Brisket is an incredibly beautiful piece of meat to prepare on the Big Green Egg, but at the same time it is also quite a challenge to cook the brisket perfectly. Brisket is tough working meat from the breast of the beef. In addition, a whole brisket, also called a whole packer, consists of two different muscles: the flat and the point. The flat is much leaner than the point and that makes the preparation of this meat even more complex. But when you buy a grain-fed brisket and cook this American classic the right way low and slow on your kamado, the result is butter-tender and incredibly tasty!
- 1 grain-fed brisket (whole packer, flat and point) of 5-6 kg
- 10 g juniper berries
- 25 g black peppercorns
- 30 g mustard seeds
- 12 g fennel seed
- 10 g cumin seeds
- 30 g smoked paprika powder (sweet)
- 30 g madras curry powder
- 0 g garlic granules
- 10 g ground nutmeg
- 10 g ground ginger
- 3 g ground cloves
- 300 g fine sea salt
- 250 g dark caster sugar
- Ignite the charcoal in the Big Green Egg and heat it to a temperature of 150 °C.
- Meanwhile, for the rub, grind or grind the juniper berries, black peppercorns, mustard seeds, fennel seeds and cumin seeds in a spice grinder, coffee grinder or mortar. Mix the crushed spices with the rest of the ingredients for the rub.
- Trim the brisket by trimming off any loose pieces of meat and excess fat so that you have a nice, even piece of meat. Rub the brisket generously with the rub; store the rest of the rub in a sealed container for later use.
- Place 6 Hickory Wood Chunks between the glowing charcoal. Place the convEGGtor , place the Rectangular Drip Pan (or a Disposable Drip Pan ) on it and place the Stainless Steel Grid in the EGG. Place the brisket on the fat side on the grid and insert the pin of the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the core temperature of the brisket to 70 °C. Bring the temperature of the EGG to 100 °C and let the brisket cook for about 5½ hours until the set core temperature has been reached and the meat has a nice bark.
- Remove the brisket from the EGG and wrap the meat in butcher paper. Insert the pin of the core thermometer into the meat again and close the lid of the EGG. Set the core temperature to 95 °C and let the brisket cook for about 5½ hours longer until it is reached.
- Remove the brisket from the EGG and place it in the butcher paper in a cool box, this provides an insulating effect so that the brisket stays warm. Let the brisket rest for at least 1 hour before slicing.
- Slice the brisket and serve with roasted or grilled vegetables , for example .