I have done a few briskets on the Big Green Egg now, so I would say I'm getting a bit better at it. I picked up a 9 pound hunk of meat from Costco and went to work. Tammy was so gracious to help prep the food while I fired up the Egg to save on some time. This is the first time I've tried to make a brisket with mustard as the base of the rub. We used a Boar's Head mustard and just slathered the piece of beast before adding the rub.
Got the rub from: http://www.foodnetwork.com/recipes/beef-brisket-rub-1-recipe.html
Which consists of:
2 tablespoons kosher or coarse salt
2 teaspoons coarse black pepper (use fresh cracked pepper)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves (dried)
1/2 teaspoon ground cumin
1 teaspoon granulated garlic
Once I got the Egg up to temperature of 225 (using the BBQ Guru of course) I added chunks of soaked Hickory and Apple chips to get a good smoke going. I put the place setter down and on top of that had a foil tray with a couple of chunked yellow onions in a bath of apple cider. Transfer the meat to the Egg - insert the thermometers (I always use two in case one thermometer location is not as ideal) and let it cook.
This was probably the most consistent cook I have had with the Guru, as it pretty much stuck at 225 with no flare ups and gave a good clean cook for over 12 hours. Once the meat hit 190, I pulled it off the cooker, wrapped in foil and a couple of towels and threw it in a cooler for transport to the tournament.
I probably let the meat sit for about 2 hours before I opened it up and sliced up little morsels from heaven. Probably the most tender and moist brisket I have made yet and it was a definite success as there was probably only 2 slices left when the day was over.
The next challenge is going to be beef ribs.
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