NCTexan Posted June 20, 2013 Share Posted June 20, 2013 This was done on the Big Green Egg (BGE) using a thermostatically controlled blower (The Stoker) to control cooking temperature. The Stoker also monitors the temp of the brisket and connects with my computer using wifi. (Old school cooking meets high tech) I bought the brisket at Costco and got lucky with a great piece of meat. I saw a video that suggested that you should pick up the package at the store and get one that is less rigid and more flexible. Also shop for a better or more premium grading looking for a moderate fat cap on top. It's interesting to watch the internal temp of the meat throughout the process. The temp rises pretty quickly until it gets to about 150. Then it slowly moves to 160 and stays there for hours. Next the temp falls to 157 due to the process of the fat and tough tissue breaking down which consume chemical energy and heat. This goes on for a couple hours and is necessary to get a tender brisket. Finally, once this transformation is complete the temp begins to rise pretty quickly to the final target temp of 195. This takes about 1.5 hours. It's quite a science lesson going on in the BGE. And most importantly, it had a wonderful flavor and was very moist and tender. --------------------------------------- BBQ Texas Brisket 6 lb Beef Brisket (or larger – get a good fat cap that cooks on top) Rub:1/4 cup brown sugar2 Tbs. Kosher Salt2 Tbs. Oregano2 Tbs. Ground Black Pepper2 Tbs. Chili Powder¼ cup paprika1 Tsp Cayanne Pepper1 Tbs. Onion Powder1 Tbs. Garlic Powder 100% Apple Juice Drink Box Cover brisket with rub and seal put in refrigerator 5 hours or over night Take out 1 hour before cooking Soak Hickory and Apple Wood Chips Fire up BGE and get to 200 degrees Put brisket on indirect heat with fat cap on top over a drip pan filled with hot water Cook at 200 until meat gets to 170 degrees (many hours) Wrap brisket in double aluminum foil and poor on apple juice. Seal Return to grill and raise temp to 250. Cook until brisket gets to 195 degrees Remove and let sit for 45 minutes. . Watch out for hot juices. Should take 13-15 hours..... 3 Link to comment Share on other sites More sharing options...
Pepper Posted June 20, 2013 Share Posted June 20, 2013 @NCTexan, that looks superb Link to comment Share on other sites More sharing options...
Draggingtree Posted June 20, 2013 Share Posted June 20, 2013 @NCTexan, that looks superb Doesn't it my mouth is just watering, I don't kave all the high tect so I'll try it in my smoker 1 Link to comment Share on other sites More sharing options...
Geee Posted June 20, 2013 Share Posted June 20, 2013 That looks amazing!!!! Link to comment Share on other sites More sharing options...
cudjo Posted June 20, 2013 Share Posted June 20, 2013 Mouth is watering, I'm ready for the 4th of July 1 Link to comment Share on other sites More sharing options...
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