It all built to this! Since getting my big green egg, I have wanted to tackle a full brisket. I’ve chicken wings, pork shoulder, & leg of lamb so far. All practice! Well, today was the day. “B” day!
12 lbs beef brisket. Rubbed & refrigerated overnight. Egg to temp of 225. Hickory wood chips for added smoke. Pulled it when it reached internal temp of 170 (a call for work went long). Wrapped it in butcher paper for smoking, tossed it back in, & brought it up to internal temp of 200. Let it rest.
Wife loved it. Kids enjoyed it. And I tasted something even better than success: a delicious brisket. More ways to improve for sure, but for the 4th meal on the big green egg, I can’t complain.
by Armchair-Attorney
1 Comment
Looks great!