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

GET A BOOK WHOLE BRISKET

  Date: January 24, 2015
  Favorite: Beef
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This was my first long cook using the CyberQ WiFi pit controller I picked up just before Christmas. I will admit to coming around 180 degrees on the topic of Pit Controllers since getting this unit. I felt pit controllers were over kill for a backyard BBQer like myself. While I still feel they are not essential gear, particularly with a ceramic grill, but I do feel they are really nice to have. This cook lasted 14 hours total, and other than when I opened the lid to add or remove the brisket, the CyberQ held my temps to within +10/-5 degrees of my desired temperature. This also marked my first overnight cook where it was overnight for the food, but not me. I had to leave the house for 2 hours Saturday morning, I was able to monitor my cook from my iPhone while out.

But enough about the technical details what about the food? This was a test cook of both using my CyberQ overnight and this was my first whole brisket cook. The recipe was by Adam Perry Lang from SERIOUS BARBECUE that used his typical multiple layers of flavor. I will let the picture tell that story. The brisket was indeed very, very flavorful but was not particularly moist. I followed the recipe, I know the brisket never ran too hot (and I have a graph of the cook to prove it), so it may have just been the particular piece of beef. The recipe was good enough that I do want to give it a second try. If I was to grade the cook I would give it an A for the technical aspects, an A- for taste and a C for moistness.
Recipe Source:
Alt image
Meathead

Serious Barbecue:

Get a Book Whole Brisket - Page 171
Grill:
Alt image
Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid x2
  • CGS-13" s/s Drip Pan
  • BBG-Cyber Q WiFi Pit Controller
  • CyberCook app for CyberQ
  • Jack Daniel's Oak Chips
  • Ranch-T Lump Charcoal