w/butt rubb
Cooking time 1 1/2 per pound. (Angel Fire: 2 3/4 hrs per pound)
Temp 225?-250? (Angel Fire: 300*)
Rinse off brisket in water.
Soak brisket in orange juice 3 hours in fridge. Turn @ half.
Drain.
Coat w/butt rubb, all sides
Cover and place in fridge overnight.
Soak mesquite chips (or other chips) overnight.
Next morning:
Fill egg 3/4 full w/charcoal
Add wood chips
Light charcoal-when lit, go to Install plate setter-close vents to monitor temp-Difficult to keep @ 225 if you don't
Bring temp to 225?-250? (Angel Fire: 300*)
Cook 1 1/2 hours per pound (Angel Fire: 2 3/4 hrs per pound)
Install plate setter
Install aluminum pan and grill
Place brisket on grill, fat side up
When internal temp reaches 165?, wrap meat in foil and return to grill.
When internal temp reaches 195?, wrap foil wrapped meat in towel and place in cooler for 1 hour.
73C=165F
91C=195F
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 439 | ||
Calories from Fat: 188 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 175.8mg | 54 % | |
Sodium 224mg | 8 % | |
Potassium 935.5mg | 25 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 58.7g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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