(AW) The Brisket

OK, it was finally time to attempt the dreaded brisket.

Now we are not Jewish, so everything in our body tells us we should just do pork instead, but Mike thinks it is worth doing.



So, we marinated a brisket in our beef marinade, and then covered the meat in a dry rub, and left overnight.

This morning, we fired u the BGE, and using the DigiQ, set the egg to 225f, and cooked the brisket, fatcap down for 4 hours. 

Then we turned the meat, and cooked until the temp hit 160f.

At this point, we wrapped it in double foil, and just before we closed it fully, we added a cup of strong black coffee.

We then cooked until it hit 190f. 

When we carved it, we got a wonderful smoke ring, and the meat was everso moist....

But....

It tasted like nice beef.. Not amazing beef, or mind blowing beef, just nice beef.

Maybe we have been spoilt by some of our creations so far, but this was not in our top ten of meat cuts to egg.

Brisket is the jewish version of pulled pork, but I'm afraid it doesn't come close.

Sorry Brisket, but next time we low and slow, it will be piggywiggy.