I have not written for a while as I was under the weather with a suspected stomach bug. I managed to get back to 100% by Thursday and took on the daunting challenge of slow cooking a beef brisket. I am still a newbie with the Big Green Egg and have only used it to cook a Chicken (disaster), Pizza (another disaster), Pork Butt (awesome), some Ribeyes that were amazing, a Leg of Lamb that was good and now the Brisket. I have searched online and talked to numerous cooks who all warned me of the perils involved with this particularly tough piece of meat. It needs a long, slow, low heat smoking if it is to tenderize without drying out.
I started off with a 5 1/2 pound Flat Cut Brisket from Costco, it was not expensive. I slathered it in spicy mustard and then rubbed some Original Rub all over. The charcoal was lit and the firebox filled with moist wood chunks. I settled the temperature at about 250F and placed the meat onto the grill with the fat cap side down. After 5 hours I flipped the meat and inserted a thermometer into the thickest part. Within two more hours it was ready with a 190F internal reading. I covered it in heavy foil, wrapped it in towels and put it in a cooler for the afternoon. When it came time for dinner I sliced it 3 mm (3/16 in) thick and it was deelish with some homemade BBQ sauce. The cut of meat was large enough for the 5 of us plus breakfast for me in the morning. My only mistake was to let the heat get up to 300F a few times, controlling it to 250F is paramount to avoid any dryness. I feel empowered now to cook anything on this grill and look forward to the Turkey I have postponed. FWIW I sipped on Single Wide IPA from Boulevard Brewing Co. It had the right balance of hoppiness to go with the spicy/sweet tang of rub and sauce. Heaven….