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Categories Beef DJ\'s too simple Brisket
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DJ\'s too simple Brisket
Description:This is so simple I feel guilty for writing it here. Brisket done easy no fuss and tastes great.

I used a 3.5lb beef briket but you can use whatever size you want.

Stubbs Beef Marinade (I got mine @ Publix here in Fl)

1tsp give or take to your liking Onion Soup Mix (powdered)

Everglades seasoning 1tsp-1.5tsp


I trimmed off the excess fat. Then scored both sides of the meat. I also took a fork and gave it a few pokes all over on both sides to let the marinade in a little better.

  Put it in a zip lock bag poured enough marinade in to cover suffeciantly and removed the air so all of the meat is covered in liquid. Popped it in the fridge for around 16hr.

  Removed from fridge a couple hours prior to going on the fire to let it sort of stabilize. This was a good time to finnish up the seasoning and let it work some. First I sprinkled the onion soup mix powder on to one side and then dusted the same side with the everglades seasonings. Pat it in, flip the meat over and repeat. Adjust the onion soup mix and everglades as you see fit. Also added a light sprinkle of garlic seasoning. Not garlic salt as I figured there was enough sodium in the other 2 things. lol

  Fired up the Egg to about 225. Threw on my favorite chips (a Tenn whiskey varitey) and the V-rack with the high part of the V up. Layed the brisket over the rack and cooked it for about an hour a pound. I think the recomended internal temp is in the 145 range. Mine were actually done before I had figured. I took them out and placed on a large cookie sheet and covered with foil for 20-30 min before slicing up.

Notes: Try them all. I have not found one I dont like. The \"heat\" is pretty hot to me. I like the Catus Dust best. The fish and chicken is just as good on pork chops. UMMM
Number Of Servings:Source:
Vegetarian:YesTime To Prepare:40min + frige time
Date:Tue 07 Apr 2009 19:56:14 UTCViewed:11429 times
Rating:2,33 (3 votes)

recipe rating
1 (bad)5 5 (good)

Bad BobComment added on: Tue 21 Apr 2009 14:32:24 UTC
In my experience (somewhat less than 100) to have it falling apart tender I finish cooking in oven(or egg) covered for several more hours.
george_spiva@mac.comComment added on: Fri 27 May 2011 13:50:04 UTC
george_spiva@mac.comComment added on: Fri 27 May 2011 13:50:11 UTC
george_spiva@mac.comComment added on: Fri 27 May 2011 13:50:16 UTC
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