Slow Cooked Brisket Flat, On The Big Green Egg

Warning:  Food cooked on a Big Green Egg is often tender, flavorful and can be habit forming.  Please exercise caution when reading and don’t drool on the computer screen.

Upon being told I would have to cook a Friendsgiving “Main” for our 4-H group within a week of the event, I decided to cook a beef tenderloin on the grill…I mean the Big Green Egg.  Then the group size started to swell…but my local supermarket quoted me $32 per pound for tenderloin.  That was a nonstarter.  The meat counter did have good recommendations for other cuts of meat and I settled on a nice brisket that I knew could be slow cooked nicely.  But I had never done a brisket….so I grabbed a recipe I found online at the Big Green Egg Site- for Brisket Flat.   I came home with an 8-pound brisket that would hopefully feed the group and cook well, as I was cooking for a hungry 4-H group that likes their meat.  Here’s the story…in photos:

First, I had bought the meat the night before so I needed to get it out of the fridge and let it cool to room temperature for an hour or so while I prepped the Big Green Egg.  During this period, I did use a wet rub consisting of yellow mustard and a light dry rub added over the mustard.  In the end, you’ll never taste the mustard, it’s used to keep the spices in place.  My Big Green Egg takes a bit to heat up and then get set up for Indirect Cooking, so I start and tend it during this hour or so the meat is cooling.  I also add in the wet pecan wood chunks that I’ve soaked for a couple hours, to get them into the heat cycle, right before I put the grill into Indirect Cooking mode-  

In the end, this was a great cut of meat that wasn’t too expensive.  I followed the recipe, did the cook and it came out well.  If I can do it….you can do it-

LF2TS is still around….but we’ve been out traveling instead of writing.  So I’ve got stories and photos that will fuel the website for months of good travel info.  I’m starting another road trip travel series this coming weekend, all about our trip to Colorado and the American Southwest…..starting Saturday.  I’m also working on a race review for the Calico Trail Races I did last weekend and I’ll have that out soon.