Not just with the green egg, but first for any method of cooking.
Got an 11lb flat from Costco of usda
choice.
After trimming, I used my ninja foodie to render down the fat into tallow and then refrigerated.
Used a simple rub (no binder) of salt, coarse black pepper.
Smoked on the BGE for about 8 hours until it reached 165 at 220.
Before wrapping, I poured the tallow I saved from the trims on top and wrapped tightly in aluminum (didn’t have butcher paper).
After wrapping, I put back into egg until 205. Probed a bit and realized the thinner side wasn’t as tender as I’d like. About another hour so and it remained 205 but was more tender all around. Temp probed penetrated easily all around.
Wrapped in a towel and put in the yeti cooler for about 2.5 hours until friends showed up. It was wiped out clean.
The green egg proved itself amazing once again !
by Seanbdaw
7 Comments
Looking tasty! Enjoy!
Also I used royal oak lump charcoal from lowes and some chunks of hickory I got from a box at Walmart. I put a block of wood into the ash catcher at the bottom vent once every 2 hours.
Looks good, but one thing to know about brisket is that it dries out super fast after slicing, do not slice it any earlier than you absolutely have to. Unless you’re catering and can’t do a carving station, please do not slice it in a pan like this.
If you must pre-slice, save the juices from the resting foil and pour them over the sliced meat, it’ll help keep it moist.
Hell right. Hope it’s as good as it looks
is this really your first try? Looks fantastic!!
I did my first one overnight. It was horrific. Backup hot dogs tasted great.
That smoke ring tho… hard to achieve on the egg. Beautiful.