Jacob's Ladder | Beef Recipes | Low & Slow Recipes | Smoking Recipes | Big Green Egg

Jacob’s Ladder

By Big Green Egg

A great alternative to brisket, with a gorgeous fat cap and soft, flavourful meat, perfect for slow cooking

Overview

Jacob’s ladder is one of the best alternatives to brisket out there. With a gorgeous fat cap and soft, flavourful meat, this is one of our favourite EVER slow-cooked barbecue recipes.

Even though this recipe will probably be done in around 8-9 hours, give yourself the day as cooking times could well vary

Set up your EGG

Set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 110˚C.

Cook the beef

Remove the Jacob's ladder from the fridge and let it come to room temperature.

Season the meat liberally with the flakey sea salt, making sure you cover it well, then place on the grid.

This cook will take around 8-9 hours. The beauty of the EGG is that its temperature control lets you get on with your day. That said, you still need to make the salsa verde.

Make the salsa verde

Prepare your salsa verde a few hours in advance to give the flavours a chance to build and infuse. Finely chop all of the dry ingredients and transfer to a bowl. Slowly stir in the mustard, vinegar and olive oil. Season to taste and leave covered in the fridge.

salsa verde

Rest the meat

Once the Jacob’s ladder has reached an internal temperature of 93˚C, remove it from the EGG and let it rest, covered, for 2 hours.

To serve, portion on the bone for a primeval affair, or slice off the bone. Dress with salsa verde and dig in.

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