One of the most challenging, yet rewarding, and mighty tasty things you can cook on your Big Green Egg or kamado cooker is a brisket.
This is true whether you are a newbie or not.
Cooking a brisket is challenging because the largest part of the cut is pretty lean so it can easily dry out during even the most careful cooks.
In the ‘early days’ brisket was considered a throw-away hunk of meat because it was so tough.
According to legend, it wasn’t until some thrifty butchers in central Texas found that slowly smoking it at low temperatures for a long-time created a tender, succulent and delicious treat.
Once they made this discovery, these butchers started selling it to their customers as a lucrative sideline to the rest of their business.
If you are really interested in some of the history and folklore behind the world of barbecue, and a wealth of great recipes, here is one of the books that got me “hooked” in the first place: