Brisket on an Egg - QView

Discussion in 'Beef' started by knifebld, Jul 24, 2015.

  1. knifebld

    knifebld Smoking Fanatic

    Hey all,

    Been a real busy summer so far so have not had time to post much, but I have been smoking!

    I have been having fun testing out the differences in smoking on my BGE vs. my WSM and so why not use this excuse to smoke a nice brisket I had lying around!


    I trimmed a little of the fat, folded the sucker into and extra large zip lock, and marinated it for about 14 hours, here is the recipe of the marinade I used:

    - 1 Cup Bourbon

    - 1 Cup Brown Sugar

    - 1 Cup Olive Oil

    - 1 Cup Mustard

    - 1 Cup Worcestershire Sauce


    Next, I took it out of the fridge and sprinkled a bit of Kosher salt and Black Pepper, and finally onto the Egg at about 235F;


    At an IT of 165 I wrapped in foil with some beef broth;


    Finally pulled it off once it passed my toothpick test (I think the IT was about 203F). Final product;

     

    Came out incredibly moist and once again a huge success. The egg is great for holding temps during these long smokes...so I actually got some sleep...but it did not give it that nice smoke ring that my WSM gives.

    Cheers,

    Knife
     
    crazymoon likes this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    KB, Excellent job on the brisket ,it looks scrumptious!!!!![​IMG]
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking brisky!
     
  4. knifebld

    knifebld Smoking Fanatic

    Thanks bud...made some burnt ends too but those were gone before I could take a picture!

    Thanks!
     

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