I Do!

Yesterday was a slow cook day. Brisket with a Santa Maria rub on the new Green Egg.

I cooked a 4 ½ pound brisket at a constant temperature of 225 degrees. I rubbed the brisket with canola oil and Santa Maria rub (see previous recipes) and let it sit for about 4 hours prior to putting it on the Egg. Three hours were in the fridge; the final hour was on the counter so I could get the meat to room temperature. I cooked the meat for a little under 4 hours, following an old recipe I had. The meat was a too well done for me. The recipe said to look for an internal temperature of 195, which just seems too high. I need to do some research on that, so stay tuned for a Brisket 2.0 post.

I definitely need to compliment the Green Egg. It maintained the temperature the entire time (exactly), which meant I had to do nothing except sit there with a Corona and enjoy the weather!

I served this with guinea potatoes (cooked in a cast iron skillet) last night and a bottle of Smith and Hook Cabernet.

I hope you get a chance to make this one - the flavor was amazing!

Enjoy!