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.