You need patience, time and a little bit of love to get a brisket right. Not to mention a decent butcher and a Big Green Egg.
As with most Low & Slow cooks, you’re bringing a piece of meat up to a temperature where all the tough connecting tissue will be broken down, moisturising your meat and turning it from a tough cut into something that is soft and succulent. It’s so important to cook to temperature with a brisket and to not panic when you hit the ‘stall’ - keep the faith!
It’s a barbecue classic for a reason and totally worth the wait. Not only that, for bragging rights a good brisket is a solid benchmark for your skills as an EGG cook.
Set up your EGG for indirect cooking — with the ConvEGGtor in the legs up position and the Stainless Steel Grid on top.
Your target dome temperature is 110°C. Add in your EGG Genius if using and set the pit temp to 100˚C.
Mix your salt and black pepper to make your rub.
Rub your brisket with your rub, covering every side.
Add your choice of Woodchunks to the charcoals. Place your meat onto the Stainless Steel Grid. Use a Drip Pan and Roasting Rack if you'd like to collect the drippings for use in other recipes.
Insert an EGG Genius Meat Probe if you have one, and run the wire out over your ConvEGGtor leg.
Leave your meat to cook. Depending on the thickness of the cut, the age and quality of the meat this can take anything up to 20 hours to cook — but remember always cook to temperature, not time. You are looking for an internal temperature of over 88°C (92°C is ideal). When it’s cooked you should easily be able to push a knife into the meat.
Take it off the EGG and rest your meat for an hour wrapped in the Pink Butcher Paper, it needs to relax.
Serve with your favourite barbecue sides.