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

Do you want to turn a pitmaster worthy smoked brisket on your Big Green Egg? Smoking a brisket can be one of the more challenging feats for a backyard pitmaster. Its requires time and unwavering patience. However, with dedication and practice, you can master smoking a whole packer brisket and be rewarded with the delicious results.

Below I am going to break down exactly how to get succulent, smoky, melt-in-the-mouth brisket with ease.

Why You’ll Love Smoking a Whole Packer Brisket

This is a simple recipe for making a juicy, succulent smoked beef brisket in your Big Green Egg. It can be an expensive cut so you won’t have to worry about wasting money or time as this recipe will show you exactly how to cook it perfectly.

Another great part about smoking a brisket is that you get a lot of meat that you can enjoy at the time then use the leftover brisket to for dishes during the week. You can use it in tacos, nachos, sandwiches and burritos.

It is also an easy week to prepare for the week ahead. You can also use any of your favorite flavors, enjoy coffee, go for a coffee rub or if your prefer a classic brisket use the brisket rub we have below.

If you want that full juicy brisket experience, you need to begin with a whole brisket, also known as a “packer brisket”.

This term refers to a whole brisket compared to just purchasing the point or flat cut. You have a couple of options for acquiring a whole brisket: you can either order with your local butcher or check out your local grocery stores.

What Ingredients You’ll Need

  • Whole Packer Brisket
  • Yellow Mustard
  • Paprika
  • Granulated Garlic
  • Coarse Kosher Salt
  • Cumin
  • Ground Black Pepper
  • Onion Powder

How to Make Smoked Beef Brisket

1. Trimming and Seasoning your Brisket

When it comes to trimming and seasoning your brisket, attention to detail is key. Start by trimming off excess fat, leaving about ¼ inch to ensure flavor and moisture retention.

Next, you want to add a binder of mustard or oil to your brisket. Then season generously, using your chosen rub, they is a recipe below for our favorite rub. Allow the brisket to rest, allowing the flavors to penetrate the meat.

For optimal results, refrigerate the seasoned brisket overnight. This step enhances the flavor and tenderness.

My Favorite Brisket Rub

There are plenty of brisket rub recipes out there, However, I have included my favorite one below.

  • 2 Tablespoons Paprika
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoons Kosher Salt
  • 1 Teaspoon Cumin Seeds (ground)
  • 2 Tablespoons Ground Black Pepper
  • 1 Tablespoon Brown Sugar
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Dried Oregano

You can use a store brought brisket rub or here are some of our other favorite brisket rubs

Coffee Rub

Memphis Dust Rub

2 Set Up Your Big Green Egg

Set up your Big Green Egg for indirect cooking and the temperature to 250°F. You’ll need to fill the fire bowl of the BGE with lump charcoal, then top the charcoal with 5-6 chunks of your chosen wood.

Then top with the rest of the lump charcoal. You need to wait until the smoke is a grey/blue color.

3. Place Your Brisket in The BGE Uncovered

Put the brisket on the grill. Add a water pan to the grill to keep the air moist and humid during the cook.

Allow the brisket to cook for 2-3 hours, then spritz the meat every 30 minutes. 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.

4. Wrap Your Brisket

Once the brisket is 160°F pull it from the smoker and double wrap your brisket in aluminum foil or butcher paper. Before you wrap the brisket give it a spritz and top it with more rub. Return the brisket to the smoker.

Continue to smoke the meat until it reaches an internal temperature between 195°F-204°F. Pull the brisket from the smoker, and tear a small hole in the butcher’s paper to allow some steam to escape.

5. Allow The Brisket to Rest

Then wrap the brisket in a towel and place it in a cooler for 2-3 hours or until the internal temperature of the brisket is 165°F.

Once you reach 165°F remove the brisket from the cool and unwrap. Cut through the deckle and separate the flat from the point. Then slice the flat, into thin slices and the point can be used for burnt ends.

How Long Will It Take to Smoke a Brisket?

On a Big Green Egg at 250°F, it will take around 14 hours to smoke a 12 lbs brisket. That includes 2-3 hours of cooking uncovered, 6 hours of cooking wrapped in butcher’s paper, 2-3 hours of resting in the cooler.

Storing Your Leftover Brisket

In the Fridge

Place your brisket in a sealable container or wrap tightly in plastic wrap and you can refrigerator it for up to 4 days.

Freezing

Allow the brisket to cool and wrap in a few layers of plastic wrap . You can keep it in the freezer for two – three months. Make sure you thaw the brisket in the fridge before you reheat it.

How to Reheat

Set your oven to 350°F, thaw your brisket in the refrigerator. Once fully thawed wrap tightly in foil and heat for at least 30 minutes or until the meat is warmed the whole way thought.

What Sort Of Wood Should I Use for Smoked Brisket?

If you’re smoking with a Big Green Egg we recommend we recommend using either oak, applewood, mesquite, or hickory chunks. The type of wood you choose will ultimately influence the flavor of the brisket and the intensity of the smoke flavor. 

What to Serve With Your Brisket and How to Use The Leftover

Some of our favorite sides to serve with brisket are smoky mash potatoes with a side of Southern slaw and grilled broccoli for a little bit of green veggies.

Below are some of the delicious ways to use up your leftover brisket.

Brisket Lasagne

Beef Nachos

Brisket Grilled Cheese Sandwiches

Beef Brisket Burrito Bowl

Leftover Beef Baked Beans

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. 

However, I like to place the fat side down. This allows the fat cap to render and also helps to act as a barrier between the heat source and the brisket.

Smoked Brisket on a Big Green Egg

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

Equipment

  • Smoker

Ingredients

  • 1 whole whole packer brisket 10 – 14lbs
  • 2 Tablespoons Paprika
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoons Kosher Salt
  • 1 Teaspoon Cumin Seeds ground
  • 2 Tablespoons Ground Black Pepper
  • 1 Tablespoon Brown Sugar
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Dried Oregano

Instructions

  • Set up your Big Green Egg for indirect cooking and the temperature to 250°F. You'll need to fill the fire bowl of the BGE with lump charcoal, then top the charcoal with 5-6 chunks of your chosen wood. Then top with the rest of the lump charcoal. You need to wait until the smoke is a grey/blue color.
  • Put the brisket on the grill. Add a water pan to the grill to keep the air moist and humid during the cook.
  • Allow the brisket to cook for 2-3 hours, then spritz the meat every 30 minutes. 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.
  • Once the brisket is 160°F pull it from the smoker and double wrap your brisket in aluminum foil or butcher paper. Before you wrap the brisket give it a spritz and top it with more rub. Return the brisket to the smoker.
  • Continue to smoke the meat until it reaches an internal temperature between 195°F-206°F. Pull the brisket from the smoker, and tear a small hole in the butcher's paper to allow some steam to escape.
  • Place the meat in a container for at least an hour or until the internal temperature of the brisket is 165°F. Then wrap the brisket in a towel and place it in a cooler for 2-3 hours.
  • Remove the brisket from the cool and unwrap. Cut through the deckle and separate the flat from the point. Then slice the flat, into thin slices and the point can be used for burnt ends.

Notes

How Long Will It Take to Smoke a Brisket?

On a Big Green Egg at 250°F, it will take around 14 hours to smoke a 12 lbs brisket.
That includes 2-3 hours of cooking uncovered.
6 hours of cooking wrapped in butcher’s paper.
1 hour of resting in the butcher’s paper
2-3 hours of resting in the cooler

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 its website that you can also try. 

Smoking a brisket on a Big Green Egg doesn’t have to be complicated. When done correctly, it can be incredibly satisfying and give you fantastic results!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

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 recipes with you!

You can read more about me on our About Us page.

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