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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


  • Smoker


Brisket Rub

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

1 brisket


    • 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!