Smoked Brisket on a Big Green Egg (7 Simple Steps)

You’ve got a brisket. 

You’ve got a Big Green Egg. 

Now you just need to work out how to put the two together…

Smoking meat on a Big Green Egg doesn’t have to be complicated. 

And we’re going to break down exactly how to get that amazing beef flavor. 

Have a read below as we take you through the process for a perfectly smoked brisket. 

Wondering Where Brisket Comes From On The Cow?

A brisket is a tough, piece of meat that comes from the chest of a cow. 

This cut of meat can be seared, slow-cooked, grilled, cooked in the oven or smoked. 

Brisket generally takes longer to cook than other meats, but, it also comes with tasty, tender results!

Why Use A Big Green Egg? 

Big Green Eggs can maintain a steady temperature for a long period. 

This means that they are perfect for brisket, which can be a difficult meat to smoke

They are also highly durable and a great insulator.

This means they perform better than a standard charcoal smoker. 

The Night Before Cooking

There are a couple of steps that you need to take before smoking your brisket. 

Firstly, you need to remove any hard bits of fat and trim the fat cap to 1/4 inch with a sharp knife. 

The next step you need to take is to apply the rub or seasoning over the meat. 

Will I Need A Rub For My Brisket?

We think a rub is a great idea to add extra flavor. 

Feel free to coat the brisket heavily, the smoke flavor will mellow the rub when it cooks. 

After seasoning the brisket, cover it and leave it in the refrigerator overnight. 

Rub Ideas

There are plenty of brisket rub recipes out there, but if you’re feeling adventurous try making up one yourself!

For a simple rub, you can grab a bunch of ingredients and mix them.

Here are some seasoning suggestions:

  • Paprika
  • Granulated Garlic
  • Coarse Salt
  • Cumin
  • Ground Pepper
  • Onion Powder

Ultimately, your choice of seasoning is up to personal preference!

What Sort Of Wood Should I Use?

If you’re smoking with a Big Green Egg we recommend using either wood chips or chunks of wood.

The type of wood you choose will ultimately influence the flavor of the brisket. 

For brisket, we recommend using either applewood, mesquite or hickory chunks

How To Smoke A Brisket On A Big Green Egg

Now you’re ready to start the cooking process!

Here is the cooking method you need for amazing brisket. 

Step 1: Set the Egg to indirect cooking and the temperature to 250 F. 

Step 2: Put the brisket on the grill. 

Step 3: Check the internal temp of the brisket with a meat thermometer. Make sure you probe the meat in the thickest part. When the temp of meat reaches 160°F remove it from the smoker.

Step 4: Double wrap your brisket in aluminum foil or butcher paper.

Step 5: Continue to smoke the meat until it reaches an internal temperature between 200-202 F. Pull the brisket from the smoker and wrap it in a towel.

Step 6: Place the meat in a cooler for at least an hour.

Step 7: Unwrap your cooked brisket, slice it up (against the grain) and serve!

Cleaning Your BGE

Make sure you look after your grill and are cleaning your Big Green Egg after each smoke session.

Should I Smoke The Brisket Fat-Side Down?

This is highly controversial in the barbecue community. 

Some say, fat-side down gives you more attractive-looking meat than fat-side up. 

But, if this is not important to you fat-side up will still result in a tasty and delicious brisket. 

Smoked Brisket on a Big Green Egg (7 Simple Steps)

Want to master smoking brisket in your Big Green Egg? Here are the simple steps to making pitmaster worthy brisket!
Prep Time30 mins
Cook Time9 hrs
Total Time9 hrs 30 mins
Course: Appetizer, main, Main Course
Cuisine: American, Barbecue, bbq, grill, lunch
Servings: 10 serves
Calories: 328kcal
Author: Charlie
Cost: 22

Equipment

  • Smoker

Ingredients

Brisket Rub

  • Paprika
  • Granulated Garlic
  • Coarse Salt
  • Cumin
  • Ground Pepper
  • Onion Powder

1 brisket

    Instructions

    • Set the Egg to indirect cooking and the temperature to 250 F.
    • Put the brisket on the grill.
    • Check the internal temp of the brisket with a meat thermometer. Make sure you probe the meat in the thickest part. When the temp of meat reaches 160°F remove it from the smoker.
    • Double wrap your brisket in aluminum foil or butcher paper.
    • Continue to smoke the meat until it reaches an internal temperature between 200-202 F. Pull the brisket from the smoker and wrap it in a towel.
    • Place the meat in a cooler for at least an hour.
    • Unwrap your cooked brisket, slice it up (against the grain) and serve!

    What Else Can I Smoke On A Big Green Egg?

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

    If you’re 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 doesn’t 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

    Author: Charlie Reeves
    Hi, I’m 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 (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

    You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

    You can read more on our About Us page.

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