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Big Green Egg smoked brisket recipe for beginners and pros. Step-by-step instructions, tips, and a simple rub recipe for smoking brisket on your BGE.

Smoked Brisket Recipe

Leah Beyer
Master the art of smoking brisket on the Big Green Egg with this comprehensive guide. Learn how to choose the right briskett cut, trim, season, and smoke your way to BBQ perfection with this smokedd brisket recipe.
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Prep Time 35 minutes
Cook Time 10 hours
Total Time 10 hours 35 minutes
Course Entree
Cuisine BBQ
Servings 12 servings
Calories 517 kcal

Ingredients
  

Instructions
 

  • Mix the garlic powder, onion powder, salt, and pepper together.
    This simple, yet incredibly flavorful rub, featuring just salt, pepper, onion powder, and garlic powder, will have your taste buds singing.
  • Trim excess fat, leaving about ¼ inch. This allows the smoke to penetrate and the fat to render, keeping the meat moist.
    Trimming the Brisket & Seasoning it - Trim excess fat, leaving about ¼ inch. This allows the smoke to penetrate and the fat to render, keeping the meat moist. Generously apply your BBQ rub all over the brisket, ensuring even coverage.
  • Rub the beef brisket generously with the BBQ rub. Let the pork butt set for 30 minutes while you get the smoker up to heat.
    Trimming the Brisket & Seasoning it - Trim excess fat, leaving about ¼ inch. This allows the smoke to penetrate and the fat to render, keeping the meat moist. Generously apply your BBQ rub all over the brisket, ensuring even coverage.
  • Set up your BGE for indirect cooking using the plate setter (legs up). Aim for a consistent temperature of 250°F (121°C). Add your chosen wood chunks to the charcoal for smoky flavor.
  • Place the brisket fat side up on the cooking grate. Close the lid and maintain a steady temperature. Use a water pan if desired for added moisture.
    Smoking the Brisket - Place the brisket fat side up on the cooking grate. Close the lid and maintain a steady temperature. Use a water pan if desired for added moisture.
  • As the brisket cooks, it will hit a temperature plateau known as "the stall," usually around 160-170°F (71-77°C). This is due to evaporative cooling. Don't panic! Wrap the brisket tightly in butcher paper to power through the stall.
    As the brisket cooks, it will hit a temperature plateau known as "the stall," usually around 160-170°F (71-77°C). This is due to evaporative cooling. Don't panic! Wrap the brisket tightly in butcher paper to power through the stall.
  • Continue cooking until the brisket reaches an internal temperature of 200-205°F (93-96°C). This can take anywhere from 10 to 14 hours, or even longer, depending on the size of the brisket and your cooker.
    Once cooked, wrap the brisket in aluminum foil or place in an aluminum pan. Place it in a cooler and let it rest for at least 1 hour.
  • Once cooked, wrap the brisket in aluminum foil and let it rest for at least 1 hour. This allows the juices to redistribute, resulting in a more tender and flavorful brisket. Slice against the grain and serve with your favorite sides.
    Big Green Egg smoked brisket recipe for beginners and pros. Step-by-step instructions, tips, and a simple rub recipe for smoking brisket on your BGE.

Notes

Smoking a brisket is a true test of BBQ prowess. But with the right knowledge and techniques, you can achieve brisket nirvana. Here are my top tips for smoking brisket on your Big Green Egg (or any smoker):
1. Choose the Right Brisket:
  • Go for a whole packer: This includes both the point and the flat, offering a variety of textures and flavors.
     
  • Look for marbling: The fat within the meat is essential for flavor and moisture. Don't be afraid of a little fat! 
     
2. Trim Smart:
  • Remove the deckle: This thick layer of fat on the point can hinder smoke penetration.
  • Trim excess fat: Leave about ¼ inch of fat to render and keep the meat moist.
3. Season Liberally:
  • Use a quality rub: A simple blend of salt, pepper, and garlic powder works wonders, or get creative with your own blend.
  • Apply evenly: Ensure the entire brisket is coated with the rub.
4. Master Your BGE:
  • Maintain a steady temperature: Aim for 250°F (121°C). Use a reliable thermometer to monitor both pit and meat temperature. 
     
  • Control airflow: Mastering the dampers is crucial for temperature stability.
     
  • Use wood chunks: Hickory, oak, and mesquite are popular choices for brisket. 
     
5. Embrace the Stall:
  • Don't panic: The stall is inevitable. Wrap the brisket in butcher paper to power through it.
6. Probe for Doneness:
  • Don't rely solely on time: Use a meat thermometer to check for tenderness. The brisket is done when it probes like butter, usually around 200-205°F (93-96°C).
7. Rest is Best:
  • Rest for at least an hour: This allows the juices to redistribute for a more tender brisket.
     
8. Slice Like a Pro:
  • Slice against the grain: This ensures maximum tenderness. 
 
Bonus Tips:
  • Use a water pan: This adds moisture to the cooking environment. 
     
  • Don't peek too often: Opening the lid causes temperature fluctuations.
     
  • Inject for extra flavor: Inject the brisket with beef broth or your favorite marinade for added moisture and flavor.
     
  • Practice makes perfect: The more you smoke brisket, the better you'll become.
Smoking a brisket is a labor of love. But with patience, practice, and these tips, you'll be rewarded with a BBQ masterpiece that will have everyone coming back for more.

Nutrition

Calories: 517kcalCarbohydrates: 11gProtein: 65gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 187mgSodium: 4962mgPotassium: 1195mgFiber: 3gSugar: 0.4gVitamin A: 36IUVitamin C: 1mgCalcium: 64mgIron: 7mg
Keyword barbecue rub, dry rub, Texas Style
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