There’s something magical about the aroma of a brisket slowly smoking on a Big Green Egg. It transports me back to summer gatherings with family, where the centerpiece was always a perfectly smoked beef brisket. This recipe is a tribute to those cherished memories and the timeless tradition of Texas barbecue.
🥩 Ingredients
- 1 whole packer beef brisket (10–14 lbs), untrimmed
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- Optional: 2 tbsp garlic powder
- Optional: 2 tbsp paprika
- Optional: 1 tbsp cayenne pepper
- Optional: 1 tbsp brown sugar
Equipment
- Big Green Egg or similar ceramic smoker
- Lump charcoal
- Wood chunks (oak, hickory, or mesquite)
- ConvEGGtor or plate setter for indirect cooking
- Drip pan
- Water pan (optional)
- Butcher paper or heavy-duty aluminum foil
- Meat thermometer (preferably dual-probe)
- Sharp slicing knife
⏱️ Preparation Time
- Prep Time: 30 minutes
- Cook Time: 10–14 hours
- Resting Time: 1 hour
- Total Time: 12–16 hours
🔥 Instructions
1. Trim the Brisket
- Trim away the extra fat, keeping roughly a 1/4-inch layer on the fat cap.
- Trim any silver skin and hard fat deposits
2. Season the Brisket
- Combine salt, pepper, and optional spices to create a dry rub.
- Liberally coat every side of the brisket with the rub.
- Allow it to rest at room temperature for one hour.
3. Prepare the Big Green Egg
- Set up for indirect cooking with the convEGGtor.
- Fill with lump charcoal and light.
- Add wood chunks for smoke flavor.
- Stabilize the temperature at 225°F (107°C).
4. Smoke the Brisket
- Position the brisket on the grill grate with the fat side facing up.
- Insert a meat thermometer into the thickest part.
- Close the lid and maintain 225°F.
- Continue smoking until the brisket’s internal temperature hits 165°F (74°C), which usually takes around 6 to 8 hours.
5. Wrap the Brisket
- Take the brisket off the heat and securely wrap it in butcher paper or foil..
- Return to the smoker, seam-side down.
- Keep cooking until the internal temperature rises to 202°F (94°C), typically around 4 to 6 hours.
6. Rest the Brisket
- Remove the wrapped brisket and place in a cooler or warm oven.
- Let it rest for at least 1 hour to allow juices to redistribute.
7. Slice and Serve
- Remove the wrapping from the brisket and set it onto a cutting board.
- Slice against the grain into 1/4-inch thick slices.
- Serve with your favorite barbecue sides.
💡 Tips for Success
- Wood Selection: Oak delivers a well-rounded smoky taste, whereas hickory and mesquite bring more intense flavor notes.
- Moisture Maintenance: Placing a water pan in the smoker can help maintain humidity.
- Temperature Monitoring: Use a dual-probe thermometer to monitor both the meat and smoker temperatures.
- Resting Importance: Resting is crucial for tender, juicy brisket.
❓ FAQs
Q: Is it possible to use a different kind of smoker?
A: Yes, while this recipe is tailored for the Big Green Egg, it can be adapted to other smokers.
Q: How do I store leftovers?
A: Wrap tightly in foil or plastic wrap and refrigerate for up to 5 days.
Q: Can I freeze the brisket?
A: Yes, slice and freeze in airtight containers for up to 3 months.
📋 Printable Recipe Card
Smoked Beef Brisket on the Big Green Egg
- Prep Time: 30 minutes
- Cook Time: 10–14 hours
- Resting Time: 1 hour
- Total Time: 12–16 hours
- Servings: 8–10
Ingredients:
- 1 whole packer beef brisket (10–14 lbs), untrimmed
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- Optional: 2 tbsp garlic powder
- Optional: 2 tbsp paprika
- Optional: 1 tbsp cayenne pepper
- Optional: 1 tbsp brown sugarGrill Girl
Instructions:
- Trim the brisket, keeping approximately a 1/4-inch layer of fat intact.
- Apply the dry rub evenly and let sit for 1 hour.
- Prepare the Big Green Egg for indirect cooking at 225°F.
- Smoke the brisket until it reaches 165°F internally.
- Wrap the brisket and keep cooking until the internal temperature hits 202°F..
- Rest the brisket for at least 1 hour.
- Slice against the grain and serve.
🏁 Conclusion: The Joy of Smoking Brisket on the Big Green Egg
Mastering the Green Egg beef brisket recipe is more than just cooking—it’s a culinary experience steeped in tradition, patience, and pride. Whether you’re preparing it for Father’s Day, a Fourth of July barbecue, or a summer cookout with friends, this smoked brisket will leave a lasting impression. The Big Green Egg’s superior temperature control and ceramic insulation make it the ideal tool for achieving that perfect bark and smoky tenderness every pitmaster dreams of.
Remember, great brisket isn’t rushed—it’s a slow dance of fire and smoke. Take your time, trust your thermometer, and don’t skip the resting phase. With a bit of practice and this detailed guide, you’ll soon become the brisket hero of every backyard BBQ.
