middle of the work week fast smoked brisket on the green egg

[themule69]

here we go with a fast smoked 3# brisket rubbed no sugar in this rub. going to start at 275 with heavy hickory smoke.

here it is rubbed. on a foil covered rack going to add some beer.

oh i mean to the pan.

brisket 1.JPG

• themule69
• Jan 22, 2013

rubbed

brisket 2.JPG

• themule69
• Jan 22, 2013

egg almost up to temp.

green egg.JPG

• themule69
• Jan 22, 2013

brisket going on the egg.

brisket on egg.JPG

• themule69
• Jan 22, 2013

heavy smoke. remember it is dark so not as much smoke as it looks like.

brisket green egg.JPG

• themule69
• Jan 22, 2013

this is going to be a fast smoke. more to come.

also have a bottom round going for french dips for lunch.

DSC00968.JPG

• themule69
• Jan 22, 2013

 

[themule69]

here we go with a fast smoked 3# brisket rubbed no sugar in this rub. going to start at 275 with heavy hickory smoke.

here it is rubbed. on a foil covered rack going to add some beer.

oh i mean to the pan.

brisket 1.JPG

• themule69
• Jan 22, 2013

rubbed

brisket 2.JPG

• themule69
• Jan 22, 2013

egg almost up to temp.

green egg.JPG

• themule69
• Jan 22, 2013

brisket going on the egg.

brisket on egg.JPG

• themule69
• Jan 22, 2013

heavy smoke. remember it is dark so not as much smoke as it looks like.

brisket green egg.JPG

• themule69
• Jan 22, 2013

this is going to be a fast smoke. more to come.

also have a bottom round going for french dips for lunch.

DSC00968.JPG

• themule69
• Jan 22, 2013

in about 2 hour the brisket is at 152 deg. WARP SPEED AHEAD. gotta work you know

 

[themule69]

we have hit the stall. kicked the egg in the

. up to 325. looking good. first time i have

peaked. looking good. remember it is still under 3 hours since i started heating the egg. 31 deg outside.

the green egg is so nice to work with. wish i had the EXLARGE. light it and set the draft. walk away.

 

[lee 277]

Very interesting your cooking choice of the egg as well as the speed cook. Looking forward to seeing the results.

 

[themule69]

brisket 6.JPG

• themule69
• Jan 22, 2013

brisket 5.JPG

• themule69
• Jan 22, 2013

it doesn't have the bark a slow cook would have. but i have to go to work in the morning. under 5 hours with a 3# brisket. from the time i lite the egg till finished resting 197 deg. and on the plate cooked . i know you would say 1.5 hours per pound which = 4.5 hours.

i am saying under 5 hours after i start to trim the brisket. lite the egg. get up to temp. wrap at 195. rest an hour. it is now ready in under 5 hours after work.. so happy

i showed you mine. show me yours.

happy smoken

 david

 

[lee 277]

Great q-view David. Looks good. As soon as the weather up north warms up a bit I'll be a posting.

 

[themule69]

sliced

brisket sliced 1.JPG

• themule69
• Jan 23, 2013

brisket sliced 2.JPG

• themule69
• Jan 23, 2013

brisket sliced 3.JPG

• themule69
• Jan 23, 2013

 

[dirtsailor2003]

Looks good!!!

 

[leonidasmma]

Man that looks great! Thanks for sharing!

 

[themule69]

a little smoke ring. not like you would get with a slow and low smoke. but it does have some smoke.

brisket smoke ring.png

• themule69
• Jan 23, 2013

 

[cricky101]

Looks good!

I haven't ever done just the flat (only whole packers), but I always go hot-and-fast on my briskets now. I usually start them about 250 for an hour or so, then up to 275-300+ until the bark is the way I want. Then into foil until it's super tender and ready for a rest.