just got my egg a few weeks ago. did a pork butt first, the pizza and i took on a brisket for the holiday.
made burnt ends from the point and sliced up the flat. certainly room for improvement but i was pretty happy with the results.
i love cooking on the egg.
by cortaydo_cortado
2 Comments
That is an amazing result for a first brisket. Well done. You really don’t have far to go after that start. I would try a little (lot) heavier on the rub next time to see if you like that- brisket can take a lot of salt and pepper. Here in Central Texas, we would add a lot more rub. Also, those slices on the flat would be too thick down here (assuming you are going for Texas Style). They should be 1/8-1/4”’or so. Flat can be a little drier than the point so a thinner slice is a better bite.
All that said, I don’t think my 10th brisket looked as good as your first so congrats on that one. A couple of small tweaks and you are a pro. Great job. Good eats await!
Why does the last image look like someone drew a weiner?