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Brisket for Fathers Day

post #1 of 3
Thread Starter 

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 202..so 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.

post #2 of 3

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

post #3 of 3
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

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

 

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

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