The trick is to smoke the meat and not make the meat smoke

COMPETITION BEEF BRISKET

  Date: January 30, 2016
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It had been a year since I made a beef brisket. I wanted to make a whole brisket, which I had only done once before, and I also wanted to try my hand at burnt ends from the point end. The recipe I picked from SMOKE IT LIKE A PRO was a real winner. I will let the pictures tell most of the story. I will mention here that this brisket was an example of the BBQ saying that: “It takes what it takes” Instead of the 10-11 cook the recipe described, my brisket took 16 1/2 hours. I ran into an extended plateau in the 150’s that took 5 hours to get through. The Big Green Egg was under control of my CyberQ WiFi pit controller so little was required of me in terms of maintaining the Egg. After 17 hours of use including the warmup I still had enough charcoal for several hours more of cooking, had it been necessary. Despite the wait everyone agreed the end results were worth the wait. The meat sliced from the flat was tasty, moist and tender. The burnt ends were A-M-A-Z-I-N-G!! This was the most tender meat I have ever put in my mouth. They were crunchy on the outide with a crispy tasty bark and as mentioned the meat was soooo tender
Related Photo Entries:
Recipe Source:
Alt image
Smoke It Like a Pro

Smoke It LIKE A PRO:

Competition Beef Brisket - eBook
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • CGS-13" s/s Drip Pan (Level 3)
  • CGS AR Sliding Oval Grid (Level 4.5)
  • BGE S-S Grill Grid
  • BBG-Cyber Q WiFi Pit Controller
  • Ranch-T Lump Charcoal
  • Hickory & Pecan Chunks