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Smoked Brisket on The Big Green Egg
Learn how to smoke a perfect whole brisket on the Big Green Egg
Prep Time 1 hour
Cook Time 18 hours
Total Time 19 hours
Servings 15
Ingredients
- 12-15 lbs Whole Brisket
Brisket Rub
- 6 Tablespoons Ground Black Pepper
- 2 Tablespoons Ancho Chile
- 4 Tablespoons Kosher Salt
- 2 teaspoons Granulated Garlic
Instructions
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Trim any excess fat off the brisket. You want a 1/4" layer of fat on the top of it, but trim any thick fatty areas and any large deposits of hard fat off the sides of the brisket.
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Coat the brisket with the Rub. Do not be afraid to coat the brisket heavily, as the length of the smoke will mellow out the rub. The bigger or thicker the brisket, the more rub you want to use.
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Smoke at 250 unwrapped for 8 hrs. If using a charcoal smoker, only use a few chunks of Oak or Fruit Wood to start the smoke, then let the charcoal lump do the rest of the work. No need to over smoke it.
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Wrap in pink butcher paper and smoke for an additional 6-10 hrs depending on the size of the brisket. You will want to take the brisket off the smoker when the thickest part of the brisket reaches 200 degrees.
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Then place the brisket (still wrapped in butcher paper) in a well insulated cooler with towels over it for 2 hours, letting it rest until the brisket cools to around 150-165 degrees. At this point, the brisket will be so tender and juicy it will almost fall apart in your hands.
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Then slice and serve with confidence!