Brisket to go!

Wow. That's all I have to say. I've had trouble getting brisket right for some time. It's either on or off it seems. But this last weekend Cousin Alan and I cooked one using a fast method that Skee and I have been kicking around, and all I have to say is...Wow. It turned out great. This is by far the best brisket I've made to date. It was moist, juicy, tender and oh so good. I'm super pleased with the results. Here's the rundown of the cook prep and process we used.

I bought a USDA Choice packer brisket from Sam's. That's basically the flat and the point all in once piece with very little trimming, pretty much like you've seen on here before. I trimmed some of the fat off the brisket and then prepared a rub using kosher salt, black pepper, and white pepper, with basically 2/3 black to 1/3 white peppercorns. I ground the peppercorns in my spice grinder to a slightly course consistency. I used a little worschester sauce on the brisket to moisten it and then added the spices. That was pretty much it.

We got the egg up to temperature, 225 degrees, added some smoking chunks, the plate setter and then set the brisket down on the grid to begin cooking. We cooked the brisket like this until it reached a temperature of 165 degrees. We then wrapped the brisket in heavy duty aluminum foil and added the juice from one jar of pepperocini peppers, with a few peppers sprinkled on top (we figured it couldn't hurt...hehe) We then brought the temp of the egg up to 350 degrees, yeah that's hot! We then tested the brisket about every hour to hour and a half for doneness, we were looking for the temp probe to just slide in to the meat with very little resistance. After a few hours we pulled the brisket and then let it sit in a cooler to rest.

After about 2 hours we sliced the flat away from the point and proceded to slice up the flat. OMG...it was awesome! Definately the best I have done to date. We slopped a little of Cuz's special bbq sauce he got from Rudy's and we ate until we could hardly move. It was goodness. I can't wait to try this again. I'd cook one for Thanksgiving if I thought I could get away with it...hehe

Wow, it only took about 7 hours for this bad boy to cook! Another couple hours for a rest and it was fast compared to other brisket cooks I've done. Good stuff!

Smokin'!!!
The Alfster