How Long to Smoke in Green Egg a Trimmed Beef Brisket

A uncomplicated and mouthwatering recipe for a smoked beef brisket using a homemade charcoal-broil rub made in a Big Green Egg smoker.

This is my husband's recipe for Smoked Beef Brisket tiresome cooked on our Big Greenish Egg. It'due south heaven on a plate, so I had to share the recipe! Fifty-fifty though he's a smoking newbie, he's definitely a fast learner. I have thoroughly enjoyed tasting all of his new creations. Cooking a brisket requires a bit of patience, but information technology's totally worth it when you take your beginning tender bite.

I used this recipe for Homemade Burger Seasoning for the rub, it's great as a charcoal-broil rub or mixed into burger patties to add together a nice season to footing beef. It's fabricated with spices that we typically accept in our pantry, so information technology's dainty and like shooting fish in a barrel to throw together without having to buy a bunch of ingredients.

How To Make Brisket On A Large Green Egg

Ingredients You'll Need:

• One whole beef brisket (point and flat)
• ¼ cup yellow mustard
• Barbecue rub (I love and use this homemade rub)
• 1 cup strong, freshly brewed, coffee
• 1 loving cup beef broth
• Blend of hickory and pecan forest for the smoker
• Meat thermometer

Directions:

Trim the brisket until about ⅛" of fat remains on top. Remove the unabridged fat kernel from the interior of the brisket, it volition never render out. Cover the entire brisket with the yellow mustard. Slather on all that flavorful goodness. Next, cover the brisket with the seasoning rub on all sides.

Gear up the smoker to 230 degrees F, then add the wood. I used one chunk of hickory and two chunks of pecan forest. Place the brisket in the smoker and insert a temperature probe. Once the meat reaches 165*F, become a disposable broiling pan, and make full with one loving cup of strong java. Place the brisket in an aluminum pan with java and cover tightly and cook until the brisket reaches 190*F.

Construct a pouch out of aluminum foil. The bottom of the pouch needs to exist water-tight. Remove the brisket at 190 degrees and transfer to the foil. Add one cup of hot beef broth to the foil pouch with the brisket and place it in a cooler to rest for 2-3 hours. Remove the brisket and slice against the grain to serve.

What To Serve With Beef Brisket

We like serving this with homemade barbecue sauce and a side of this flavorful Southern Vinegar Slaw. It's too great with a side of garlic roasted potatoes or boring cooker mashed potatoes. And so delicious!

Smoking Tip

The primal to achieving a perfectly cooked brisket is using a programmable meat thermometer to track the internal temperature. We honey and use the Inkbird thermometer for grilling and smoking meat.

Exercise you lot take a favorite recipe for making a smoked beef brisket or the Large Light-green Egg? Please share your elevation option in the comments below!

*This post was originally published in June 2016. Information technology has been updated to improve the reader experience. This delicious beefiness recipe remains the same. 🙂

• ▢ One whole beef brisket point and flat (anywhere from eight-12 lbs)
• ▢ ¼ loving cup yellow mustard
• ▢ barbecue rub I used this bootleg burger seasoning with great results
• ▢ 1 loving cup strong freshly brewed, coffee
• ▢ ane cup beef broth heated
• ▢ blend of hickory and pecan woods

• Trim brisket until about ⅛" of fat remains on pinnacle.

• Ensure the entire fatty kernel is removed from the interior of the brisket. It volition not e'er, always render out.

• Embrace the unabridged brisket in yellowish mustard.

• Rub with your favorite rub recipe

• Prepare your smoker to 230*F and add woods. I used one chunk of hickory and two chunks of pecan

• Place brisket, fatty side upward, in the smoker and insert temp probe.

• Once meat reaches 165*F, become a disposable broiling pan and fill with one cup of strong coffee, place brisket in pan with coffee and cover tightly, and so Cook until 190*F.

• Construct a pouch out of aluminum foil.

• The bottom of it needs to be water tight.

• Remove brisket at 190*F and transfer to aluminum foil.

• Add one cup of hot beef broth to the foil pouch with the brisket and place in a cooler to rest for 2-3 hours.

• Remove brisket and slice against the grain.

Nutrition info provided is for a 3 oz serving of brisket.

Calories: 238 kcal | Poly peptide: 25 g | Fatty: fifteen chiliad

• Author
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Hi, I'm Amee and I'k completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep dear for southern food culture. I am a Certified Personal Trainer, Nutrition Double-decker, Cancer Practice Specialist, recipe developer, and freelance content creator. I believe that anyone tin can exist an amazing dwelling cook, and at that place'south nothing better than family time around the table!

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