- Mix the rub ingredients (listed below) in a large bowl
This mix will make more than you need for one brisket; store the remainder in an airtight container
- Trim the excess fat and silver skin from the brisket
Remove any “hard” pieces of fat as they will not render off during the cooking process
- Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat
- Apply rub to all sides of the meat liberally
Cover the brisket and place in the refrigerator to marinate overnight
Set the Egg for indirect cooking with the convEGGtor at 250°F/121°C
Place the brisket on the grid, fat-side down
When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil
- The bark will have formed nicely by this point
- Continue to smoke the brisket until the meat is “probe tender,” which means when you probe it there is no resistance
- Each piece of meat is different but this will likely be at an internal temperature of between 200-202°F/93-94°C
- Remove the brisket from the EGG, wrap in a towel and place in a cooler for at least one hour
- This will allow the juices to re-distribute in the meat
- Unwrap the brisket and slice against the grain
