Posted by johngl
Contrary to popular belief, doing a good brisket takes some effort…and time. Lots and lots of time. It was the toughest thing to get through my thick skull: some things you just can’t rush.
Early on, I tried four hours, then six hours: still no joy. Finally, I went to ten hours and even longer. At last, I’d hit upon it! It wasn’t the seasoning, or the meat, or the smoker: it was just time. Well, okay, not just time; the rest of those things play a very important part, but I think you know what I mean.
So, when getting the Big Green Egg thing ramped up for a brisket, I knew that I was in for a fairly long haul. Out of the gate I was shooting for 10 hours. Well, ten hours of cook time anyway.
The seasoning of the brisket began yesterday morning. Liberal amounts of salt, fresh ground pepper, and some granulated garlic was all that I used.
I wrapped it up and popped in back into the fridge.
23.5 hours later…
the Big Green Egg was belching smoke from the chimney starter. It was an absolutely glorious beginning to a wonderful day.
About a half hour later, I hoisted the brisket into the Egg.
Getting the Egg regulated temperature-wise is pretty straightforward if not a bit touchy. Vents near the bottom and on the top of the Egg make for near infinite ventilation possibilities. A tap here, a slide there, and I was pretty well dialed into the 250°F number where all the magic happens.
At about eight hours, I decanted the wine.
I had this outstanding $10 Tempranillo yesterday afternoon with the bone-in ribeyes. I went back to the store today and picked up a case. Yes, it is that good. The longer it sits open, the better it gets and hence the decanting.
At ten hours, I plunged the thermometer into the brisket and it came back at around 192°F: the wonderful leathery-looking mahogany-colored brisket was ready.
I popped it off the grill and let it rest a few minutes.
I sliced it up!
About the only thing I could complain about is that the great red smoke ring I get when I use my two-chambered smoker isn’t quite as prevalent when using the egg. The good news is I didn’t have to spend nearly as much time tending the rig. I guess that’s a reasonably fair trade.
Ten hours. Minimum.