Note: Brisket isn’t super easy like pulled pork. I can tell you that this was universally praised by all as unbelievably great. This was the hack week winner for sure, no the ribs, no the carnitas…
This recipe Ian did was from Matt Badgley. (@agilebaconbeer)
Services (Matt) told development (Ian) how to do it, Alliances carved and served. True cross departmental collaboration…
So I pretty much follow the basic instructions you’ll find on most sites for brisket — it’s a hard meat to do, but it’s also kinda hard to screw up. The secret I have is that I use an iGrill Mini and tie it to my iPhone. With brisket — it’s all about the temperature and how you handle it when it reaches the top end.
Here’s what I do:
3-4 hours before cooking, prep — trim the meat leave between 1/8 – 1/4 inch fat on the top, trim to not leave too much. Rub the brisket with a texas style, black pepper based rub. I’ve used the following two recipes, with the second being the best — http://www.epicurious.com/recipes/food/views/barbecued-texas-beef-brisket-101806 or http://bbq.about.com/od/rubrecipes/r/bl50713d.htm . If you don’t feel like dealing with that, just get a pepper based steak seasoning and add a tablespoon of brown sugar for bonding purposes. Rub the meat complete and leave it out at room temp — it’s red meat, so it’s best not to go on cold.
for the big green egg prep, it should be set up for indirect heat cooking with a drip pan with about 1-2” of water. Get BGE up to about 200 and put meat on, cook between 225-250.
if you don’t have an electronic thermometer — get something — you’ll want it to get to 175, then take it off and wrap in aluminum foil. Put back on. The temperature will rise fairly quickly to 185. Your done — take it off, wrap in a towel or more aluminum foil and let stand. You’ll be set.
Oh yeah, don’t open the lid, just rely on the thermometer on the dome.
BTW – I never do the mop, but it looks good — let me know if you try it. See the first recipe link above.