Sliced Brisket
For Mother's Day I made a smoked Brisket in the Big Green Egg. I started with a 4.5+ lb brisket and took about 14 hrs (started at 11 pm) to get to 185 deg (it should be noted that in the middle of the night the smoker temp went below 200 which probably prolonged the cooking time), then 3 hours wrapped in foil and towels in a cooler and we then finally enjoyed it. I used Bobby Flay's rub (no mop) but also added 1 TB Garlic Powder, 1 TB of Chipotle and a bit of my Habanero/Caribbean Powder in place of the Cayenne Pepper. Lastly, I added beer to the drip pan, Frambozen (Raspberry Brown Ale from New Belgium Brewing).
Sliced Brisket
For Mother's Day I made a smoked Brisket in the Big Green Egg. I started with a 4.5+ lb brisket and took about 14 hrs (started at 11 pm) to get to 185 deg (it should be noted that in the middle of the night the smoker temp went below 200 which probably prolonged the cooking time), then 3 hours wrapped in foil and towels in a cooler and we then finally enjoyed it. I used Bobby Flay's rub (no mop) but also added 1 TB Garlic Powder, 1 TB of Chipotle and a bit of my Habanero/Caribbean Powder in place of the Cayenne Pepper. Lastly, I added beer to the drip pan, Frambozen (Raspberry Brown Ale from New Belgium Brewing).