If not cooked properly, brisket tends to be a tough cut of meat. Topped with sweet and spicy mango chutney, this brisket is best cooked low and slow to ensure tenderness. When slicing the brisket, always be sure to slice against the grain; otherwise, the meat will be stringy. Leftover brisket is great shredded and turned into barbecue beef sandwiches.
1 ½ cups mango chutney
1 cup apple cider vinegar
1 cup tomato sauce
½ cup ketchup
½ cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1 (6-pound) beef brisket
2 cups white vinegar
¾ cup Tricolor Pepper Rub (See Below)
2 cups Beer Mop (See Below)
Equipment: Porcelain coated grid, Grill Gripper, Plate Setter
Set the EGG for direct cooking with the porcelain coated grid. Preheat the EGG to 200ºF/94ºC.
Mix the chutney, apple cider vinegar, tomato sauce, ketchup, brown sugar, and Worcestershire sauce in a medium bowl, until all the ingredients are combined, and set aside. Place the brisket in a large bowl, pour the white vinegar over the brisket, and let the brisket sit for 5 minutes. Transfer the brisket to a rimmed sheet pan and season all over with the pepper rub.
Place the brisket on the preheated grid and close the lid of the EGG. Cook for 30 minutes, mopping with the beer mop every 15 minutes. Turn the brisket over and close the lid of the EGG. Mopping every 15 minutes, cook for another 30 minutes, or until the brisket is brown. Transfer the brisket to a rimmed sheet pan lined with aluminum foil.
Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the Plate Setter, legs down.
Pour the chutney mixture over the brisket, wrap with the foil, and seal tightly. Place the brisket on the Plate Setter and close the lid of the EGG. Continue to cook for 4 hours, or until the brisket is very tender. Transfer the brisket to a rimmed sheet pan and let rest for 10 minutes, still in the foil.
Remove the foil, slice the brisket against the grain, and place on a platter. Serve immediately. Serves 8
—From Big Green Egg Cookbook/Andrews McMeel Publishing
Tricolor Pepper Rub
Peppercorns come from berries that grow in clusters on vines. The berries are dried and sold either whole or ground. The most common and recognized peppercorns are black; however, tricolored peppercorns, which can be found in the spice section of most grocery stores, are used in this rub. If these are not available, substitute black peppercorns.
2 tablespoons freshly ground tricolored peppercorns (black, white, and pink)
2 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons dried oregano
1 tablespoon chili powder
1 teaspoon celery seed
2 tablespoons light brown sugar
Place all the ingredients in a small bowl. Using a wooden spoon, stir to blend well. Store in an airtight container. Makes ¾ cup.
You can really get creative with this mop recipe. Lager (light beer) is used here, but for a more pronounced flavor try using a more robust beer. You can also change the flavor by substituting a more exotic, flavored vinegar for the white vinegar. This mop does great things for Chutney-Glazed Beef Brisket.
1 cup white vinegar
1 cup beer
½ cup sliced red onion
2 cloves garlic, minced
1 tablespoon kosher salt
Using a whisk, combine all the ingredients in a small bowl. If not using immediately, store in an airtight container in the refrigerator for up to 1 week. Makes 2 cups
Note: To keep a portion of the mop for more than one use when you intend to brush it on raw meat, be sure to transfer what you need to another container so you don’t risk contaminating your entire supply.