How To Make Brisket On A Big Green Egg

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They say as a Chef you are always the student, meaning being open to learning and seeing things a new way.  There is nothing truer than that, especially when it comes to brisket.

How To Make Brisket On A Big Green Egg

This recipe came together after my trip to Big Green Egg Culinary Center.  I love seeing all the ways you can bbq, its so cool how the journey may be different from point a to point b, but at the end we all get to eat amazing Que.

Printable Recipe for Brisket on a Big Green Egg

Yield: Serves 12-14 people

Prep time: 20 Minutes (trim, season, store)

Cook time: 12-14 Hours


Measure   Ingredient                                                Prep Notes      

13-15 lb         Brisket, packer                                     Prime

½ Cup            Rub A Dub Seasoning                       or to taste

Brisket Spray Injection Recipe

2 Tbsp            Honey                                                                                   

32 oz              Stock, Beef                                                                          slightly warmed                             

                        Foil or Plastic Wrap                                                           for final wrap / rest                                                           

Brisket Spray / Injection Directions:

  • Mix Together Honey and Beef stock

  • Place into trigger sprayer or pump sprayer

  • Save about 1.5 cups for final wrap

Brisket Prep Directions:

  • Remove brisket from package and pat dry with paper towels

  • Trim silver skin on top and bottom of brisket and remove completely

  • Trim fat around the edges to 1/8” or less

  • 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

  • Lightly coat with Canolive Oil

  • Season the meat side with a generous dusting of Rub A Dub

  • Season the fat side with a generous dusting of Rub A Dub

  • Cover the pan with plastic wrap and place into your fridge

  • Let rest in the fridge for 10-12 hours to help draw in some of the rub flavor

Brisket Cooking Directions:

  • Heat your Big Green Egg 200˚and prep for indirect cooking

    • Add your ConvEGGtor into the BGE to allow for indirect cooking

    • Add drip pan and load with water to help add moisture to the Egg

  • Adjust smoke to desired level, adding in some maple chunks to get more smoke

  • Place the brisket FAT SIDE UP on the grill grate

  • Clip the EGGgenius pit temp clip onto the grill grate

  • Load your probe – Today we are using the EGGgenius

    • Load probe into thickest part of the point/brisket – be sure not to probe the fat pocket, load probe into the meat

  • Smoke until brisket reaches an internal temp of 175-180 degrees, or until bark is well developed. Don’t worry about the stall, we will push it thru the stall with some extra moisture in the drip pan

  • Spray with Brisket spray every hour for the first 4-5 hours, spray starting at the 1 hour mark to give the brisket time to dry out a bit and absorb the spray better

  • Adjust the EGGgenius and setup for 200 degree cook

  • When the brisket reaches 175 - 180 degrees double wrap in butcher paper, or foil for softer brisket. Add to the foil 1 – 1.5 cups of the beef stock / honey mixture

  • Place in a pan if desired during the wrapped cooking part

  • Return to the grill

  • Adjust the heat to 275 degrees

  • Continue to cook for an additional 3-5 hours

    • Or

  • Until brisket reaches a temp of 203-204 degrees internal

  • Once brisket has reached temp, place wrapped brisket into a small cooler and let rest for 45-60 minutes

  • Remove brisket from the cooler, after resting – be sure to clean the cooler well and properly sanitize

  • Slice brisket against the grain, sauce on the side and enjoy

  • Brisket Burnt Ends – if you’re into these types of things

    • Remove the point after brisket is cooked, cube it, season and sauce, place into a medium aluminum pan, return to the smoker at 300 degrees for 35-40 minutes. ENJOY!!!

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Published: 7/29/2020