Brisket for Fathers Day

Discussion in 'Beef' started by redneck69, Jun 17, 2013.

  1. redneck69

    redneck69 Smoking Fanatic

    Haven't had a good brisket for awhile so i picked up a 8 lber from the store and trimmed off the fat cap, light coat of EVOO and a simple mix of

    1 TBS sea salt

    1 TBS pepper

    1 TBS onion powder

    1 TBS garlic powder

    1 TBS cayenne pepper

    1 TBS hungarian paprika

    1 TBS steak seasoning

    1 cup cocanut sugar

    Used the Big Green Egg with lump coal...soaked apple, and mesquite chunks for smoke flavor

    into the the BGE around 10 pm saturday night..chamber temp holding around 230 degrees...woke up around 5 and the chamber temp was around 190 and internal temp was at 192..double wrapped in foil and back into the BGE after bumping the temp up to 225..double checked internal temp around 7:30 and it was at off it went for a rest in the cooler for a few hours before family showed up for lunch.  started to slice up the brisket at noon when the guest arrived...sorry no pic during slicing but a few pics of with seasoning and a few left overs for this morning at work.

    all seasoned up

    close up with the spices

    not much of a smoke ring, but the flavor was great

    great bark with a tender center...couldn't ask for anything better.

    Thanks for looking.
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks Great!  At that temp you could have pulled it too!
  3. redneck69

    redneck69 Smoking Fanatic

    i have pulled brisket also...was lazy and sliced these

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