Ingredients

  • 13 lb Brisket, Packer, Choice (Butcher or Local Grocery store)
  • 2-4 tbsp Oil, Canola/Olive Blend (Your choice of brand)
  • 3-4 tbsp Rub a Dub, 5280 Culinary (Adjust to your flavor needs)
  • 2 cups Stock, Beef (Not broth)

Grill & Cooking Supplies

Preparation

  • Wash all tools prior to use
  • Clean and sanitize all cutting boards and prep surfaces prior to use
  • Read all manufacturer’s instructions before using grills, starters and any cooking tools
  • Remove brisket from package and pat dry with paper towels (if there is excessive juices)
  • Trim silver skin on top and bottom of brisket and remove completely
  • Trim fat around the edges to between ¼” to 1/8”
  • Trim any grey or discolored meat (due to oxidation) from around the edges
  • Place brisket in a large disposable aluminum pan, pay attention to the way the grain is and make a cut against the grain, at the edge to give you a reference point for post cook slicing
  • Lightly coat with Canola/Olive Blend Oil
  • Season both sides with a generous dusting of Rub-A-Dub
  • Let rest on the counter for 30 minutes (while grill heats up) to help draw in some of the rub flavor
  • Prepare your Big Green Egg as shown below

Preparing your Big Green Egg

  • Pre Heat your Big Green Egg to 200˚ F and (if desired) load with your preferred smoking wood chunks (Layer in the wood chunks to create an even sustained smoke flavor)
  • If using EGGgenius, add it now, setup ambient probe and adjust temp to 350˚ F
  • Add the ConvEGGtor legs up, ADD a convEGGtor drip tray and then place grill grate on top of convEGGtor
  • Close dome and Adjust Temp to 350˚ F (adjust bottom vents and top rEGGulator)
  • Place the brisket, fast side up, in the center of the grill grate
  • Load the EGGgenius probe OR ANY PROBE into the thickest part of the BRISKET
  • Close the lid and cook at 350˚ F until temperature reaches 165˚ F internal
  • Using oven gloves or heat resistant gloves, remove brisket from the Big Green Egg
  • Wrap brisket in foil and add 2 cups of beef stock, wrap well (like an envelope)
  • Place brisket back on the egg, insert temp probe and cook to desired doneness
  • We cooked this brisket to 203.7˚ F
  • Carefully remove brisket from the grill, rest for 1 hour in cooler or covered on the counter
  • Remove from the foil
  • Slice against the grain and enjoy

Always follow manufacturer's instructions before using any product.

For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com

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