The trick is to smoke the meat and not make the meat smoke
BARE NAKED BRISKET
Date: August 03, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This was a 2 pound brisket cut from half of a flat. It was smaller than I've ever made and had more of the fat removed than I might have liked. It thought it would be an interesting experiment to do one this size.
You can see from this Mis en Place shot just how small this 2 pound brisket was.
The spice paste used: Minced garlic, powdered mustard, cayenne pepper, onion powder, paprika, Worcestershire sauce, light brown sugar, kosher salt & black pepper.
The dry ingredients of the spice past are ready to mix.
The dry ingredients of the spice paste are mixed.
The Worcestershire sauce has been added to the spice paste.
The spice paste has been applied to the brisket.
The brisket is on the Egg. The Plate Setter has a drip pan installed on top of it. The s/s grate is on top of the Plate Setter legs and this is where the brisket sits. The Grid Extender creates a second tier for the Doctored Bush Beans.
The temperature stayed within 5 degrees of 225 throughout the 7 hour cooking time.
The Doctored Bush Beans are on the Grid Extender
The brisket is at 190 degrees after 7 hours of cook time.
The brisket rested in a covered pan for 1 hour before slicing. It came out from the covered pan noticeably darker than when it came off the Egg as seen in the last picture.
The roast is sliced across the grain. It was less moist than other briskets I've made.Since the cook was textbook perfect, I think this was simply the nature of this small piece. The brisket was moist in the middle, but not much middle.
This is the entire brisket sliced up and served on my smallest serving dish.
This was an extremely spicy brisket and the taste was so good, I definitely want to make it again using a normal 5 or 6 pound piece.
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For my first low and slow cook on my new Big Green Egg (BGE) I wanted to do brisket. Let me assure everyone that the naked part of the recipe refers to the brisket, not the cook. The brisket is not wrapped in foil at any time during the cook. It had been a long time since I made a brisket and this recipe from Big Bob Gibson's BBQ Book looked tasty and was a simple cook. I was looking for something where the lid stayed down as much as possible. I wanted to see how steady the Egg was over a long period of time. When I got to the supermarket, I found the "biggest" brisket I could buy was a 2 pound piece that was half of a flat. I decide to try it because I figured a small piece would cook faster and might come in handy in the future if I was pressed for time. To my great surprise the brisket took 7 hours, not the 5 hours I expected. The BGE was rock steady the whole time. In fact during the entire cook I never saw more than a 5 degree variation. This bodes well for future overnight cooks and me getting some real sleep vs. cat naps. I will let the pictures tell the rest of the story and I will mention the end results here. The brisket turned out very tasty, and in fact was the spiciest brisket I've made to date. It had a nice smoke ring and a nice smoke flavor from the hickory chunks i used. The only negative was this brisket was not as moist as many I've smoked. It could be this specific piece of meat, but I think it was the small size. Any brisket I've made is not real moist until you cut in a couple slices and reach the middle. This particular piece had very little middle. Bottom line: the BGE is GREAT for long low and slow and I plant to try this recipe again with a bigger piece of meat.