Beef Brisket

Submitted by Nature Boy


  • 1/2 cup coarse kosher or sea salt
  • 1/3 cup black pepper
  • 1/4 cup granulated garlic
  • 1/4 cup ground mild chilies such as ancho or chimayo
  • 2 tbsp celery seed
  • 2 tsp cumin
  • 1/2 cup beef broth
  • Optional: Wood Chips


Most butcher shops can get whole “packer trimmed” briskets for you, though it often requires ordering in advance. In certain parts of the country all you can find are the small “flat” cuts, often in the 4 to 6-pound range, and while these will suffice, a whole brisket cooks up much better. A 4 to 6-pound “flat” cut will cook for approximately 8 to 10 hours; an 8 to 14-pound whole “packer trimmed” brisket will cook for approximately 14 to 18 hours

Trim the brisket of any fat that is thicker than one eighth-inch. It is very important to always slice brisket against the grain when serving. Identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut.

Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plactic wrap and let rest for one to two hours.

Set the EGG for indirect cooking at 250°F/121°C. Add in soaked wood chips (hickory, apple or cherry) if you choose.

Cook until the internal temperature of the meat is 150°F/66°C, and then reduce the EGG temperature to 225°F/107°C. When the meat temperature approaches 185°F/85°C, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours. Slice brisket against the grain, reserving the juice to brush on or use as a dip.

13 thoughts on “Beef Brisket

  1. When I try to print using the print button it wants to print Dr BBQ’s recipe instead. Had to do it another way.

    1. Apparently not fixed yet. But plenty of other ways to print the recipe, just doesn’t look great. But who cares as long as the recipe is a hit, which this one is!!

  2. While I had the setting at 250, after I put the brisket on and left for an hour I came back and noticed it had gone up to 300. Is there a way to save the brisket when this happens? Also, what’s the best way to get the temperature back down to 250 quickly? closing the air vents seems to be the logical way to do this, but it’s taking 45 minutes to get the temperature back down. Should I close the vents all the way, which would kill the fire?

    1. Hi Terry,
      Did you ever figure out your question?

      I had the opposite thing just happen to me. I am cooking a brisket all day today. Since I planned it out; I cleaned the ash catcher, put new coal in etc. I got the temp to 250 and after 1.5 hours the temp went way down and I discovered the coals went out. I my brisket off, took it all apart added new coal and lit again. Now I’m at 300 or so. I plan to leave it since I dont want to have the same thing happen again.

      Any thoughts are appreciated!

    2. Although it seems counterintuitive, the fastest way to reduce the heat in the BGE is to add more charcoal. Give it a try and you will be amazed.

  3. If I get a 12 pounds brisket. Will the initial charcoal last 12 hours? What’s the best way to regulate temperature to stay at 250. Thanks.

  4. Strange. My post from yesterday about brisket was pulled down… oh well.
    My thoughts are the salt in the rub recipe could be reduced by half. It calls for 1/2 cup, in hind site 1/4 cup would be good. I say this as it came out very salty.

    I need some tips on how to fuel the egg for a long day. I had it running perfectly at 250 for 1.5 hours, and then the coals went out. I had to pull it all apart, reload with charcoal and relight. After that, I could not get the temp below 300. Frustrating.

    Perhaps for these reasons it came out on the dry side? The 4 lb brisket was on the grille for 6 hours and the internal temp was 185 in many spots of the cut.

    Not sure where I went wrong, but I am open to feedback and I will try it again some day.

  5. Don’t be shy about starting with a decent fire. Not out of control but opening the pit is a bummer. I use an electric starter for 8-10 minutes, then let it burn for about 5+ more. I close the lid but keep the air flowing to start warming up the egg. I monitor the dome temp but it is not indicative of your final temp and may get a bit hot. Once things seem to be going, I put in the plate setter and start to close vents to start regulating. I use a flame boss so probably close the top more than most to make sure my fire does not run away. If you are only using the dome temp, it will show hotter than grill temp until you are truly regulated (hours in). That said, I have had burns take off over night and burns go out – when I served nobody mentioned either. I got the flame boss for my own piece of mind (I am a bit of a geek and like the control). I cook to temp as I only cook one at a time. My free and unsolicited advice – start warmer if you are in a cold climate, keep the vents pretty tight in a warmer climate as it is really hard to cool the egg down once it has gotten hot. If it gets too hot – enjoy the bark – my favorite part (grin).

  6. the best way I have found to control the Egg at low temps (200-250) for a long period of time is to open the air vent at the bottom at least half way the control the temp with the top vent/draft. I think that allows enough air to get to the coals so they do not go out while the almost closed top vent backs up the smoke thus suppressing the temperature. I have been able to cook/smoke this way for 16 – 18 hrs. on one load of fuel.

  7. Use a “BBQ guru” to maintain temp for long periods. If you plan to cook for 16 hours or more start with a clean egg and load charcoal up to top of inner liner. I use an AL half pan under my rack full of water or beer or whatever fluid and an empty half pan over meat to hold moisture around meat.

Tell Us What You Think

Your email address will not be published. Required fields are marked *