Low and slow cooked brisket
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!
- 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
PREPARATION IN ADVANCE
- 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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