Brisket is a cut of meat from the breast or lower chest of beef or veal. These muscles support about 60% of the body weight of standing/moving cattle.
The brisket muscles are sometimes separated for retail cutting: the lean "first cut" or "flat cut" is the deep pectoral.
This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue which means TAKE YOUR TIME!
The fattier "second cut", "point", "fat end", or "triangular cut" is the superficial pectoral and is my preferred choice.
7 lb top brisket. Season to your pleasure. I then spray canola oil to keep seasoning in place. Use thermometer as temp control of meat and heat are the most critical factors.
Green egg. Get to 230 degrees. 1 handful of wet hickory chips
All cooking has to be indirect and you want to save some drippings. I bend tin to conform to egg and keep direct heat away Set on indirect place setter by Green Egg.
Conform tin. Notice plate setter underneath. Keep temp at 230 and cook till meat is 165 for this first step. Rough rule of thumb is total cook time 1 hr. per pound
Temp control is tough but keep at 230
Meat at 165 degrees is now ready for 2nd step-Texas crutch
Double foil. Add stock and Worcester sauce keep thermometer in. Wrap tightly.
Put back on indirect Temp of 250 is fine. This is a Texas Crutch.
Remove from grill when meat is at 195 degrees. Time for faux cambro.
Move Texas Crutch to faux cambro. Wrap in towels and place in closed cooler for minimum of 1 hour.
Unwrapped! Awesome temperature, tenderness, and moisture.
Cut against grain. Awesome!
Doesn't get any better!