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

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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.

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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...)

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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...

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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

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12 comments:

StephenC said...

Those of you who do such wonderful work with your grills are to be envied. I gave up grilling some years ago. I'm not likely to resume. But you give me pleasure with succeses.

Marc van der Wouw said...

O Wow...love the Egg....great coocking..the brisket looks very good too.... enjoy!

Care's Kitchen said...

Thanks guys...it's pretty awesome...I'm amazed at how you can cook just about anything on the Egg...it retains temperatures like an oven! Husband loves the thing for sure! :) The brisket was awesome!

Karen said...

All you needed to say was bacon-like and buttery and I'm in!
I've heard about these Big Green Eggs, but I've never actually seen one...I'm intrigued. Is it like a cross between a smoker and a charcoal grill, or just a new and improved charcoal grill?
Brisket looks perfect!

Anna said...

I am handing over this recipe to my husband...I'm not really the grilly type...but your pictures of your smoked masterpiece is really tempting!

Koci said...

That brisket looks so tender and juicy! All of this sounds like a perfect summertime meal. Yum!

Jenn said...

Ok... I am no officially jealous!!! I've wanted a big green egg since I first laid eyes on one at Nibble Me This... Can I come live with you guys??? :)

Oh.. and the sandwich.. looks fantastic!!

Clint said...

THAT'S WHAT I'M TALKIN' ABOUT!!!

That sandwich is outrageous.

Care's Kitchen said...

@Karen - so The Big Green Egg functions as both a Charcoal Grill (get get up to 800 degrees) or a low temperature smoker :) it's awesome

Beth Michelle said...

oh Wow! This brisket sounds amazing! And, I want one of those big green eggs!!!!

Lucie Watusi said...

This looks so delicious! My dad just got a Green Egg and he's in love. I might have to venture two hours homeward to borrow his :)

Mark Henry said...

I think this will be a perfect snack for my kids during school time. Since they are always eating burger and chicken nuggets maybe this will be an alternative food for their snack. I'm glad that I have an Emson Electric Smoker so that cooking smoke brisket will be done in less time and I'll hope kids would love this Brisket Burger.