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Smoking a Beef Brisket on the Big Green Egg
Beef & Lamb
Roast
Achieve tender, smoky brisket that melts in your mouth with the Big Green Egg. Thanks to its precise temperature control and consistent heat, this recipe ensures a perfectly cooked brisket every time. Whether it's your first attempt or you're a seasoned pitmaster, this recipe delivers competition-worthy results.
Ingredients
- 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
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Premium Kiln Dried Cherry Wood Smoking Chips
Directions
Trim the brisket of any fat that is thicker than one eighth-inch.
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 plastic 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.
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