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!
Servings: 10 serves
- Granulated Garlic
- Coarse Salt
- Ground Pepper
- Onion Powder
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!