"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Smoked Beef Brisket - Big Green Egg Recipe

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This recipe for Smoked Beef Brisket - Big Green Egg, by , 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!

Eric Moravecky


12 to 15lb Beef Brisket
Dry Rub of Choice
Yellow Mustard (to adhere rub to meat)

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)

- Get the smoker up to between 225 - 250 and then add wood chunks (Hickory, Cherry or Pecan)
- Place meat on the grill fat side up
- Cook to internal meat temp is 165 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 195 to 200
- 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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