Okay, this hot and fast brisket seems to be something that has everyone talking even more than our last recipe.
Hot And Fast Brisket On A Big Green Egg
Today, we fire up the Big Green Egg for another round. So, let’s enjoy this brisket journey again and save time along the way.
Yield: 1 Brisket (serves 8-10 ppl)
Prep time: 15-20 Minute Prep Time
Cook time: 5-6 hours of cook time, plus 1 hour rest time
Ingredients
Measure Ingredient Prep Notes
13 lb Brisket, Packer, Choice Butcher or Local Grocery store
2-4 tbsp Oil, Canola/Olive Blend Your choice of brand
3-4 tbsp Rub a Dub, 5280 Culinary Adjust to your flavor needs
2 cups Stock, Beef Not broth
Cooking Directions:
Preparation:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Remove brisket from package and pat dry with paper towels (if there is excessive juices)
Trim silver skin on top and bottom of brisket and remove completely
Trim fat around the edges to between ¼” to 1/8”
Trim any grey or discolored meat (due to oxidation) from around the edges
Place brisket in a large disposable aluminum pan, pay attention to the way the grain is and make a cut against the grain, at the edge to give you a reference point for post cook slicing
Lightly coat with Canola/Olive Blend Oil
Season both sides with a generous dusting of Rub-A-Dub
Let rest on the counter for 30 minutes (while grill heats up) to help draw in some of the rub flavor
Prepare your Big Green Egg as shown below
PREPARING YOUR BIG GREEN EGG
Pre Heat your Big Green Egg to 200˚ F and (if desired) load with your preferred smoking wood chunks (Layer in the wood chunks to create an even sustained smoke flavor)
If using EGGgenius, add it now, setup ambient probe and adjust temp to 350˚ F
Add the ConvEGGtor legs up, ADD a convEGGtor drip tray and then place grill grate on top of convEGGtor
Close dome and Adjust Temp to 350˚ F (adjust bottom vents and top rEGGulator)
Place the brisket, fast side up, in the center of the grill grate
Load the EGGgenius probe OR ANY PROBE into the thickest part of the BRISKET
Close the lid and cook at 350˚ F until temperature reaches 165˚ F internal
Using oven gloves or heat resistant gloves, remove brisket from the Big Green Egg
Wrap brisket in foil and add 2 cups of beef stock, wrap well (like an envelope)
Place brisket back on the egg, insert temp probe and cook to desired doneness
We cooked this brisket to 203.7˚ F
Carefully remove brisket from the grill, rest for 1 hour in cooler or covered on the counter
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