Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 336 guests online and We have 3 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
recipes
Categories Beef Big Nat's Simple and Delicious Beef Brisket
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Big Nat's Simple and Delicious Beef Brisket
Description:Fool proof easy to follow Brisket recipe done the right way, on a Egg.
Ingredients:
• 2 Tbs Lemon Pepper
• 2 Tbs Garlic Pepper
• 2 Tbs Black Pepper
• 2 Tbs Kosher Salt
• 1 Tbs Oregeno
• 1 Cup Soy Sauce
• 3 Cup Lea & Perrins Worcestershire
• 1 Cup Olive Oil
Instructions:Mix all of the ingrediants in a bottle that you can close in order to mix them effectively (ie shake it up good). The brisket should come in a thick plastic vacume wrap, if not a big ziplock will work. Cut a hole in the plastic wrap at the top and pour the mixture in. If using a ziplock just pour it in and close. Let the meat soak for a min of 4 hours in a frig or on ice. Pull it and let it reach room temp.

Cook the brisket fat side down on a V rack for 1 hour per pound at 225 degrees. Feel free to use hickory or any wood you choose, plain lump charcoal works fine. The thickest end of the meat should be at 140 degrees to be done completely.

Notes:Let the cooked brisket sit for 10 -20 min then slice thin ¼ inch. Great served plain or on the sandwich of your choice.
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 07 May 2008 23:30:50 UTCViewed:11775 times
Author:Nat HookerEmail:nbhooker@comcast.net
Rating:3,08 (12 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
bubbatimComment added on: Wed 01 Jul 2009 22:26:05 UTC
190 internal temps to render the fat
amstafComment added on: Mon 06 Sep 2010 15:15:32 UTC
Thanks, I did a brisket this weekend. It tasted great, but it was a little tough. I cooked it for about 4 hours to long. I wish I would have seen your recipe first. Thanks
grokComment added on: Tue 26 Jul 2011 21:26:27 UTC
yep, around 170 is when the collagen starts gelatinizing, so it should be at LEAST that when done. So I've read.
BBQRComment added on: Thu 24 May 2012 19:45:47 UTC
start probing meat for resistance when internal hits 180. Should be ready to come off and wrap for a little while around 185 to 190. I think 200 is too long. Pull it off as soon as the probing tells you it's gone soft or surrendered!
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Tuesday, Mar 31, 2020 1:27 am
31416 registered users
0 today
1 this week
2 this month
Last: SCDean
Total Posts: 1,249,279

Our New Members

  • SCDean
       2020-03-30 02:23 AM
  • Peetro
       2020-02-15 07:11 PM
  • Romby
       2020-02-05 01:11 AM