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.

Smoking a Whole Packer Brisket

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.

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, focus on seasoning generously, using a blend of salt, black pepper, garlic powder, and any other desired spices. 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.

How to Prep Your Brisket (The Night Before Cooking)

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

First place your whole packer brisket on a clan cutting board with the fat cut down. Using a sharp knife trim and remove all the silver skin, excess fat, and hard fat. Then flip the brisket and remove the fat cap and leave at least 1/4″ of fat.

The next step you need to take is to apply a binder like mustard and then add the rub over the entire brisket.

Will I Need A Rub For My Brisket?

We think a rub is a great idea to add extra flavor.  First, apply a binder and then coat the entire brisket. The more sugar you have in your rub the better the brisket bark will be.

After seasoning the brisket, cover it and leave it in the refrigerator overnight (if you have time). 

My Favorite Brisket Rub

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

• Paprika
• Granulated Garlic
• Kosher Salt
• Cumin Seeds (crushed)
• Ground Black Pepper
• Brown Sugar
• Onion Powder

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

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 on the butcher’s paper

2-3 hours of resting in the cooler.

What Sort Of Wood Should I Use for Smoked Brisket?

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 and the intensity of the smoke flavor. 

For brisket, we recommend using either oak, 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 smoking brisket like a true pitmaster. 

Step 1: Begin by placing your whole packer brisket on a cutting board with the fat side down. Trim away excess fat, hard fat, and silver skin. Flip the brisket over and trim the fat cap to a 1/4″ thickness.

Use yellow mustard as a binder, coating both sides of the brisket. Proceed to generously season the top and bottom with your spice mixture. Let the seasoned brisket rest at room temperature while you prepare your Big Green Egg.

Step 2: 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.

Step 2: Put the brisket on the grill. Add a water pan to the grill to keep the air moist and humid during the cook.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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.

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.

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

Hungry For More?