- Prep Time: 1day 0 h 20 min
- Cook Time: 14h 00 min
Smoked Texas Brisket
You bought a Big Green Egg for moments like this. It’s time to make a statement with a bold brisket. Cooking a brisket can be intimidating, but we hope to make it as easy as possible. Follow these steps and earn the title of “Grill Master.”
There is some guess work when embarking on a long smoke, which makes the end result all the more worth it. You want to take care to choose a good cut of meat, and take the time to dial your Big Green Egg to 225°F - 250°F. If you get your fire too hot, then the bottom of your brisket will be charred instead of moist and tasty. You can get a good idea about your timing based on how big the cut of meat is. Sometimes, if the meat is smaller in weight or doesn’t have a lot of fat in it, then it can cook quicker. The rule of thumb is to wrap the brisket in foil about halfway through the cook and check your temperature when you get toward your last 1-2 hour mark.
Choosing the right brisket is key, but can be difficult. There are often multiple choices when perusing through the briskets at the store. You want to look for the cut of meat that is:
- 10-14 lbs (error on smaller rather than bigger)
- Has ¼ inch of fat on one side of the cut
- Does not have too much marble (fat in the meat) throughout the bottom side of the cut
- 1 Beef Brisket - 10 - 14 lb.
- John Henry's Texas Brisket Brine - 1 Bottle
- John Henry's Texas Brisket Rub - 1 Cup
- Brine Bag - 1
- Pecan Wood - 3-5 Chunks
- Place the brisket in the brine bag and pour in the entire bottle of John Henry's Texas Brisket Brine.
- Close the bag and place in the refrigerator for 12-24 hours.
- Take the brisket out of the brine bag and cover generously with John Henry's Texas Brisket Rub.
- Heat the Big Green Egg to 225°F - 250°F.
- Place the wood chunks on top of the coals. We recommend pecan or oak chunks.
- When the temperature is dialed in, place the brisket on top of the grid with the fat side up.
- Smoking a brisket takes between 45-60 minutes per pound. For example, a 10 lb. brisket can take anywhere from 7 ½ - 10 hours.
- When you are approximately halfway through the cook, take the brisket out and wrap it tightly and completely in heavy duty tin foil. Place the brisket back on the grid and resume cooking at 225°F - 250°F.
- Cook until the internal temperature is 195°F - 200°F. Ideally you would remove the brisket when the internal temp is 195°F as it will continue to cook for several minutes after being removed.
- Allow the brisket to cool slightly, slice and serve!