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|
|See the pull at the left under the probe?|