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Ingredients. 1 6-9 lbs. brisket (best available preferably Wagyu) 1 cup salt. 1 cup ground black pepper. ¼ cup garlic powder. ¼ cup Paprika. ¼ cup ground white pepper. ¼ cup white sugar. ¼ cup ground mustard. Instructions. Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C, using soaked oak or mesquite chips.
Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plastic wrap and let rest for one to two hours. Set the EGG for indirect cooking at 250°F/121°C. Add in soaked wood chips (hickory, apple or cherry) if you choose.
Dec 12, 2023 · 1. Trimming and Seasoning your Brisket. When it comes to trimming and seasoning your brisket, attention to detail is key. Start by trimming off excess fat, leaving about ¼ inch to ensure flavor and moisture retention. Next, you want to add a binder of mustard or oil to your brisket.
Texas-Style Brisket - Big Green Egg. Recipe courtesy of Matt Pittman of Meat Church. You can read more about Matt and Meat Church on P30 of our Lifestyle Magazine. This brisket is wonderful alone or served with soft tortillas and taco toppings. 0/5 (0 Reviews) Ingredients. One 10 to 12 lb (4.5 to 5.5 kg) whole packer brisket (Choice or higher)
Recipe. Course. Main course. Category. Classics, Meat. Cooking technique. Slow-cooking, Smoking. Level. Average. Prep time. 20 minutes. Cook time. 720 minutes. Total. 740 minutes. Amount. 16 persons. Brisket is an exceptionally delicious piece of meat to cook on the Big Green Egg, but also quite a challenge to cook perfectly.
The basics tell us to season it, smoke it at around 250°, wrap in foil or butcher paper at 165-170°, pull it at 203° and rest it in a cooler for at least one hour, if not longer. Sound about right? There are many small variations that you could do but this is the basic outline on how to properly smoke a brisket.
Ingredients. 1 flat cut brisket, about 9 pounds with the fat cap left on. BBQ rub as needed. 1 cup strong black coffee. Instructions. Set the EGG for indirect cooking at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™. Trim any loose pieces from the brisket and any excessive fat from the lean side. Do not trim the fat cap.
