Set the Egg for indirect cooking at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™
Trim any loose pieces from the brisket and any excessive fat from the lean side (Do not trim the fat cap)
- Apply a heavy coating of the rub on all exposed meat surfaces and a light coat on the fat cap
Place the brisket in the Egg fat side down
- Cook without peeking for 4 hours
- Flip the brisket and cook another two hours until the brisket is well browned and reaches an internal temp of at least 160°F/71°C
- Lay out a big double thick sheet of heavy duty aluminum foil
- Lay the brisket on the foil fat side down
- As you begin to fold up the foil around the brisket pour the coffee over the meat
- Wrap the foil all around the brisket to form a complete package, being careful not to puncture the foil
- Transfer the brisket back to the EGG and cook until it reaches an internal temp of 200°F/93°C, about 2 hours
- Poke the brisket with a fork to make sure it’s tender, and if it’s not tender cook it longer until it is
- Remove the brisket to a platter and let rest in the wrap for at least a half hour
- Carefully remove the brisket from the foil to a cutting board
- Slice thinly against the grain
- Serve with raw onions, jalapeños and white bread
