We've made many a brisket on the Big Green Egg and this was hands down the most delicious and successful cook yet.
We simply slathered it in Whataburger mustard (our secret weapon- perfectly balanced acidity for grilling), then generously cracked fresh pepper and Himalayan salt all over. Let it come to room temp about an hour.
We used B & B hickory and brought the temp to 200 degrees. Indirectly cooked this 7 pounder for 11 hours. We sprayed it with Beef stock every hour. Then we wrapped in butcher paper, wrapped in a towel and placed in a cooler and let it rest two hours before slicing.
This truly tasted like MEAT BUTTER. I've never had such a tender and unctuous brisket in my life! Doesn't get much more Texan than that! Fresh corn on the cobb, my Drunken BBQ Baked Beans wrapped up the whole affair with a gluten free local blueberry pie and fresh whipped cream. Lawd have mercy make the tastiness stop!!!!!!!!
|This is the brisket from 2018-we did not trim it, so it was kind of fatty. You can learn trimming skills from Aaron Franklin on you tube.|
Naughty yet fun mitt my friend gave me ;-)