Recipe adapted from Ray “Dr. BBQ” Lampe and can be found in his cookbook, Slow Fire, and the BGE Publication Profile: Dr. BBQ.
Ingredients
- 1 USDA Choice flat-cut brisket (5 to 6 pounds), fat left on
- Barbecue Rub #67 (below)
- ½ cup strong brewed coffee
Barbecue Rub #67 Ingredients
- ½ cup Sugar in the Raw
- ½ cup kosher salt
- 3 tablespoons chili powder
- 3 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon lemon pepper
- ½ teaspoon ground coffee
- ¼ teaspoon cayenne pepper
Instructions
Set the EGG for indirect cooking at 235°F/113°C using medium hickory wood for smoke flavor.
Season the brisket liberally with the rub. Cook the brisket fat-side down for 1 hour and then flip it to fat-side up. Cook to an internal temperature of 160°F/71°C.
Lay out a big double-thick layer of heavy-duty aluminum foil and lay the brisket on it fat-side up. Pull up the sides of the foil and pour on the coffee as you close up the package. Be careful not to puncture it or you’ll have to start over. Return the brisket to the cooker. After another hour, begin checking the internal temperature. When it reaches 200°F/93°C, remove the brisket and let it rest for 30 minutes, wrapped. Remove the brisket from the foil. It desired, skim the fat from the liquid and serve the remaining juices as a sauce. Slice the brisket about ¼ inch thick to serve.
Absolutely spot on perfect, following this for third time. About 6 hours smoke time from start to done for 5.5-6.5 lb brisket flat choice.
Could you cook it on the stone that you can buy for the Egg?
First time fabulous. I’ve tried brisket several times without much luck. This recipe came out with rave revues. After meat hit 205 degrees, I wrapped in a towel, put it into a cooler for another 2 hours. So tender it cut with a fork, and the au jus was terrific. High recommendation, I’ll be cooking it again.
We made this yesterday and it was amazing. First time I have tried brisket on the egg. I did but the rub on the night before. The brisket was tender and juicy. We did a 6 lb brisket and all total it took 6 hours start to finish.
The video says put the brisket fat side down for the final cooking wrapped in foil with coffee. The recipe states fat side up during this last stage. This is perhaps not an issue for eating but only impacts presentation. I’ve gone with the video version “fat side down”
Totally awesome, thanks for sharing
I followed this recipe to the letter, save for my remote temp probe which was acting up and caused some hot flares briefly. Got that under control and cooked for 4 naked/2 wrapped hours since I only had a 7 pound flat. Used some pecan and hickory chunks in the charcoal. Moist, flavorful brisket. Would make again.
I modified the rub just a tad, since I did not have any onion powder. I chopped finely, a reg onion. Also I did not have any freshly ground coffee, so omitted it. Used half cup of strong brewed coffee. Results were just fabulous as brisket was tender and juicy
I have some confusion on how long to cook the brisket. Some vid’s say 10, 12 16 hours for a 10 pound brisket and others less. Even in this vid’s Dr. BBQ is saying 2 and 3 hours for different steps.
Maybe it would be easier to ask the question: How many hours per pound to cook a brisket? The one I’m going to try is 4.5 pound.
First time trying a brisket on egg. Looking forward to seeing the results /abut how long should I cook a 6lb brisket? @230
I struggled a little regulating the temp, that being said for this being the first time doing a brisket I couldn’t believe that I was capable of making this! This recipe is a slam dunk
First smoke on the Egg…..DAMN!!! Amazing!
About how long will around a 6 pound flat take to cook to 160 once you flip it over from the fat side after a hour?
Cook to temp not time…. for beef, also be aware of the “stall” at approx 150 degrees. It takes as long as it takes, depending on the prevailing grill temp.
I did this recipe along with watching his youtube video for our Christmas meal. It was spot on fantastic!!! Had a 10 lb brisket and it cooked to perfection. I let it sit for about an hour wrapped in the foil before slicing and serving – so juicy!!! Thanks.
This is the absolute Best recipe ever. We’ve made it several times and it just keeps getting better. Not changing a single thing. Thank you for sharing.
Was totally stuck until I read this, now back up and runginn.
I want to try this recipe this weekend. How long does it take to get to an internal temp of 160deg? Also what is the normal total cook time? Thank you for any help.
About how long does it cook until you’re ready to wrap it up?
I follow these instructions but tend to get too much of a charcoal taste in the finished meat product. Can you help? When should the meat be placed on the fire after lighting the charcoal? Been cooking brisket for 45 years with great success until I switched to the Egg 2 years ago. Thanks
What charcoal are you using? If it isn’t lump charcoal which are chunks of would then that is where your problem is, or if you’re using lighter fluid.
The charcoal should be a wood smoke flavor.
does the 1-1.5hr/pound estimate apply here or does wrapping speed it up? Can I still poke it in an ice chest to hold it for a few hours?