We were advised by our butcher (& fellow egger) to cook the brisket to time rather than temperature. His advice was to some the brisket for 2 hours, wrap for four hours and then, most importantly, rest for two hours.
Zero alpha bought a beautiful piece of brisket and we applied a basic chilli barbecue rub and let it sit in the fridge overnight to absorb all the flavours. We put some applewood chunks in to soak overnight too. The following morning, we set the egg up for indirect cooking, 225 deg F with the digiQ doing the "heavy lifting" of keeping a constant temperature. When the egg was stabilised at the required temperature, we added the apple chunks and put the beef (which we had allowed to come up to room temperature beforehand) on the grid. We left it to smoke for 1 1/2 hours until it started to darken in colour.
The beef came off, still wrapped, and we wrapped it in a towel and placed it in a cool box to rest for around 2 hours.
When we unwrapped the meat, it was still hot and beautifully moist. It had a spicy, creamy taste and was delicious in a fresh bread roll with salad, slaw and crispy onion rings. There was loads left which has been put in steamable bags and frozen ready for the planned meals in the days ahead. It will go into our home-made pit beans, beef chilli fajitas and also into a smokey macaroni cheese (oh...and Turkleton's roll for his lunch tomorrow!)
Delicious!
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