Brisket on an Egg - QView

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knifebld

Smoking Fanatic
Original poster
Mar 10, 2014
890
195
Valleyfield, Quebec
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
 
  • Like
Reactions: crazymoon
KB, Excellent job on the brisket ,it looks scrumptious!!!!!
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