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Brisket advice?
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Brisket advice?


As a Texan living in northern Japan, I have a brisket deficiency. My family back in Texas includes enough meat smoking people that I know that brisket should be smoked whole, but it's very hard to get and expensive, so I only asked for 2 kilos while I figure it out. (that's quite small, 4.4 lbs)

So, I'm armed with a tiny brisket, a big green egg (no conveggtor or whatever it is 🥲) and hopes and dreams.

Please, help me arm myself with your best tips and tricks for a teeny little brisket. I don't know what part of the brisket I've got, but it was labeled brisket skirt?

I don't have a lot of BGE resources that people in western countries have.

by nash_troia

2 Comments

  1. BOOOONESAWWWW

    You’re going to have to post a picture of it outside that bag for some real advice. “Brisket Skirt” isn’t a thing I’ve ever heard of. Brisket and Skirt steak are two different things. That said, it does kinda look like a brisket, so you should be okay to smoke it. You really do need the conveggtor or some other heat deflector for best results though. Applying direct heat to that brisket is going to dry it out pretty quickly. You could try only starting a fire on one side of the egg and cooking it on the other, but you really should get a conveggtor (or something similar from a different brand like ceramic grill store) if you’re going to be smoking on it. There’s little point having such a fancy grill without being able to use half the functionality.

    All that said, smoke it as low as you can until it probes tender, then rest it for an hour or so. For a temperature target, somewhere in the 205 internal range on the brisket should be okay, but cooking to temperature is a crapshoot even with a real brisket.

    My true advice would be: If you can’t get brisket there, just enjoy the stuff you can get (wagyu tomahawks) instead of trying to force what will probably end up being an unsatisfying brisket.

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