 |
| Smoked Brisket |
This is probably the final brisket "experiment". I've done it on the gas grill, in the
oven, and on the Traeger
pig - but I'm going back to the Big Green Egg, because it does brisket best.
This is one of our own briskets, which I marinated overnight in 1/4 cup of cocktail sauce, 1/4 cup of Union Brand chili paste, and an entire head of garlic and a large onion that had been minced in the food processor.
In the morning, I left the onion mixture on the meat and coated the brisket in turbinado sugar, and left that on the counter to melt while I set the Egg to 250f. Once it was stabilized, the meat went on indirect over a pan of water (9:30 a.m.) with a probe set to alarm at 185f. It cooked until 195f, (5:00 p.m.).
 |
| Boucher Farm Brisket |
The brisket was removed from the heat when the meat "pulled" - when a fork was stuck in, twisted, and the fibers came apart.
 |
| See the pull at the left under the probe? |
I let it rest for 20 minutes under foil and a heavy towel before making a snack.
 |
| Brisket Sandwich |
Moist and beefy, with a sweet and spicy kick from the chilies and horseradish (cocktail sauce).
