Mango Peach Beef Brisket

Mango Peach/Salsa Beef Brisket
by
Ted McMillan

I have become a convert of the Big Green Egg after visiting my son's friend Terry. It took a little getting used to, but the effort is worth it. After looking at many different recipes for beef briskets, I settled on this version. It takes some elements from many recipes and I have added a few new elements of my own. Enjoy!

Ingredients

8 Ounces

Texas BBQ Brisket Rub2 (http://texasbbqrub.com) -- You can use any rub you want or make up your own.

1 ½

Cups of Mild Mango (or Peach) Salsa Sauce -- Sam's Club has the Mango Salas and Meijers has the Peach Salsa.

Cup of apple cider vinegar

Cup of tomato sauce

Cup of ketchup

Cup of firmly packed brown sugar

15 ounce bottle of Worcestershire sauce

6 - 10 pound beef brisket

Cup white vinegar

Cup of a dark rich beer – drink the rest later

Cup of thinly sliced red or sweet onions

Cloves of minced garlic

Tablespoon of Kosher salt

Equipment and Charcoal

Grill grid for the Green Egg

Ceramic Plate Setter for the Green Egg

16 inches x 12 inches drip pan to set foil wrapped briskets on for the 4 hour cook

Wood charcoal -- the main fuel for the Green Egg

½ of a small bag (90 cubic inches) of hickory wood chips

Directions

1.)

Trim the fat from the Brisket

2.)

Wet the brisket with Worcestershire sauce

3.)

Sprinkle the rub onto the brisket using a spice shaker-- let it set for one hour or over night in the refrigerator

4.)

Place the hickory wood chips in a small bowl, cover with water, and let them soak for at least ½ hour

5.)

Make up the beer mop

• Add 1 cup white vinegar to a small mixing bowl
• Add 1 cup of a dark rich beer – drink the rest
• Add ½ cup of thinly sliced red or sweet onions
• Add 2 cloves of minced garlic
• Add 1 tablespoon of Kosher salt

6.)

Place the main wood charcoal in the Green Egg and start the fire

7.)

Allow the temperature to rise to 400ºF and then reduce the heat to between 220ºF to 240ºF

8.)

Add the charcoal hickory wood chips on top of the main wood charcoal and install the grill grate

9.)

Place the brisket on the grill grid and shut the lid

10.)

Allow the brisket to brown for 30 minutes on each side

11.)

Mop the brisket with the mop sauce every 15 minutes

12.)

While brisket is browning, prepare the Mild Mango/Peach salsa sauce

• In a mixing bowl, add 1 ½ cups of mild mango peach salsa
• Add 1 cup of apple cider vinegar
• Add 1 cup of tomato sauce
• Add ½ cup of ketchup
• Add ½ cup of firmly packed brown sugar
• 1 tablespoon of Worcestershire sauce

13.)

At the end of the one hour browning (30 minutes on each side), prepare the Brisket for the final grilling

•Place a large piece of foil on top of a 18”x12” drip pan. The corners will have to be turned up a little to allow it fit in the Big Green Egg. The foil has to be large enough to be able to completely seal the brisket. I create a triple fold seam using two sheets of foil.
• Pour in the mild mango peach salsa mixture over the brisket liberally
• Insert the temperature probe into the center of the thickest part of the brisket
• Wrap the foil to seal the brisket

14.)

Place the Plate Setter in the Big Green Egg with the legs down for indirect heat

15.)

Place the drip pan with the brisket onto the plate setter and shut the lid

16.)

Keep the temperature close to 200ºF as possible

17.)

Cook until the internal temperature reaches at least 170ºF

18.)

Test to make sure it is tender using a fork

19.)

Once it is finished, set it on a counter with towels over it to keep the heat in for at least 30 minutes before serving

20.)

Serve

Note:

I had a 6 pound brisket and it took about 5 hours (add ½ hour to preheat the Green Egg) to cook. The time it cooks is not as important as the tenderness and internal temperature.