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Categories Beef Daddio's Easy Tender Brisket
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Daddio's Easy Tender Brisket
Description:

One of the forums most viewed and highly rated recipes.

Please see notes below.

Ingredients:
  • 1 Untrimmed Beef Brisket (see NOTE)
  • 8 Garlic Cloves
  • 1 Sweet Yellow Onion
  • Your favorite dry rub (I use John Henry's East Texas Brisket Rub)

NOTE: This recipe specifies "Untrimmed Beef Brisket", would this normally mean a whole "Packer" brisket, flat and point by default?

Instructions:

The Prep

Wash brisket and pat dry. Sprinkle liberally with dry rub.

With a food processor, blend onion and garlic into a paste.

Smear garlic and onion mix on meat.

Put brisket in a plastic sealing bag and place in the refrigerator overnight

Next morning, take brisket out of the refrigerator. Remove garlic and onion mix. Goal is to get meat close to room temperature before you place it on the Egg. So place brisket back in the bag, and soak it in warm water in the sink while you get the fire ready.

The Setup

Get the fire started. Place three or four fist-size chucks of hickory or mesquite in the fire. Place the grill on the Egg (I like using indirect heat but do not have a plate-setter, So I use a pizza stone, a round drip pan and a grill extender instead). Place the pizza stone on the grill. Place a drip pan on top of pizza stone. Place grill extender over the drip pan.

Just before you get ready to put the brisket on the Egg, apply dry rub again.

The Cook

Place the brisket on the grill extender, fat side up. Place the Polder thermometer in the meat. Close the Egg.

Try to keep the Egg dome temp between 200 to 225 degrees. Cook for about 12 hours or until the Polder registers a internal meat temperature of 200 degrees

Take it off the egg and it's ready to slice and serve. The Brisket should have a slight exterior crust with a nice pink smoke ring. It is so tender that your dinner guests won't need a knife. The best compliment from guests is when they are asked if they need any BBQ sauce, and they tell you it's perfect without any!

Notes:

Some questions to the author or others...

This recipe specifies "Untrimmed Beef Brisket", would this normally mean a whole "Packer" brisket, flat and point? Would cryovac be acceptable?

Any tricks for keeping the EGG going for 12 hours at low temps in case you don't have a controller?

There is no "resting" period in a cooler that many folks use. What's the effect of this?

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Thu 15 Dec 2005 21:54:17 UTCViewed:30719 times
Author:Mark EvansEmail:mge825y@aol.com
Rating:4,15 (27 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
MikeComment added on: Fri 15 May 2009 04:35:31 UTC
Is that a typo that this brisket should be cooked till 200 degrees? Thanks.
GeekboyComment added on: Sat 09 Jan 2010 05:10:56 UTC
No way - you HAVE to go past 175 or the collagen will not render down into gelatin. 195 or 200 tends to be the "sweet spot" for both brisket and pork shoulder to ensure that ALL of the tough material has been turned into flavour.
Holy SmokesComment added on: Thu 10 Feb 2011 20:13:21 UTC
My "magic" number for brisket is 210 degrees...
george_spiva@mac.comComment added on: Fri 27 May 2011 13:45:48 UTC
Brisket
george_spiva@mac.comComment added on: Fri 27 May 2011 13:45:55 UTC
Brisket
george_spiva@mac.comComment added on: Fri 27 May 2011 13:46:26 UTC
Brisket
ForniaComment added on: Fri 21 Dec 2012 03:40:30 UTC
I think the 200-225 might be a bit lower than you'd wanna go. Without a controller, that could be an unlit Egg after 8-10 hours.
Boarc1Comment added on: Sat 29 Dec 2012 21:07:05 UTC
I want to cook one day and serve the
next. Any great warn up suggestions.
T. ArataComment added on: Wed 06 Feb 2013 22:26:00 UTC
Brisket should be cooked to 190 to 195 degrees, then pulled. A good trick is to wrap the brisket in foil (with a little beef broth), put it in a cooler, pack the cooler with towels, and let it sit for a few hours. It will still come out piping hot. If you overcook brisket (e.g., to 205 - 215 degrees), it will just crumble apart when you try to slice it!
triplebs1Comment added on: Mon 24 Jun 2013 23:06:14 UTC
This Brisket Recipe FANTASTIC!!! Cooked for 22 hours at 225% and brought the internal temp to 200%!!! Cooking at this temp for so long rendered all of the fat into the Brisket!!! Would highly recommend this Recipe!!!
epeterson2Comment added on: Wed 02 Apr 2014 02:52:32 UTC
I tried this recipe for my first brisket and looked like a hero! Don't know that I ever will want to change anything!! Give it a try!
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