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Beef Brisket

Ingredients

8 to 14 pound whole packer trimmed brisket, choice grade or better 1/2 cup coarse kosher or Sea Salt 1/4cup ground mild chilies such as ancho or chimayo 1/3 cup black pepper 2 tsp cumin 1/4 cup granulated garlic 1/2 cup beef broth 2 tbsp celery seed Optional: wood chips

Details

Most butcher shops can get whole packer trimmed briskets, but in certain parts of the country all you can find are the small flat cuts. A 4 to 6 pound flat cut will cook for approximately 8 to 10 hours; an 8 to 14 pound whole packer trimmed brisket will cook for approximately 14 to 18 hours. Trim the brisket of any fat that is thicker than 1/8 inch. Mix all of the dry ingredients together and pulse in small food processor or blender until well mixed. Spread the rub generously over the brisket, wrap and let rest for one to two hours. Set the EGG up for indirect cooking with a platesetter at 250 degrees. Add in wood chips (oak, hickory, apple or cherry) if you choose. Cook until the internal temperature of the meat is 150 degrees, then reduce the EGG temperature to 225 degrees. When the meat temperature approaches 185 degrees, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then you are there). Wrap tightly in foil with a half cup of beef broth and rest in a warm ice chest for 1 to 3 hours. It is very important to always slice brisket against the grain. Reserve the juice to brush on or dip.

Submitted by: Nature Boy