![]() I lit the BGE at 7am (figuring it would take all day), let it get going, adjusted bottom and top vents until it was holding steady at 225. ![]() I started with a completely cleaned BGE with fresh lump charcoal. Here’s what I did: I started with a 6.5-lb flat, rubbed and refrigerated the night before. First – I hit the finish temp of 200-F after 5 hours. ![]() I tried doing a Brisket Flat for the first time ever with my BGE, and I have some questions. Serve with raw onions, jalapeños and white bread. Carefully remove the brisket from the foil to a cutting board. Slice thinly against the grain. Remove the brisket to a platter and let rest in the wrap for at least a half hour. Poke the brisket with a fork to make sure it’s tender, and 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. Apply a heavy coating of the rub on all exposed meat surfaces and a light coat on the fat cap. Trim any loose pieces from the brisket and any excessive fat from the lean side. Set the EGG for indirect cooking at 250☏/121☌ with pecan wood for flavor and a drip pan on the convEGGtor™. ![]()
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