Smoked Brisket Big Green Egg

What Else Can I Smoke On A Big Green Egg

One of the great features of a Big Green Egg is its versatility.

If youre looking to smoke something else we recommend pulled pork, smoked ham or beef ribs.

Big Green Egg has several smoked recipes on their website that you can also try.

Smoking a brisket on a Big Green Egg doesnt have to be difficult.

When done correctly, it can be incredibly satisfying and give you fantastic results!

Do you use a Big Green Egg for your cooking?

Smoke On!Charlie

Hi, Im Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Cant wait to share all my delicious smoking and grilling adventures with you! You can read more on our About Us page.

Will Hot And Fast Taste As Good

A hot and fast brisket at 350°F will not taste as good as a brisket cooked low and slow at 220°F. Ive seen dozens of taste tests, and a common theme emerges. Brisket needs time at a low heat to break down all the connective tissue. It also needs time to sit in the smoke to infuse flavor. When you are smoking a hot and fast brisket, the meat is only getting a couple of hours in the smoke. The brisket point in particular will be a little chewy on a hot and fast brisket when compared to a low and slow. Hot and fast brisket will also have a less prominent smoking when compared to a low and slow cooked brisket. Im not saying a hot and fast brisket doesnt taste any good. However, if you want perfection, or to wow your guests, stick to the low and slow. But if you need a brisket in a hurry, then hot and fast is the way to go.

My Favorite Brisket Tools

Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, Ill earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.

Brisket Marinade: The best injection solution on the market is the Butcher BBQ Brisket Injection. This marinade is used in competitions and is made by World Barbecue Champion pitmaster, Dave Bouska. You can find the marinade on Amazon here.

More Brisket Articles:

How To Make Smoked Beef Brisket

Step 1: Prepare brisket for smoking. Trim away large pieces of excess fat, leaving a thin cap of fat on the top. Remove the fat kernel. Pour seasoning into a small bowl and with gloved hands, coat the brisket with yellow mustard, then rub the entire brisket generously with your choice of dry spices and seasonings.

Step 2: Prepare smoker. Add wood to your smoker or big green egg and heat to 230F.

Step 3: Smoke uncovered. Then, place brisket with the fat side facing up in the smoker. Insert the temperature probe and smoke until the internal temperature of the beef reaches 165 degrees f.

Step 4: Smoke covered. Then transfer the meat to a disposable broiler pan filled with coffee, cover, and return to the smoker until the internal temperature reaches 190F.

Step 5: Wrap in foil and rest. Then wrap the meat in a water-tight aluminum foil pouch.

Before closing the pocket, pour hot beef broth over the top, secure the pouch and place the wrapped brisket in a cooler to rest for 2-3 hours. We like to use one of these small styrofoam coolers.

Step 6: Finally, remove the brisket and place it on a large cutting board. Slice it against the grain into juicy, fall-apart beef strips.

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Smoking A Whole Packer Brisket

To get the full juicy brisket effect you will want to start with a whole brisket, or what you might hear called a packer brisket, referring to a whole brisket packed in vacuum sealed plastic. You can either special order a whole brisket from a local butcher or you can find them at some of the wholesale stores. I have found Costco usually has a pretty decent selection of them, and the results have been pretty fantastic with a little practice. Try to pick out one that is more uniform in thickness across the length of the brisket.

For a little more information on Brisket Preparation, Brisket Seasoning, and the Smoking Process, you can watch this video on the Seared & Smoked Youtube Channel

How To Render Brisket Fat Cap In A Crock Pot

Assuming you are doing a large brisket, as in around 13-14 lbs, I usually start rendering the briskets fat cap down in a crock pot around 11 pm.

To do this, simply throw all the fat that was cut off the brisket into a crock pot, put the lid on it and set it on low. It will simmer overnight and be ready in the morning when the brisket has reached its internal temp of 160 degrees.

Depending on the time and temp of the brisket, it should be at its internal temperature around 8 or so am. This is when the rendered juices from the fat cap can be removed.

Put the juices in a container and set it aside for when the brisket is wrapped which will be in a later step below.

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Why You’ll Love This Recipe

• A fool-proof method for making the best smoked brisket
• You get perfect juicy brisket with great bark every time, so there is no need to fear wasting time and money on an expensive cut of meat.
• Smoked brisket is perfect for making a lot of meat at once and repurposing the leftovers in different dishes all week.
• As for flavors, the options are endless.

Why Timing Is Not Key:

You probably want to know exactly how long it’s going to take. It’s a fair question, but there really is no correct answer. While you can figure roughly 1 to 1 ½ hours per pound of cook time, that is a very rough estimate because of all the variables involved.

Some of the variables include the smoker temperature, the size and thickness of the meat, the fat content, starting temperature, the type of smoker, the humidity of the smoker, the weather outside, how close the meat is to the heat, how many times you open the lid, etc. Okay, you get the point. All these variables make it impossible to accurately predict the time it will take. And that’s totally fine.

This is where a handy dandy probe meat thermometer comes in. Thermometers are absolutely key to success and a stress-free smoke. Without one, you are flying blind. And sure it will still smell good while you are flying, but trust me, flying blind is no fun.

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Brisket Point Versus Flat

This is a big debate. A whole packer brisket is broken into the flat and the point . I often just buy a point because I dont often dont have as much time to smoke an entire brisket, and it is also less costly than purchasing an entire brisket. The upside to smoking an entire brisket is that you will have you will have brisket for days! This means brisket tacos, brisket pizza, brisket on EVERYTHING! This is what you want to smoke when you are having a party of lots of people over.

Here is a brisket point- you can smoke one in under 8 hours which is a shorter time than if you smoked an entire brisket.

How To Smoke A Brisket Recipe On The Big Green Egg

The best way to cook our local Angus or Wagyu Brisket is to smoke it on the Big Green Egg. We’ve been floored by how tender and delicious our Wagyu Briskets have been turning out lately and while we love our Angus briskets, the Wagyu has taken top honors in the flavor and tenderness departments.

Step 1 – Go to The Organic Butcher and pick up 10-12 LB of whole brisket .

Step 2 – Rub with extra virgin olive oil and a BBQ style rub. We have great seasonings in the shop! Ask one of our knowledgable staff members to help you pair your meat with a rub that suits your menu plan.

Step 3 – Use Big Green Egg Organic Lump Charcoal. If you use woodchips, make sure to pick a milder option like Cherry or Pecan Wood Chips. Heat your Big Green Egg to between 225-275 degrees. With the fat side facing up, smoke for 10-12 hours or until the temperature at the center of the brisket reaches 190-200 degrees.

Step 4 – Wrap your finished brisket in tin foil and let it sit for 30-45 minutes. You can even place the wrapped brisket in a cooler for a few hours to hold in the heat which lets the brisket continue to cook and tenderize further. When you’re ready to eat, un-wrap and slice into the most tender and delicious brisket you’ve ever had! Enjoy!

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Big Green Egg Cooking Temp

250°F/121°CINDIRECT

COOKING DAY

Times are based on an 8 lb. brisket flat cook time is approximately 1 hour per pound.

8:00 AM

• Remove the brisket flat from the fridge and trim excessive fat leaving a quarter-inch of fat. Bring to room temperature.

9:00 AM

• Set the EGG for indirect cooking with the convEGGtor at 250oF/121oC with smoking chunks or chips .

9:15 AM

• Season the brisket generously with the Big Green Egg Classic Steakhouse Seasoning on all sides.

9:30 AM

• Place the brisket, fat side up, on the cooking grid.To remotely manage and monitor the cooking temperature of the brisket, use the EGG Genius.

2:30 PM

• Check the internal temperature of the brisket when it reaches 165°F to 170°F remove it from the EGG, wrap the brisket in butcher paper and place it back on the EGG.

5:30 PM

• Once the internal temperature reaches 200°F to 205°F remove it from the EGG and let rest in the butcher paper.

6:30 PM

• Take the brisket out of the butcher paper and slice in 14 inch thick slices cutting against the grain.

7:00 PM

• Take photos to post to Facebook, Twitter & Instagram of the sliced brisket. Remember to tag @BigGreenEgg and #BigGreenEgg on Facebook, Twitter and Instagram so we can see your brisket pics!

Where Does Brisket Come From On The Cow

This is a beef diagram originally found in my book, Healthy Electric Smoker.

Brisket is found at the front of the cow at the chest area, essentially it is from the breast area of the cow. This muscle supports a lot of weight and is heavily used, making it one of the tougher cuts of beef. Tough Brisket benefits from low and slow smoking, which helps break down the collagen, resulting in tender, succulent meat.

Here is an entire packer Wagyu Brisket smoked by none other than Moe Cason, this is from 2016 when we were on the same BBQ team together at Memphis in May.

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Best Wood For Smoking Brisket

Wood for smoking often comes down to preference and can require experimenting to see the flavors you love best. In central Texas, they traditionally use post oak . If you can get it, use local oak . Oak has mild slightly sweet flavors and has become my go-to for smoking just about everything.

Wood Size: For a long smoke like this one, use wood chunks, which are much larger than chips and will burn for hours rather than minutes so you dont have to keep adding more.

Place about 6 chunks of wood with your charcoal to give a good amount of smoke.

How Many People Will A Brisket Feed

Figure 1 pound of raw untrimmed brisket per person. You will be trimming off about 20 to 40% of the brisket and cooking out even more weight. A 15-pound brisket will serve approximately 15 people.

Feed a hungry crowd for less than $6 per person!

Currently , the price at Costco for Prime brisket is $5.79 per pound.

While you don’t want to calculate your hourly rate into this, you can feed at least 15 people with a 15-pound brisket . At $5.79 per pound, that is less than $6 per person for some of the best barbecue meat they will ever taste. Pretty amazing, right?

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How To Light Your Big Green Egg For Low

• Open the bottom vent all the way when lighting the fire. Later we will adjust the vent as soon as we place the brisket on the grill.
• Take the smaller pieces of lump charcoal and fill the BGE to the first ring.
• Place some larger pieces of lump charcoal into the middle and stack them upright.
• Place a fire lighter underneath the large pieces of charcoal in the middle, or use an automatic igniter.
• Allow 20 minutes for the pile of large coals to have formed a nice fire bed.
• Once the large coals in the middle of the egg are fully ignited, spread out the lit coals using a fire tool.
• Place about 4 wood chunks around the coals, spreading them out. We want a consistent smoke over several hours, so place one chunk in the middle and scatter the rest of the wood around the fire.

How To Tell When The Brisket Is Done

A brisket is finished cooking when the internal temperature of the flat reaches between 200° and 205° F. Some pitmasters swear by the exact 203° F number. While the time it takes to finish cooking can vary greatly depending on numerous variables, there shouldnt be any guessing as to when the brisket is finished cooking.

Always use an instant-read meat probe thermometer to spot check the temperature, and even better is to use a Thermoworks Smoke Alarm so you can monitor it wirelessly without having to open the smoker.

With experience, you can also tell when it’s done by feel. When you don’t have the experience yet, be sure to feel how flexible the brisket is so you can start to learn when it’s there.

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Insert The Diverter Plate

Once the fire is going and the wood is smoldering, take your ceramic diverter plate and place it on top of the fire. The diverter or plate setter is an important EGGcessory if you want to do slow roasting. If you dont have a diverter, I recommend getting one. The diverter works as a heat deflector to protect the meat from direct heat.

As with all low-and-slow cooking, we want to set up our grills and smokers for indirect cooking by either placing the meat on the opposite side of the fire, or by using heat deflectors. Ceramic cookers like the Big Green Egg get hot fast which can be disastrous for your brisket. The number one reason your brisket will dry out is high heat. You need to hold that temperature at 220°F to 250°F for 10 plus hours, so the Egg Diverter is an important accessory.

Where To Buy Brisket

A lot of people always ask me where to buy brisket. If you are going to invest the time to smoke a brisket, I recommend getting high quality beef. Quality matters. Go for the best grade you can find. At this point, how many briskets are you going to smoke this year? Seriously. Go big or go home so get the best quality you can afford. And then dont drink so much beer while youre smoking that you pass out and forget to check on your brisket in the smoker. Or set yourself an alarm in case you do.

I recommend getting a Snake River Farms American Wagyu Brisket because the marbling is going to make this an epic eating experience for you. Lets face it- fat equals flavor and if you are doing a brisket, youre investing the time so just go ahead and get a good brisket with good marbling.

The second best option would be to go to Costco and look for a prime brisket if you can find one. Ask around and see what you can find. Dont skimp on this, a crappy piece of meat will still be a crappy piece of meat after you smoke it for hours.

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Awesome Brisket On The Big Green Egg

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Brisket can be a tricky piece of meat to master, but once you have done a couple of them they are super easy and delicious. This Brisket recipe on the Big Green Egg uses rendered fat to help ensure the brisket comes out nice and juicy! Rendering the fat and adding it back in is optional, but it is a fool proof way to ensure you get that perfect brisket every time that everyone at the dinner table will surely enjoy.

Also, with this brisket, Ill be using one of my favorite rubs. While the salt and pepper rub is a good traditional rub, I prefer to bring it to the next level with Cow Lick by Dizzy Pig. It just add the perfect touch to the crust.