Ok, I have probably left you all in suspense long enough… so how did it turn out???
Well, I put it on the Big Green Egg at 4am and I took it off around 7pm, so it was on there for 15 hours and I did not open the lid once to sneak a peak. This is what it looked like when I finally did open the lid…
The Point, (the thicker part) was super tender and the flat was fork tender on top but a bit dry on the bottom. I think I could have taken it off a bit sooner.
It was interesting to watch the meat thermometers go. At one point the Flat was 20 degrees out in front of the Point, but then when they were both in the plateau, the Point caught up and by the time I took it off, there was a 2 degree difference. The flat was 196 and the point was 194.
After I got it off I wrapped in foil and then in some kitchen towels and I put it in a cooler to rest for 30 minutes.
This last one was separating the Flat from the Point, but at this time my hands were too briskety to carve it up and continue to take pictures…
I can say without a doubt it was the BEST brisket I have ever cooked!!! However, that isn’t to say there isn’t some room for improvement.
The point was perfect and super juicy but the flat was a little dry. I think next time I might try a water tray below the grill so that it helps diffuse some of the heat off the plate setter so that the bottom of the brisket doesn’t dry out like it did a little with this one.
I will also be a little less afraid to open the lid and check on it. I think once the flat hits 190F, I will check how tender it is. I was waiting for the point to catch the flat, but the flat was done first and could have come off sooner.
The basic flavour of just using the 3 types of wood for smoking and the salt and pepper was very good and I think I would stick to that for the next couple of attempts so that I can get my cooking method down. I did like the fact that the brisket itself had a very meaty flavour without a lot of extra complexity so that those people that like a ketchup based sauce could use that and those that like a mustard based sauce could use that and you didn’t have a lot of conflicting flavours. The brisket itself was simple but lent itself to whatever else you wanted to do with it.
Overall I was quite happy with the result and the DigiQ II worked great, even in the rain. I just put a ziplock bag over it to keep it protected and it kept my Egg a solid 250 for most of the cook, except near the end when I set it to use Ramp Up Mode, which drops the temp of the cooker as the meat temp rises.
I will definitely do another brisket!!!