- Jun 21, 2014
- 9
- 12
Well, got a bunch of family coming over tomorrow for birthdays, late Fathers Day, graduation, you name it. So I am making brisket - cuz nobody else can :) Here's the scoop so far (by the way, how do you upload a pic to this forum anyway??):
2 briskets, one whole packer around 10 lbs, and one flat about 5 lbs. Oughta be enough for 10-12 people I think. Trimmed em up and injected with a basic beef broth, Worcestershire, and garlic powder mix. Let those sit up a couple hours, then rubbed them both down with yellow mustard (don't know if that does anything or not, but I've used it every time I cook brisket, and they always rock, so why not) then hit it with my favorite rub. Brown sugar, kosher salt, paprika, chipotle chili powder, regular chili powder, pepper, onion and garlic powder, and hell...couple other things I grabbed that I don't remember now. Its awesome though.
Fired up the Big Green Egg, and now I'm just waiting for it to come down a bit to 225-230, then I'll throw in the meat. Cooking them both at the same time, even though the small one will be done sooner. I'll just pull it and keep it warm I think. Or maybe I'll wait and put the flat in later...hmmm...dont know yet. Its about 11:45 pm now. The Egg should be good in 20-30 min, and I am guessing about 13 hrs to cook. I'll pull at 165, wrap it up and put it back for a while. Doing burnt ends too - never done that, but I'm guessing I'll separate the flat around 190-200, cut up the point and put it back in for a couple hrs...right? If I can figure out how to attach pics, I'll add some later...
2 briskets, one whole packer around 10 lbs, and one flat about 5 lbs. Oughta be enough for 10-12 people I think. Trimmed em up and injected with a basic beef broth, Worcestershire, and garlic powder mix. Let those sit up a couple hours, then rubbed them both down with yellow mustard (don't know if that does anything or not, but I've used it every time I cook brisket, and they always rock, so why not) then hit it with my favorite rub. Brown sugar, kosher salt, paprika, chipotle chili powder, regular chili powder, pepper, onion and garlic powder, and hell...couple other things I grabbed that I don't remember now. Its awesome though.
Fired up the Big Green Egg, and now I'm just waiting for it to come down a bit to 225-230, then I'll throw in the meat. Cooking them both at the same time, even though the small one will be done sooner. I'll just pull it and keep it warm I think. Or maybe I'll wait and put the flat in later...hmmm...dont know yet. Its about 11:45 pm now. The Egg should be good in 20-30 min, and I am guessing about 13 hrs to cook. I'll pull at 165, wrap it up and put it back for a while. Doing burnt ends too - never done that, but I'm guessing I'll separate the flat around 190-200, cut up the point and put it back in for a couple hrs...right? If I can figure out how to attach pics, I'll add some later...
