A couple of months ago I tried to do a brisket with the multiple steps with aluminum foiling in the middle and the change of temperature. I found the end result was a bit dry so I tried something else this time, and it turned out to be a really great and juicy brisket! Here are the instructions:
- Preheat the Big Green Egg to 250 degrees.
- Prepare the rub (Recipe taken here)
- Rinse and dry the brisket with some paper towells.
- Put the brisket on some plastic sheets, that will later be used to wrap it
- Apply the rub on the brisket in the direction of the meat fibers and rub until you feel that the rub is getting inside the meat.
- Wrap the whole thingin plastic sheets and put in the fridge for the night
- I like to prepare my charcoal for my fire the day before so that I'll be able to start everything very quickly in the morning, this way I'll be able to enjoy the brisket for diner if I got up early enough.
- Start fire, let it go up to 250
- Add wood chunks (not soaked), add a handful of chips too, they complement each other well. (I did hickory chunks and apple wood chips this time). Using 3 good chunks of hickory
- Add plate setter, legs up
- Add a drip pan, half filled with water on the plate setter
- Add the grill on top of all that
- Close the dome, and wait until the temperature stabilize again at a good 250 degrees
- When its stable for 15 minutes, add the meat on the grill so its directly over the drip pan, and dont forget your thermometer in the thickest part of your brisket
- Let it go until the internal temperature of the brisket indicates 185 degrees. You will notice around 160 degrees the temperature will stop moving for a good while, that's perfectly normal. It might even go down back to 150-155 and then start going up again.
- After a good 13 hours in my case, I got the brisket out, wrapped it in foil and let it wait for about 20 minutes before I started making thin slices out of it.
- Everyone was pretty happy about the result, and we still have a lot frozen to enjoy later :-)
