EDIT: The smokerbuilder post editor keeps doing something strange to the attachments, sorry there's some doubles in there I can't even see in the post anymore
Last night I trimmed my brisket and got it in a brine of 50% beef broth 50% brine water with some pepper and a few drops of Worcestershire sauce.
Then I pulled the ceramic egg in the house to thaw it out and got it prepped for the cook. This morning I fired it up at 6:00. Outside temp was -15 degrees.
The egg is a bit small for a full brisket so I like to trim a good size chunk of the flat off.
I put the rub on and put the brisket, put the flat and about 2 cups of beef broth in an aluminum pan, put a small rack across the face and put the main brisket on that. This went on at 6:30 after temp had been steady for about 15 minutes (fast warm-up also attributed to thawing the egg ahead of time).
I pulled after 4 hours of smoke at about 240 (Brisket was about 163), set the main brisket directly on the cut piece of flat, added another 1.5 cups of beef broth (to about 1/4" below the top of the sacrificial flat) in the pan, and wrapped tightly, put it into a 250 degree oven. It hit 204 about 2:30, when I pulled it and put it still wrapped into one of those folding 'chill chest' coolers and put a tea towel over the lid, rested for about 3h20. Internal temp was 182.
Unrwrapped, sliced, and...
Dang I missed that flavor! Nice bark and very juicy. Even the sacrificial flat was good even if it tended toward crumbly. Not bad for a day when average temps didn't break -10 F!
Merry Christmas y'all.
