Recipe courtesy of Jason Lilley
Ingredients
- 1 brisket flat, fat cap on, about 6 lbs (2.7 kg)
- 1 cup brisket rub
- ½ bag Jack Daniels wood chips, soaked overnight in water
- Bardough House Slaw
- 10 country loaf rolls
- Salted farm butter for the rolls
Brisket Rub Ingredients
- 1½ cups (360 ml) brown sugar
- 1 cup (240 ml) kosher salt
- 1 cup (240 ml) ground espresso beans
- ¼ cup (60 ml) freshly ground black pepper
- ¼ cup (60 ml) garlic powder
- 2 Tbsp (30 ml) ground cinnamon
- 2 Tbsp (30 ml) ground cumin
- 2 Tbsp (30 ml) cayenne pepper
Bardough House Slaw Ingredients
- 1½ cups (150 g) green cabbage, thinly sliced
- 1½ cups (150 g) red cabbage, thinly sliced
- 1¼ cups (150 g) julienned carrots
- 1/3 cup (40 g) dried cranberries
- 2 Tbsp (30 ml) mustard
- 1 cup (240 ml) mayo
- Salt to tasteÂ
Country Loaves Ingredients
- 1 lb (455 g) stone ground flour
- 1½ cups (355 g) filtered water
- 2¼ tsp (7 g) fresh yeast
- 5 g salt
- 3 Tbsp + 1 tsp (50 ml) extra virgin olive oil
Instructions
Coat the brisket on all sides with an even layer of rub. Let the meat to rest for 1 hour at room temperature or until the rub starts to turn pasty.
Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C.
Place the brisket, fat side up, on the grill. After 8 hours check meat periodically. Poke the meat in a few places; the fat should separate under your finger. When the brisket reaches an internal temperature of 200°F/93°C, remove it from the EGG onto a rimmed baking sheet to rest for 30 minutes.
Cut the brisket in thin slices against the grain. Cut the rolls in half and butter on both sides. Add sliced brisket and slaw and enjoy!
Serves 10
Guess the wood chips just stay soaking in the water?
You should soak them in water overnight to avoid them flaring up and catching fire once you put them in the smoker. You want them to “smoke” not immediately catch file. Soak them in water overnight and then remove them from the water when placing into the smoker.
Pretty sure David was just being smart. Obviously, use chunks not chips. Just a few, don’t overdue it. Pick your flavor and smoke away.