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This Brisket was cooked on July 21, 2007 on my Big Green Egg.  It is abolutely the best Brisket I have made.  A great hint from Chuck/TX on the Big Green Egg Users forum  was really helpful.





These are the basic Steps that I followed:
1)  Rub
2)  Cook to 165-175F at 230F w/handful of mesquite and hickory wood chips mixed.
3)  Double wrap in foil and add 2oz beef broth (Tks Chuck/TX !!!!!!).
3)  Cook to 195F.
4)  Wrap in towels and put in cooler.
5)  Leave for at least one hour.
6)  Savor your efffort
7)  Slice
8)  Enjoy...

More detailed steps below.





Great Smoke Rings.  Actually a chemical reaction between the smoke and meat.  I will try to find the article I read about this and put in a link. .













I knew this was going to be good from the moment I cut it.  It was so tender, juicy and literally falling apart in some spots.












Well my presentation isn't the best.  However I did have a bunch of folks staring at me to hurry up and serve as I was trying to take this picture.  People think I am nuts with this stuff.



 		July 21, 2007 Slicing Brisket
Collage of Steps
Close up
Brisket Sliced 2
Brisket on Platter

This brisket was put on at 4AM and came off about 4PM.  Internal temp was about 195degrees. Cooked at ~235 degrees.   The night before I put very small amount of canola oil on outside and yellow mustard and rubbed with the rub I made JerryD's Butt Rub.  No need to put too much, a nice heavy dusting will do - I massage the rub into the brisket with the back of a metal table spoon.  After putting on the rub, I like to let it sit for a few/several hours overnight or longer.

The reason I used the canola oil/mustard was to ensure the rub would stick and prevent drying.  Not sure it makes a difference really, but this one turned out better.

This time I followed the instructions of "Chuck/TX" that I got from a Big Green Egg Users Forum Post.  Basically he told me once the Brisket gets to 165-175F to double wrap with aluminum foil and add about two ounces of beef broth and put back on the egg.  Actually, in the one above I used no salt bouilioun and added a couple teaspoons of worsteshire.

The explanation of Chuck was that in the hundreds of briskets he has made this brings an additional tenderness and also speeds up the final stage of the cook.  I have to agree and I will do this on next one too!

For sure, once the brisket hits desired temp (say 195 or 200 F)- let it rest by wrapping in alum foil (shiny side in), and then wrap foiled brisket in a towel or two and then place in a cooler. I use a 18 pack size cooler. Let it rest for at least an hour. (note it will still be hot even after multiple hrs).  I actually left the one in the pics above in the cooler for about 3 hrs before slicing.  It was still hot!!

Guidelines that tells you how long to cook a brisket - from what I have seen are between 1.5 to 2hrs per lb. Mine above took 12 hrs.   Moral to the story is don't invite people that you don't want to hang out with because you must be patient.  IF the cook takes longer than needed you may need to have a few beverages while waiting for dinner to cook.  For example, a 7 pounder can take 10.5 to 14 hrs or more... (note the Cooler method above will keep your brisket juicy warm for hours so it doesn't hurt to start early).

On my first brisket I had to wait forever.   It was 7lbs and misread the label as 5 lbs....That was a 3+ hr mistake... The label on brisket was $4.99/lb and 6.99Lbs.  Somehow I mixed them up and thought and later realized my error but the brisket wasn't ready til about 3 hrs past the planned time....