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Smoked Beef Brisket - Big Green Egg Recipe

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This recipe for Smoked Beef Brisket - Big Green Egg is from Eric's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 to 15lb Beef Brisket
Dry Rub of Choice
Yellow Mustard (to adhere rub to meat)
Directions:
Directions:
Meat preparation:
- Trim fat cap off to a uniform thickness of 1/8"
- Cover meat with yellow mustard to allow the rub to adhere better
- Add desired rub in a generous amount all over (doesn't need to be so much on the fat cap)

Cooking
- Get the smoker up to between 225º - 250º and then add wood chunks (Hickory, Cherry or Pecan)
- Place meat on the grill fat side up
- Cook to internal meat temp is 165º and pull off the grill.
- Wrap the meat in foil and add in 1/4 to 1/2 Cup liquid depending on size of cut... (Guiness beer is good)
- Place back on grill till internal temp is is just over 195º to 200º
- remove from grill and remove liquid from foil... wrap back up.
- put in a cooler and cover with towel for about an hour before serving

 

 

 

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