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Brisket on an Egg - QView

post #1 of 4
Thread Starter 

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

post #2 of 4

KB, Excellent job on the brisket ,it looks scrumptious!!!!!:points:

post #3 of 4
Tasty looking brisky!
post #4 of 4
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

KB, Excellent job on the brisket ,it looks scrumptious!!!!!points.gif

Thanks bud...made some burnt ends too but those were gone before I could take a picture!
Quote:
Originally Posted by b-one View Post

Tasty looking brisky!

Thanks!
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