Sunday, September 25, 2011
Smoked Brisket Sandwich on a Soft Onion Roll with a side of Coleslaw, Corn Bread & Pickles ~ Cooking on The Big Green Egg
My husband has been talking about preparing a Brisket for what seems like months now...
Or at least since the day he came home with this...
The Big Green Egg.
The man loves his ceramic egg...so much so... I'm pretty sure he sneaks out of bed at night to cuddle up with the R2-D2 like Charcoal Grill ~ known for its superb heat retention and unmatched fuel efficiency.
Moving on...the 6lb, Flat Brisket, covered with a Dry Rub (recipe follows) cooked for 9 hours at a temperature of 225... (this picture below was one of the only times I was permitted to open the top of the egg...the rest of the 9 hours...that egg's lid remained closed...)
If you've never tried Brisket before, my best way to describe its flavor and texture (at least with this one my husband prepared) is smokey, bacon-like, buttery, deliciousness...
Sliced paper thin, on a bias, against the grain....
then piled atop a soft onion roll and served with a side of coleslaw, cornbread and pickles...
These sandwiches were well worth the wait!
Dry Rub for a 6lb Flat Brisket:
*it's best to cover the brisket with the dry rub and then place it in the refrigerator the night before you plan to cook it. In the morning, remove the brisket from the fridge and preferably let it sit an hour at room temperature before cooking to an internal temp of approximately 180-185.
2 T Kosher Salt
1 T Brown Sugar
1 T Chili Powder
1 tsp Cumin
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Dry Mustard