There were so many good looking pizzas around here that I wanted to do a grilled pizza too. Only problem is I was supposed to be breaking in the gasket on my BGE and staying away from high temperature cooks. So I decided I would do a recipe from the Big Bob Gibsonâ€™s BBQ Cookbook called Bare Naked Brisket. The recipe name referred to doing a straight ahead brisket without the use of foil. I didnâ€™t want to do an overnighter so I was waiting at the door when my local yuppie supermarket opened at 6 AM. Their website showed they sold 4-5 pound brisket flats.
I was surprised to find the only briskets there were only 2 pounds. I spoke with a butcher and he said that no one wanted a full flat because it was such a big piece of meat, so they cut them in half. I probably should have gone with my initial instinct and said thanks but no thanks, but the wheels started turning...This would only take 4-5 hours to cook...This amount of meat would make a decent sized meal for 2 without a lot of leftovers...It would be interesting to see if a small quick cooking brisket was as good as the full sized cut. The clincher for me was the thought Iâ€™d have enough time in where I could have pizza for supper!! Here is that link:
Greek Pizza w/ Yogurt-Mint Sauce: http://www.barbecuebible.com/board/viewtopic.php?p=220795#220795
I am going to describe my first attempt at low in slow on the Egg in detail, so for those of you here for the food porn and not my eggsperience scroll down to the pics. After the pics, I will describe how the brisket turned out.
Doing low and slow on the Egg was an amazing experience. I wanted to add some wood chunks and distribute them through out the pile of lump. After 90 minutes cooking time yesterday there was a small area of lump about 6 inches in diameter that was greyed over, but not even burned through. Wow! That would have used up half a 13 pound bag of charcoal on the CG. Here a 6â€