Slice thinly against the grain.Before continuing this article, I wanted to let you know that I have a YouTube channel where I showcase all sorts of video content related to BBQ. Remove the brisket from the foil to a cutting board. Remove the brisket to a large plate and let rest in the wrap for at least 1/2 hour. Poke the brisket with a fork, if it's not tender cook it longer until it is. Transfer the brisket back to the EGG and cook until it reaches an internal temp of 200☏/93☌, about 2 hours. Wrap the foil all around the brisket to form a complete package, being careful not to puncture the foil. As you begin to fold up the foil around the brisket pour the coffee over the meat. Lay the brisket on the foil fat side down. Lay out a big double thick sheet of heavy duty aluminum foil. Cook without peeking for 4 hours.įlip the brisket and cook another two hours until the brisket is well browned and reaches an internal temp of at least 160☏/71☌. Place the brisket in the EGG fat side down. Set the EGG for indirect cooking at 250☏/121☌ with pecan wood for flavor and a drip pan on the convEGGtor™ Plate Setter.īe sure to trim any loose pieces from the brisket and any excessive fat from the lean side.Īpply a heavy coating of the rub on all exposed meat surfaces and a light coat on the fat cap. 1 flat cut brisket, about 9 pounds with the fat cap left on.Then take down these ingredients and be ready for some great BBQ. If you love brisket, you'll need a few things - the first is a Big Green Egg Smoker from Casual Patio Pools & Spas. BBQ Ray Lampe shares his Big Green Egg Brisket recipe. Flat Brisket BBQ Recipe on Your Big Green Egg Dr.
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