Today we made a delicious BBQ Brisket on our Big Green Egg.
The first step to any brisket cook is to remove the extra fast on the top and bottom. I normally leave approximately 1/4 inch of fat layer on the bottom of the brisket. I take off as much fast off the top to make sure the meat is exposed and we will also get the BBQ rub, which consisted only of salt and pepper, to stick to the meat. I first applied Worcestershire sauce to the brisket so the rub would easily stick to the meat then I put applied only salt and pepper to the brisket. I BBQed this brisket at 275 degrees with post oak wood logs and lump charcoal. Post Oak imparts an amazing flavor to the brisket which is also very commonly used where I live which makes it easy to get at my local store. Once the bark looked the right color and was firm to the touch I wrapped the brisket in butcher paper. Once the brisket reaches an internal temperature of 203 degrees and the temperature probe goes in with little resistance, pull the meat from the BBQ and let it rest for, at least, two hours.
The last step is to slice the brisket against the grain and enjoy…
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Temperature Probe: Maverick XR-40
Temperature Probe: Maverick ET-733
High Heat BBQ Gloves: TROOPS BBQ
Insulated Food Gloves:
Weber Smokey Joe Gold
Cast Iron Grate
Shredder Claws
Royal Oak Lump Charcoal
Charcoal Starters: Wooly Wood
Mahogany Lid Handle for Big Green Egg
Replacement Big Green Egg Mates Shelves
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