Summer is in full swing and it’s time to fire up the Big Green Egg for some delicious American-style smoked brisket.

We are obsessed with American-style smoked brisket on the Big Green Egg. Seriously obsessed. It is absolutely delicious, a real crowd-pleaser, and oh so satisfying when I need my American BBQ fix. Smoking a beef brisket to perfection is a real badge of honour as a true “grill master.” And all the credit goes to my husband Kenz as the real ‘Egg Head’ in the family.

We have made smoked brisket a few times now since getting the Big Green Egg. Each time we learn something new whether it is temperature control, getting the rub right, or getting through the stall. But when you do nail smoking beef brisket to perfection, it is so rewarding when the brisket cuts like butter and melts in your mouth. In honour of our American roots, we hosted a big 4th of July BBQ with a classic American-style smoked brisket on the Big Green Egg.

So what is the key to perfecting the smoked brisket? Here are some tips for mastering the perfect smoked brisket.

Tough Love: The Key is Low & Slow

For such a tough cut of meat, it is about low and slow. Brisket contains connective tissues called collagen that makes the meat tough. If you cook the brisket quickly via hot heat, the end result will be tough and dry. This is not ideal at all. To perfect the smoked brisket, you’ll need to cook slowly at a low temperature in order for the tough connective tissues to break down and give the brisket some moisture during the cooking process.

Getting through the “Stall”

Depending on the size and weight of your beef brisket, it is very likely you’ll hit a ‘stall’ midway through. This usually happens when the internal temperature is 160-165°F/70-74°C. How do you know that you’ve reached a stall? As the name implies, the internal temperature reaches a plateau and ‘stalls.’ The temperature does not move for over an hour or so.

But, don’t be afraid of the “stall” and trust the process! Each grill master has a different philosophy when it comes to tackling the stall. Some ride out the stall if time permits. But this means extra special care needs to be given to prevent the brisket from being too dry due to evaporation. Some grill master gives the brisket a spray down. Others prefer to use the ‘Texas Crutch’ method by wrapping the brisket in foil to contain the moisture and continue cooking in the Big Green Egg.

From experience, we let a brisket ride through the stall without wrapping the meat and the brisket was drier than we liked. A general rule of thumb is to wrap the brisket when it stalls only when you are happy with the formation of the ‘bark.’ What is the bark? It is the deep dark mahogany crust that gives the brisket the signature ‘smoke ring.’

Practice makes Perfect: Some Top Tips

It is true what they say, practice makes perfect. Kenz has done a few overnight smoked briskets of circa 4kg/9lbs. Here are our top tips for perfecting that smoked brisket.

Start with a good cut of brisket from the butcher. A whole brisket contains the leaner ‘flat’ and the ‘point’ which is more fat and marbling than the flat. Be sure to trim the “hard” fat off as it will not render.
Use a simple rub such as a cajun dry rub or make your own rub. We always use classic yellow mustard as a binder before applying a generous layer of dry rub. Don’t worry, it will not taste like mustard at all. I also like to put the dry rub on for at least 8-10 hours prior and let it marinade in the refrigerator to allow the flavours to penetrate into the meat. Be sure to take the brisket 1-2 hours before putting it on the Egg.
When the brisket stalls around 160-165°F/70-74°C, we always use the ‘Texas Crutch’ and wrap the brisket in foil. We always do an overnight cook and do not have time or energy to spray the brisket with a light mist of apple juice periodically through the night. Therefore wrapping the brisket ensures the moisture is trapped inside.
Another tip is to use a liquid drip tray to create a ‘humidity’ effect when cooking the brisket on low and slow. You can use any type of liquid – water, coffee, beer, soda – it does not matter. The key is to create moisture so any liquid will work.
The ideal internal temperature for the smoked brisket is circa 200°F/93°C. I highly recommend using a thermometer or a meat probe to track the internal temperature. We use the Meater wifi thermometer for all of our cooks and would highly recommend it. The initial readings on the Meater may be off, but trust the process as it will all equalise. As a rule of thumb, you should allow at least 60-75 minutes per pound of brisket depending on the temperature.
The brisket needs to rest for a few hours before serving. The beauty of an overnight 12 hour cook is that you can take the brisket off the grill in the morning and allow it to rest until lunch. Resting the brisket allows all the juices to be reabsorbed into the meat, making it more flavour and extra tender. We always place the wrapped brisket and place it in a soft case cooler bag.

Remember, practice makes perfect! Happy grilling and happy summer!

Print Recipe

Smoked Brisket on the Big Green Egg

Nothing beats smoking an American-style beef brisket to perfection. It takes practice and patience, but it is rewarding when the brisket cuts like butter. Remember it is all about low and slow.

Course: Main Course

Cuisine: American

Keyword: BBQ, Beef, Smoked Brisket

Ingredients

1 brisket 4-5 kg/9-10lb
Yellow Mustard

For a homemade rub, mix together:

2 tbsp paprika powder
1 tbsp ground fennel seed
1½ tbsp garlic powder
½ tbsp ground cumin seed
1½ tbsp dried thyme
1½ tbsp dried oregano
1½ tbsp dark brown sugar
1½ tbsp black pepper
1 tbsp fine sea salt
Alternatively you can purchase a pre-mixed Cajun seasoning using about 60-70 grams.

Instructions

Preparing the Brisket

Wearing disposable food grade gloves, trim the hard fat off the brisket but ensure there’s a nice layer of fat for flavour. Then rub a nice layer of yellow mustard around the entire brisket. Generously apply the dry rub all over the brisket. Cover and place in the refrigerator for 8-10 hours. Take the brisket out at least 1-2 hours before putting on the grill.

Preparing the Big Green Egg

Set the Big Green Egg for indirect cooking with the convEGGtor at 230-250°F/110-121°C. Personally we prefer to be low, and happy with keeping the Egg at 230°F/110°C. Once the Egg reaches temperature, add some hickory smoked wood with the lump coal. Place the drip tray filled with 2 cups of liquid on the convEGGator, followed by the BBQ grate.

Brisket goes on the Egg

Place your meat probe in the thickest part of the meat. Then place the brisket on the grate fat side up. We prefer the fat side up, but this is also up for debate. When the meat reaches an internal temperature of 160°F/71°C, wrap the brisket in aluminium foil and put it back on the grill. Cook time for brisket is approximately 60-75 minute per pound or until internal temperature reaches 200°F/93°C. The thermometer probe should insert without any resistance. Take it off the grill and into a cooler bag. Allow the brisket to rest for 2-3 hours (or longer!) before serving.
Use the residual heat to cook corn, aubergine, or courgette if you would like. It won’t char the vegetables but will cook it with a hint of smoke.