If you like brisket you will like this one. This recipe comes from the Big Green Egg Cook Book.
When I decided to do this, I wasn’t sure how it would turn out, but this has been one of my favorite ones. The flavor is explosive and it’s worth the effort.
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-pound) beef brisket
2 cups white vinegar
3/4 cup tricolor pepper rub (page 197)
2 cups Beer Mop (page 196)
Mix the chutney, apple cider vinegar, tomato sauce, ketchup, brown sugar and Worcestershire sauce in a medium bowl until all the ingredients are combined; set aside.
Place the brisket in a large bowl. Pour the white vinegar over the brisket, then let brisket set for 5 minutes. Transfer the brisket to a rimmed sheet pan and season all over with the pepper rub.
Place the brisket on the preheated grid and close the lid of the EGG. Cook for 30 minutes, mopping with the Beer Mop every 15 minutes. Turn the brisket over and close the lid of the EGG. Mopping every 15 minutes, cook another 30 minutes or until the brisket is brown. Transfer the brisket to a rimmed sheet pan lined with aluminum foil.
Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the Plate Setter, legs down.
Pour the chutney mixture over the brisket,wrap with the foil, and seal tightly. Place the brisket on the Plate Sitter and close the lid of the EGG. Continue to cook for 4 hoursor until the brisket is very tender. Transfer the brisket to a rimmed sheet pan and let rest for 10 minutes, still in the foil.
Remove the foil, slice the brisket against the grain, and place on a platter.
Equipment:
Porcelain coated grid
Grill Gripper
Plate Setter
Note: Set the EGG for direct cooking with the Porcelain coated grid Preheat the EGG to 200 F
Thanks for reading and remember watch your fire.
~Bill
