BIG GREEN EGG BRISKET RECIPES

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BIG GREEN EGG | BRISKET



Big Green Egg | Brisket image

What is brisket? Brisket is a cut of meat from the cow’s breast, which consists of two muscles: the lean ‘flat’ and the fattier ‘point’. It is an American classic that – thanks to the barbecue competitions – is gaining popularity in Europe as well. Making brisket doesn’t take a lot of work, but it does take patience. The exact preparation time is hard to estimate, and depends on the thickness and fat percentage of the meat. Start well in advance; you can easily let brisket rest for an extra few hours.

Provided by Big Green Egg

Total Time 550 minutes

Prep Time 70 minutes

Cook Time 480 minutes

Yield 20 persons

Number Of Ingredients 10

1 brisket (beef point end brisket), approx. 5 kg
2 tbsp paprika powder
1 tbsp ground fennel seed
1½ tbsp garlic powder
½ tbsp ground cumin seed
1½ tbsp dried thyme
1½ tbsp dried oregano
1½ tbsp dark brown sugar
1½ tbsp black pepper
1 tbsp fine sea salt

Steps:

  • Cut the hard sinews from the brisket and remove the excess fat. Mix the ingredients for the rub. Thoroughly rub the brisket with the mixture and let rest for at least 1 hour at room temperature.
  • Mix two handfuls of Hickory Wood Chips into the charcoal in the Big Green Egg. Ignite the charcoal and heat the EGG, with the convEGGtor, to 135°C. Lift the convEGGtor (wearing the EGGmitt) and sprinkle a handful of Hickory Wood Chips over the smouldering charcoal. Put the convEGGtor back and place the grid inside the EGG. Put the brisket on the grid and push the Dual Probe Remote Thermometer into the centre of the meat. Close the lid of the EGG and set the temperature of the thermometer to 85°C. Let the brisket cook for about 8 hours at 135°C until the set core temperature has been reached. The preparation time may vary widely. Remove the brisket from the Big Green Egg once this core temperature has been reached. Pack it up loosely in aluminium foil and place the brisket (for insulation) in a cooler. Let the brisket rest for at least 30 minutes before cutting.

BIG GREEN EGG | LOW AND SLOW COOKED BRISKET



Big Green Egg | Low and slow cooked brisket image

Brisket is an exceptionally delicious piece of meat to cook on the Big Green Egg, but also quite a challenge to cook perfectly. Brisket comes from the hard-working muscle meat of the cow. Moreover, a whole brisket, also known as a whole packer, consists of two different muscles: the flat and the point. The flat is much leaner than the point, which makes the preparation of this meat even more complex. But if you buy a grain-fed brisket and cook this American classic the right way?—low and slow on your kamado?—the result is incredibly tender and enormously tasty!

Provided by Big Green Egg

Total Time 740 minutes

Prep Time 20 minutes

Cook Time 720 minutes

Yield 16 persons

Number Of Ingredients 14

1 grain-fed brisket (whole packer, flat and point) of 5-6 kg
10 g juniper berries
25 g black peppercorns
30 g mustard seeds
12 g fennel seeds
10 g cumin seeds
30 g smoked paprika powder (sweet)
30 g madras curry powder
20 g granulated garlic
10 g ground nutmeg
10 g ground ginger
3 g ground cloves
300 g fine sea salt
250 g brown sugar

Steps:

  • Ignite the charcoal in the Big Green Egg and heat to a temperature of 150°C. In the meantime, for the rub, finely grind or crush the juniper berries, black peppercorns, mustard seeds, fennel seeds and cumin seeds in a spice mill or coffee mill or use a mortar and pestle. Mix the finely ground spices with the other ingredients for the rub. Trim the brisket by cutting off any loose pieces of meat and excess fat so you end up with a lovely, even cut of meat. Rub the brisket generously all around with the rub; keep the rest of the rub in a sealed container for later use.
  • Place 6 Hickory Wood Chunks among the glowing charcoal. Place the convEGGtor in the EGG, put the Rectangular Drip Pan (or a Disposable Drip Pan) and then the Stainless Steel Grid in the EGG. Put the brisket, fatty side down, on the grid and push the Dual Probe Remote Thermometer  into the centre of the meat. Close the lid of the EGG and set the core temperature of the brisket to 70°C. Bring the EGG to 100°C and leave the brisket to cook for about 5½ hours until the set core temperature has been reached and the meat has a nice crust. Remove the brisket from the EGG and wrap the meat in butcher paper. Insert the pin of the probe thermometer back into the centre of the meat and close the lid of the EGG. Set the core temperature to 95°C and leave the brisket to cook for about 5½ hours until this temperature has been reached. Remove the brisket from the EGG and place it in the butcher paper in a cooler; this creates an insulating effect and keeps the brisket warm. Let the brisket rest for at least 1 hour before carving. Carve the brisket and serve with, for example, roasted or grilled vegetables.

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