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!
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.