I am sure you can do this on the Weber too but the Egg makes it a little easier to cook at a low temp for a LONG time. I put the 7 lb brisket on the Egg at 6am and it cooked at 225-250 until about 4pm. The rub was a combination of things that I can't remember exactly but it involved salt, ancho chili pepper, black pepper, cumin, celery seed and dried minced garlic - all ground up in the coffee grinder. Planet BBQ has a rub (p. 117) with salt, pepper, dry mustard and worcestershire powder (which I have never seen at a store but the guy says you can get online). I am sure that would work well too. I rubbed the meat down on both sides with a heavy dose of the rub, wrapped in plastic wrap and put in refrigerator over night.
The Egg was set up for indirect cooking and I added lots of soaked wood chips in the fire along with some allspice berries for extra rich smoke. The meat cooked unwrapped for about 6 hours. Add more coals and woodchips, wrap in aluminum foil and put it back on for another 4 hours. Internal temp ended up at 195 or so and the meat was so tender you could literally cut it with a fork with no problem. It broke apart when I tried to pick it up. The last step was to take it off the fire, add a little (2 or 3 tablespoons) beef broth to the wrapped meat and put the whole thing in a cooler without ice or in the cool oven for the last couple of hours before dinner. The aluminum foil will keep it nice and warm.
One word of advice, go easy on the salt as it really permeates the meat when it is cooking for that long. That was the only complaint from the peanut gallery. Too salty. I served it with some unsalted grilled potatoes and onions so the mixture was ok but next time I will use less salt.
The potato recipe is worth recording too. Very simple. Thin slice as many potatoes as you want to eat, chop up some onions - add chunks of butter and salt/pepper to taste. Wrap the whole thing up tight in an aluminum foil pouch and cook until the potatoes are tender which depending on how hot the fire is and how many potatoes, will take about 30-45 minutes or so. Very simple and mmmm good. Some grillers add some cheddar cheese which is also good.
The Egg was set up for indirect cooking and I added lots of soaked wood chips in the fire along with some allspice berries for extra rich smoke. The meat cooked unwrapped for about 6 hours. Add more coals and woodchips, wrap in aluminum foil and put it back on for another 4 hours. Internal temp ended up at 195 or so and the meat was so tender you could literally cut it with a fork with no problem. It broke apart when I tried to pick it up. The last step was to take it off the fire, add a little (2 or 3 tablespoons) beef broth to the wrapped meat and put the whole thing in a cooler without ice or in the cool oven for the last couple of hours before dinner. The aluminum foil will keep it nice and warm.
One word of advice, go easy on the salt as it really permeates the meat when it is cooking for that long. That was the only complaint from the peanut gallery. Too salty. I served it with some unsalted grilled potatoes and onions so the mixture was ok but next time I will use less salt.
The potato recipe is worth recording too. Very simple. Thin slice as many potatoes as you want to eat, chop up some onions - add chunks of butter and salt/pepper to taste. Wrap the whole thing up tight in an aluminum foil pouch and cook until the potatoes are tender which depending on how hot the fire is and how many potatoes, will take about 30-45 minutes or so. Very simple and mmmm good. Some grillers add some cheddar cheese which is also good.
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