Replies to This Discussion

Permalink Reply by Philip LaMarche on September 14, 2009 at 1:31pm

Please describe your paste. I'll be doing one soon in my Green Egg. I'm also presuming that after wrapping you leave in the grill or do you wrap it and put in a cooler?

Phil

Permalink Reply by Dan Bettan on September 14, 2009 at 1:34pm

I actually have all of that info under the discussion "holiday brisket." I wrap the brisket and leave it on the smoker. Friday, if it's ready to soon I'll put it into a cooler. I imagine I may have to for an hour or two.

Permalink Reply by Brian Denham on September 14, 2009 at 2:23pm

I personally feel like a brisket that big needs to be on for 20 hours or more. Of course low and slow, around 200 degrees. I like to get as much smoke flavor as possible so i typically will not cover until about 8 hours or so. I use a disposable aluminum pan and cover with foil. IF you like it to fall apart then 20 hours is necssarry. Still good with 12-20 but not necessarily able to be shredded. Also, no need to cut in half unless it is necessary due to grill rack space

Permalink Reply by Dan Bettan on September 14, 2009 at 2:57pm

I unfortunately just don't have that kind of time. I have 8-10 hours to do this so either it will be the whole brisket or just some of the brisket. I don't need to shred it, just slice it. I called Weber and they thought I had a viable solution but I wanted to double check with as many places as possible.

Permalink Reply by David J Palmer on September 14, 2009 at 10:59pm

Have you ever tried just salt and pepper? I'm a huge Raichlen fan as well, but I've decided that nothing tops good 'ol salt and pepper. That's pretty much all I use on a brisket...that plus a baste. At least that's my personal preference. Good luck.

Permalink Reply by Dan Bettan on September 15, 2009 at 8:50am

I'm sure to try something basic. I bet it's great. But like I described in the holiday brisket discussion I started this summer, this is for Rosh Hashana and as such, the initial goal was to take the family brisket and smoke it, or something close to that. But that won't work if you know how non BBQ brisket is prepared. So instead I attempted to create something that included apples and honey as an homage. I used ketchup to stay connected to most common non BBQ brisket recipes and more specifically, our family recipes. And I needed to be sure it wasn't too spicy as the family palettes wouldn't all have the same spice tolerance as I do. In fact, most of them have no tolerance for spices at all.

What do you guys think of my plan in terms of cooking time?

Permalink Reply by Dan Bettan on September 25, 2009 at 11:40am

Wow, what a raging success. The family went nuts over this brisket. I did run into issues as the butcher over trimmed the first cut but it all worked out fine. The second cut was much tastier and the entire family put that one away. But 13 pounds of meat and only a little bit of leftovers...not too shabby. This will become a new tradition in our home and it's already being requested for other holidays like Thanksgiving. But for now, my plan is to experiment with many other recipes. for the other 364 days of the year.