I'm trying a new brisket recipe....

Pics first, as I am cooking. I forgot to take a few pics, so... here's what I have thus far. I'll take more as this progresses...


Darnit. gotta switch to the mac... Brb...

I dry rub and let it sit in the fridge overnight. Then I smoke it for at least 10 hours.

Of course, that's the Lone Star State Style!!!!

i made chicken parm w/ spagetti typo

OK, sorry for the delay, there..

Wow... mgoad! This is probably going to look pretty lame to you. Apologies in advance! lol.

Chicken Parm sounds great tonight. Should have thought of that before the production...


Here are the pics thus far, that I remembered to take...
http://i33.photobucket.com/albums/d89/72350RS/IMG-20120115-00131.jpg
http://i33.photobucket.com/albums/d89/72350RS/IMG-20120115-00132.jpg
http://i33.photobucket.com/albums/d89/72350RS/IMG-20120115-00133.jpg
http://i33.photobucket.com/albums/d89/72350RS/IMG-20120115-00134.jpg

Recipe as follows:

Chutney Glazed Beef Brisket....
(out of the BGE cookbook, but can easily be adapted with indirect grill cooking as opposed to a place setter in this thing.)

This could be horrible, too, I'll let you all know how it turns out.

Ingredients:
1 1/2 cups mango chutney
1 cup apple cider vinegar
1 cup tomato sauce
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1 6 lb beef brisket
2 cups white vinegar
3/4 cup Tricolor Pepper Rub (to follow below)
2 cups beer mop (also to follow below).

First off, we had everything but the mango chutney, and we had 2 briskets at about 4.5 lbs total... So we used them- they came from that 1/4 cow we bought this pst summer...
So, instead of the mango chutney, we used some chutney that Des had bought online, that she grew up with in South Africa....

Don't laugh! lol... It's called Mrs. Ball's Chutney....Its main ingredients are peaches and apricots...

http://i33.photobucket.com/albums/d89/72350RS/DSC00658.jpg
http://i33.photobucket.com/albums/d89/72350RS/DSC00659.jpg
Shoot. Brb.. Gotta check on the grill...

Goodness gracious you're making me hungry as crap Steve.

lol! it could be horrible! I don;t know yet,,,,

Lol you ain't screwed nothin up when I've been up there. I imagine this oughta turn out pretty good as well.

OK, (oh, before I forget, i had plenty of both, the mop and the rub, left over- to be used soon!)

Beer Mop.

Ingredients:
1 cup white vinegar
1 cup beer
1/2 cup sliced red onion (we chopped it pretty fine)
2 cloves minced garlic (Des did this, too)
1 tablespoon Kosher Salt

"Using a whisk, combine all ingredients in a small bowl. If not using immediately, store in an airtight container in the fridge for up to one week. Makes 2 cups."


Tricolor Pepper Rub.

Ingredients:

2 tablespoons freshly ground tricolored peppercorns (if I wasn't married, I wouldn't have this!)
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons dried oregano
1 tablespoon chili powder
1 tablespoon celery seed
2 tablespoons light brown sugar

put ingredients in a small bowl. stir, and store in an airtight container.

gotta check on the grill, brb!

edit: Thank you, Drew! -- Undeserved, I'm sure, but sincere thanks!

Unbelievable!!!

I just want to say that my biggest issue with the BGE, for almost 4 yrs, has been that I've never been able to maintain the temp at 200 f at the gauge...

Tonight, the gauge has been parked at 200 for almost 3 hours! The only difference has been the lump charcoal I've used....

The high dollar BGE charcoal, or the Whole Foods charcoal, or the (insert brand name here) charcoal anywhere else has never allowed me to maintain a constant temp under 250-275.

Des bought me some lump charcoal from Kroger, Kroger brand, which started, burned, and maintained unlike any other I've used... Just tried it today, and I am absolutely hooked. No longer freezing my tail off for hours on end under 250!!!!!! Now I can do a Pork Shoulder.

btw, the dome temp reads 25 degrees higher than at the grill grate....
Woot Woot!

OK, back to the recipe...

I remember you mentioning that you couldn't maintain a lower temperature on that thing. Glad you finally found something that can!

I'm just going to quote the recipe as it is printed on pg 284 of the BGE cookbook...

You already know the adjustments we made, so here it is...

"Mix the chutney, apple cider vinegar, tomato sauce, ketchup, brown sugar, and Worcestershire sauce in a medium bowl, until all of the ingredients are combined, and set aside.
Place the brisket in a large bowl (or container- we used a casserole dish- made more sense), pour the white vinegar over the brisket, and let the brisket sit for 5 min. Transfer the brisket to a rimmed sheet pan and season all over with the pepper rub...

Place the brisket on the preheated grid/ grill at 200 f and close the lid. Cook for 30 min, mopping with the beer mop every 15 min. Turn the brisket over and close the lid, mopping every 15 min... (btw we started with the fat side down, that it might heat and cook when we flipped it over with the fat side up the rest of the cooking procedure)... for 30 min, or until the brisket is brown.
Again, transfer the brisket to a rimmed sheet pan lined with aluminum foil (or your wife will put your nuts in a vise for ruining her pan).

Remove the grill grid/ grate, and put in the place setter, legs down.
(if you don't have a BGE, just set your grill up for indirect cooking.)

Pour the chutney mixture over the brisket, wrap with the foil, and seal tightly.
Place the brisket on the "place setter" (or do your indirect grilling procedure) and close the lid.
Continue to cook for 4 hours, or until the brisket is very tender."

Pull it off the grill, and let rest for 10 minutes, still in the foil...

Post your results online as to how bad this was!!!!!! LOL.

I'll let you know! Back to the grill!

Aach!

I think I need a doctor!!! I don't know if I'm going to make it through this post!...

Redbud!....

OK, just kidding! It turned out pretty well!

The taste was fantastic! And it was butter soft to a fork!

However, the recipe called for a 6 lb brisket, and I had 4 lbs. Could adjust the cooking time a little less, but, lesson learned. I was just so stoked to keep the Egg at 200 degrees....

Pics:

Off the grill, and following.
http://i33.photobucket.com/albums/d89/72350RS/DSC00660.jpg
http://i33.photobucket.com/albums/d89/72350RS/DSC00662.jpg
http://i33.photobucket.com/albums/d89/72350RS/DSC00661.jpg
http://i33.photobucket.com/albums/d89/72350RS/DSC00664.jpg

And, leftovers!
http://i33.photobucket.com/albums/d89/72350RS/DSC00667.jpg

Served with french cut steamed string beans in a bag with aromat and butter, and some great yeast rolls we really like-

"Sister Schubert's Dinner Yeast Rolls," found in the frozen section of your major chain, and ready in less than 10 min in the oven...
(were great for mini sandwiches with the brisket, too)

Thanks for looking!