Do you want to turn out 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. It requires time and unwavering patience.
However, with dedication and practice, you can master smoking a brisket and be rewarded with juicy, tender meat and yummy caramelized bark.
Below, I will explain how to get succulent, smoky, melt-in-the-mouth brisket easily.
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. The leftover brisket can be used for dishes during the week. You can use it in tacos, nachos, sandwiches, and burritos.
It is also easy to prepare for the week ahead. You can use any of your favorite flavors, enjoy coffee, go for a coffee rub, or, if you prefer a classic brisket, use the brisket rub we have below.
If you want that full juicy brisket experience, you must begin with a whole brisket, also known as a “packer brisket”.
This term refers to purchasing a whole brisket rather than just the point or flat cut. You have a couple of options for acquiring a whole brisket: you can either order from 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
Attention to detail is key when trimming and seasoning your brisket. Start by trimming excess fat, leaving about ¼ inches to ensure flavor and moisture retention.
Next, add a binder of mustard or oil to your brisket. Then, season generously, using your chosen rub. Below is a recipe 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-bought brisket rub, or here are some of our other favorite brisket rubs.
2 Set Up Your Big Green Egg
Set your Big Green Egg for indirect cooking and the temperature to 250°F. Fill the BGE’s fire bowl 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 temperature of the 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 it 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 smoking the meat until it reaches an internal temperature between 195°F-204°F. Remove 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 its internal temperature is 165°F.
Once you reach 165°F, remove the brisket from the cooler and unwrap it. Cut through the deckle and separate the flat from the point. Then, slice the flat into thin slices and use the point 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.
Cleaning Your BGE
Ensure you look after your grill and clean 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 helps act as a barrier between the heat source and the brisket.
Storing Your Leftover Brisket
In the Fridge
Place your brisket in a sealable container or wrap it tightly in plastic wrap, and you can refrigerate it for up to 4 days.
Freezing
Allow the brisket to cool, then wrap it in plastic wrap. You can keep it in the freezer for two to 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 through.
What Sort Of Wood Should I Use for Smoked Brisket?
If you’re smoking with a Big Green Egg, we recommend using either oak, applewood, mesquite, or hickory chunks. The type of wood you choose will ultimately influence the brisket’s flavor and the smoke flavor’s intensity.
What to Serve With Your Brisket and How to Use The Leftover
Our favorite sides to serve with brisket are;
Southern slaw
Grilled broccoli for a little bit of green veggies.
If you’re looking for more side dish ideas for brisket, check out this post.
Below are some of the delicious ways to use up your leftover brisket.
Brisket Grilled Cheese Sandwiches
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Smoked Brisket on a Big Green Egg
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 coolerWhat Else Can I Smoke On A Big Green Egg?
One of the great features of a Big Green Egg is its versatility. If you want 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 brisket on a Big Green Egg doesn’t have to be complicated. When done correctly, it can be incredibly satisfying and yield 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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