First brisket on the Big Green Egg: advice for a lean British flat?
Hi everyone, I’m cooking my first brisket on the Big Green Egg this Saturday and would really appreciate some advice.
A quick explanation of the cut, as it’s not the typical American brisket. It’s a 3.6 kg (just under 8 lb) Aberdeen Angus flat brisket from Costco here in the UK. It isn’t a full packer with both the point and flat. It’s just the flat, cut and trimmed in the British style, so it’s considerably leaner and has much less of a fat cap. I’ve attached a photo so you can see exactly what I’m working with.
We’re planning to eat on Saturday evening. My idea was to put it on early in the morning, cook it indirectly, then allow it to rest for a few hours once it’s ready.
What temperature would you run the Egg at for a lean flat like this? Would you wrap it, and if so, at what stage? I’m also wondering whether foil, butcher paper, added beef tallow or some liquid would help stop it drying out.
What internal temperature should I start checking for tenderness, and does an early-morning start sound realistic for an evening meal?
Any tips would be greatly appreciated. Thanks!