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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!

Contributor:  
Contributor:  
Eric Moravecky

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 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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