Big Green Egg Smoked Brisket
Experience BBQ nirvana with our guide to Big Green Egg smoked brisket. Master the art of low and slow cooking for unforgettable flavor.
Ingredients
- 1 whole brisket 10-12 pounds
- ½ cup brown sugar
- ¼ cup paprika
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper adjust to taste
For Smoking:
- Hickory oak, or mesquite wood chips (soaked for 30 minutes)
- Aluminum foil
Instructions
The Prep Work
- Trim and Season: Start by trimming any excessive fat from the brisket, leaving about ¼ inch for flavor. In a mixing bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix 'em up for a flavor-packed rub.
- Rub it Right: Massage that rub all over the brisket, covering every nook and cranny. This is where the magic begins, y'all!
The Smoking Showdown
- Prep the Big Green Egg: Fire up your Big Green Egg for indirect cooking at a steady 225°F. This is where the smoky symphony starts. Toss in those soaked wood chips for that irresistible aroma.
- On the Grate: Place the brisket on the grate, close the lid, and let the smokin' adventure commence. Now's the time to find a comfy spot and let the Egg do its thing.
- The Waiting Game: Keep an eye on that internal temperature. When it hits around 165°F, it's time to tackle the stall. Wrap that brisket snugly in aluminum foil, a.k.a. the Texas crutch, and put it back on the grill.
- Smokin' Victory: When the internal temperature hits a smokin' 203°F, your brisket is ready to rock! The tender, flavorful masterpiece you've been dreaming of.
- Rest and Carve: Here's the hard part – let that brisket rest for about 30 minutes. It's tempting, I know, but trust me, it's worth it. Then, grab your trusty knife and slice that brisket like the pitmaster pro you are.