Brisket on the Bone
Beef brisket on the bone. Pit masters' favourite low-and-slow cook, but with a twist of still being on the bone. Succulent beef brisket on the bone recipe.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Mix your salt and black pepper to make your rub.
- Rub your brisket with your rub, covering every side.
- Setup your Big Green Egg for an indirect cook, adding hickory or oak smoking chunks to the charcoal, with the temperature set to 110C.
- Place your meat onto the stainless grid. I use a drip pan and V rack as I like to collect the drippings for use in other recipes.
- Insert a temperature probe and run the wire out over your plate setter leg.
- Leave your meat to cook. This will probably take close to 20 hours (yes twenty). You’re aiming for an internal temperature of around 95°C. When it’s cooked you should easily be able to push a knife into the meat, before that it will be tough and dry.
- Take it off the EGG and rest your meat for an hour wrapped in foil, it needs to relax.
Notes
Start your brisket 24 hours before you want to eat it. If it is ready ahead of time wrap it in foil, put it into a cool box, cover it with towels and shut the lid. This will keep it piping hot for hours.
Lots of people fry their thermometer probes because they subject them to direct heat by not running them out over a ConvEGGtor leg. Even when your grill is running at 110°C there will be bits of your BBQ hot enough to melt the probes. Look after them and they will last for years.
When you look at brisket in books and on the web it tends to be American cut, off the bone, with two muscles. British butchers cut it differently hence this recipe is for brisket on the bone. You’re still getting the same muscles but with the added flavour you get from cooking meat on the bone.