Of another brisket.
This one started as an 8 pound Angus flat lightly seasoned with some Montreal steak seasoning and slow cooked on the Egg for about 12 hours.
I threw a few soaked hickory chunks on the fire when I put it on and it got an hour or so of good smoke.
It was actually even better than it looked. The dang thing was certified Angus beef and cost way more that I would have ever paid!
But it was a B-Day gift from family so I made sure to share it appropriately.
My only option in the Egg is lump charcoal for the main cooking fire. I usually add some wood on the coals at the start for some flavor and a little bit of a smoke ring.
I have a couple of bags of mesquite chunks and I'm gonna use some of them on the first packer brisket I do.
That'll work. I build a mesquite fire in the pit and it lines out around 325-350*. Just before closing the lid (when I have a good bed of coals), I sear the untrimmed brisket, fat side down, turn and sear lean side, slide brisket back past coals, fat side up and leave it be 5-6 hours.
Originally Posted By: Lefty SRHVery nice Jeff, and Happy Birthday
Thanks!!
hm,
I think it looks mighty fine myself!
The only mesquite around here comes in bags. Tractor Supply had them on sale a while back and I grabbed a couple.
We do mostly butts and ribs.
Brisket has a flavor all its own and we'll be doing more now that I've learned a little about cooking them.
Thanks, Jeff. I'd always wanted a brick pit and when there was just enough brick left over from our patio, had it built. Cost wasn't too bad until I went to put the doors on.
Decided to bite the bullet and go stainless. Now I'm glad I did, but...ouch! The grill slides out the front doors for easy access, then slides back so meat is not above fire box.
Mesquite is so plentiful here, that is almost entirely what I use except when I trim my oak tree. Like you, I found bags of oak chunks on sale and sometimes used that in conjunction w/mesquite, but that's all gone now.
Here's a CHART of woods used for smoking that you might find interesting. Have a 45 year old avocado tree w/lots of dead wood that I just might have to try but will have to wait until after avocado season.