Big Green Egg

With last week’s weather doing an excellent impression of early September, I decided it would be foolish not to put the Big Green Egg to use again.  And since I’m becoming fairly comfortable with various cuts of pork on the Egg, I figured it was high time I tried my hand at one of my favorite types of barbecue: Beef Brisket.

Like pork shoulder, brisket is a tougher (and thankfully less expensive) cut of meat which requires a low-and-slow cooking method to tenderize the meat and render it truly delectable.  Sure…you could braise the meat in an oven or a slow cooker, or you could brine it and turn it into corned beef, but there’s no substitute for really good beef barbecue.  And the best part is that it’s actually rather forgiving – even if you overcook it a bit (which I may or may not have done…don’t judge me!), you should still be able to enjoy plenty of delicious, tender brisket.

Details on preparation and cooking and a few cautionary notes after the jump. (more…)

As you may recall, I’m a bit of a barbecue fan.  And not just a passive fan, either.  My experiment with pulled pork wasn’t my first time using the Big Green Egg.  For my first endeavor into the world of slow-smoked cooking, I worked with David (the friend who introduced me to KCBS judging) to cook up a few slabs of ribs for the Super Bowl.

Unlike pulled pork, which requires cooking time upwards of 15 hours to ensure tender and tasty results, slabs of pork ribs can be smoked to perfection in as few as four hours.  So we committed the better part of the afternoon to the effort, and we settled in with a few beers to tend the Egg.

A description of the process after the jump.

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