Here’s a terrific recipe to whip up a yummy brisket on the Egg. In order to make this a real treat for you and your guests, best to find a good butcher and order up a whole “packer trimmed” brisket. You’ll get an excellent cut of meat that can be trimmed of fat and ready for grilling.
If you do go for a packer trimmed brisket, it will likely be in the range of 8-14 pounds. You’ll need to allot around 14-18 hours for the brisket to cook on the Egg, but it will absolutely be worth it. Everyone with think you’re a superstar!
For the rub:
- ½ cup coarse Kosher or Sea Salt
- 1/3 cup Black Pepper
- ¼ cup Granulated Garlic
- ¼ cup Ground Mild Chiles (Ancho or Chimayo are excellent options)
- 2 tbsp Celery Seed
- 2 tsp Cumin
For the finish:
- ½ cup Beef Broth
Combine the above rub ingredients in a food processor and pulse until thoroughly blended. Rub into the entire brisket, coating it generously. Wrap the brisket in plastic wrap or aluminum foil and let it marinate in the rub for at least two to three hours. (Overnight would really afford the opportunity for a richly seasoned brisket.)
Set your Egg up for indirect cooking with a plate setter at 250 degrees Fahrenheit. (Charcoal Starters can help get the grill going.) For some extra flavor “oomph”, consider adding in flavored soaked wood chips. Hickory, apple, or cherry are excellent options.
Place the brisket on the Egg and cook until the internal temperature of the meat is 150 degrees. Then, reduce the Egg temp setting to 225 degrees.
Check the meat until the internal temperature reaches 185 degrees. Insert a fork into the brisket to start checking for tenderness. When the fork gives easily when twisted in the meat, it is done. Remove the brisket from the Egg with Meat Claws and wrap tightly in foil along with the ½ cup of beef broth. Place the meat inside a warm ice chest for up to three hours.
Always slice brisket against the grain. Enjoy…and have a terrific Memorial Day weekend!