go out for the day & come back to a wonderful flavorsome meal!
Once your brisket has reached an internal temperature of 190°F/87°C leave to rest for 15 minutes, slice across the grain and enjoy
Mac and Cheese is taken to the next level with this recipe with bacon and rosemary.See Recipe