Friday, December 30, 2011


I really wanted to try and make a brisket for Christmas day. I realize that you should never make something you've never tried when guests are coming, but I decided to gamble. 

I started with a whole "packer brisket" from the local Sam's Club. My local grocer sells this variety on occasion, but Sam's is much more reasonable. The brisket I picked was 12.45 pounds.

I could have marinated or brined it prior to using a dry rub, but I didnt have the time. Here is how I did it:

I removed the brisket from the plastic and coated liberally with dry rub. The recipe is:

2 tablespoons dark brown sugar
1 tablespoon chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
2 teaspoons dry mustard
2 teaspoons ground cumin
While the brisket was coming to room temperature with the rub, I completely cleaned out the Big Green Egg. This meant removing the fire ring and fire box. I wanted to make sure that there was nothing restricting the airflow. To build the fire, I started with larger pieces of lump and kept adding pieces by hand till the lump was at the top of the fire box. I placed a few handfuls of lump in the chimney starter (half full) and fired it up. After about 15 minutes the chimney starter was ready and i dumped the burning lump in a circular pattern. The goal was to hav ethe fire burn slowly and continuosly. I added the plate setter, drip pan and grate and stabilized the temperature at 250 degrees.

I inserted my wireless thermometer and put the brisket on the grill. Since we were planning on eating the next day around noon, I put the brisket on at 8:15 at night. The egg seemed stable so i set an alarm on the thermometer and went to bed around midnight. Unfortunately for me, the wireless thermometer couldn't reach the bedroom and was having technical difficulties. Since I didn't have a plan B, I set an alarm for every 1.5 - 2 hours to wake up and check the fire. I hate waking up like that so that was the most difficult part of the cook. Sometime in the middle of the night, it started to rain. I was worried the egg would have issue, but it stayed on temperature like a champ. i had to adjust the vents slightly, but I was impressed by how well it maintained temperature.

After about 14.5 hours, the brisket was 195 degrees. I took it off, let it rest over an hour (guests weren't here yet), then sliced it. I may have messed up the whole against the grain cutting, but I loved it. This is by far the best brisket I have ever made.

I love my Big Green Egg. Here are the pictures:

Whole packer cut brisket

Rub added and waiting to go on the egg

After 14.5 hours, it is finally done

Ready for slicing


It was tender and tasted great

Food Porn

Sometimes I forget to fully document the items i cook on my BGE. Here are some random pictures of items I have made:



Garlic shrimp and bacon wrapped shrimp - before

Shrimp - After
Sausage stuffed jalapenos - before