Wow! I've got it good when it comes to food: Guam and NC. We've had our Big Green Egg now for just over a year. The smoked pork, chicken, ribs, and brisket go so very well with red rice, fina'denne'...and most of what we cook for fiestas and bbq.
We made smoked brisket last night using a PRIME cut of brisket, OMG! The better cut of meat definitely makes a huge difference. Yesterday's cook was our 8th roll at smoking brisket -- and I've done it all: flats only, packer's cut, water in the drip pan, no water, Texas crutch, no crutch, fat side up, fat side down, lots of fat, trimmed of fat, injection, no injection -- all around 235 deg. F. The prime flats were exceptionally juicy and moist. The other briskets we've done were tender and smoky -- just not moist enough for me.
In the photo above, I made green bean casserole w/ fresh beans, and corn pudding. I'm still finalizing my brisket recipe, but here's the link for my other Big Green Egg/smoking dishes.
Hey there, I was just reading this and it's great that you are smoking brisket. No injection needed fat side up so that it drains down the meat and keeps it moist. If it is dry you might want to cut back on the smoking time. Hope to see your finished brisket. Did you come to NC or TX? I am in both states. My family live in Texas and Louisiana while I am still in NC. Can't wait for your book! Any news? Have a great new year! !
ReplyDeleteHi Bea, I'm in NC via Guam. The prime cut of brisket was excellent. My editor's deadline for my novel is the end of February...I can't wait too!
DeleteOh this looks so delicious! Did you use a wireless meat thermometer for the brisket? It can monitor the temperature of your brisket remotely so you don't need to open the lid frequently.
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