Ingredients

Ingredients:

  • 13-15 lb Brisket, packer (Prime)
  • ½ Cup Rub A Dub Seasoning (or to taste)

Brisket Spray Injection Recipe:

  • 2 Tbsp Honey
  • 32 oz Stock, Beef (slightly warmed)
  • Foil or Plastic Wrap (for final wrap / rest)

Grill & Cooking Supplies

Brisket Prep Directions:

  • Remove brisket from package and pat dry with paper towels
  • Trim silver skin on top and bottom of brisket and remove completely
  • Trim fat around the edges to 1/8” or less
  • 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
  • Lightly coat with olive oil
  • Season the meat side with a generous dusting of Rub A Dub
  • Season the fat side with a generous dusting of Rub A Dub
  • Cover the pan with plastic wrap and place into your fridge
  • Let rest in the fridge for 10-12 hours to help draw in some of the rub flavor

Brisket Cooking Directions:

  • Heat your Big Green Egg 200˚and prep for indirect cooking
    • Add your ConvEGGtor into the BGE to allow for indirect cooking
    • Add drip pan and load with water to help add moisture to the Egg
  • Adjust smoke to desired level, adding in some maple chunks to get more smoke
  • Place the brisket FAT SIDE UP on the grill grate
  • Clip the EGGgenius pit temp clip onto the grill grate
  • Load your probe – Today we are using the EGGgenius
    • Load probe into thickest part of the point/brisket – be sure not to probe the fat pocket, load probe into the meat
  • Smoke until brisket reaches an internal temp of 175-180 degrees, or until bark is well developed. Don’t worry about the stall, we will push it thru the stall with some extra moisture in the drip pan
  • Spray with Brisket spray every hour for the first 4-5 hours, spray starting at the 1 hour mark to give the brisket time to dry out a bit and absorb the spray better
  • Adjust the EGGgenius and setup for 200 degree cook
  • When the brisket reaches 175 – 180 degrees double wrap in butcher paper, or foil for softer brisket. Add to the foil 1 – 1.5 cups of the beef stock / honey mixture
  • Place in a pan if desired during the wrapped cooking part
  • Return to the grill
  • Adjust the heat to 275 degrees
  • Continue to cook for an additional 3-5 hours
    • Or
  • Until brisket reaches a temp of 203-204 degrees internal
  • Once brisket has reached temp, place wrapped brisket into a small cooler and let rest for 45-60 minutes
  • Remove brisket from the cooler, after resting – be sure to clean the cooler well and properly sanitize
  • Slice brisket against the grain, sauce on the side and enjoy

Brisket Burnt Ends – if you’re into these types of things

  • Remove the point after brisket is cooked, cube it, season and sauce, place into a medium aluminum pan, return to the smoker at 300 degrees for 35-40 minutes.
  • ENJOY!!!