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Big Green Egg Smoked Brisket Roll Recipe

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This recipe for Big Green Egg Smoked Brisket Roll, by , is from Our Fun Family Fitterer Memories, 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!

Alexandra Herron


1 brisket flat, fat cap on, about 6 lbs (2.7 kg)
1 cup brisket rub
bag Jack Daniels wood chips, soaked overnight in water
Bardough House Slaw
10 country loaf rolls
Salted farm butter for the rolls

Brisket Rub Ingredients
1 cups (360 ml) brown sugar
1 cup (240 ml) kosher salt
1 cup (240 ml) ground espresso beans
cup (60 ml) freshly ground black pepper
cup (60 ml) garlic powder
2 Tbsp (30 ml) ground cinnamon
2 Tbsp (30 ml) ground cumin
2 Tbsp (30 ml) cayenne pepper

Bardough House Slaw Ingredients
1 cups (150 g) green cabbage, thinly sliced
1 cups (150 g) red cabbage, thinly sliced
1 cups (150 g) julienned carrots
1/3 cup (40 g) dried cranberries
2 Tbsp (30 ml) mustard
1 cup (240 ml) mayo
Salt to taste

Country Loaves Ingredients
1 lb (455 g) stone-ground flour
1 cups (355 g) filtered water
2 tsp (7 g) fresh yeast
5 g salt
3 Tbsp + 1 tsp (50 ml) extra virgin olive oil

Coat the brisket on all sides with an even layer of rub. Let the meat to rest for 1 hour at room temperature or until the rub starts to turn pasty.

Set the EGG for indirect cooking with the convEGGtor at 225F/107C.

Place the brisket, fat side up, on the grill. After 8 hours check meat periodically. Poke the meat in a few places; the fat should separate under your finger. When the brisket reaches an internal temperature of 200F/93C, remove it from the EGG onto a rimmed baking sheet to rest for 30 minutes.

Cut the brisket in thin slices against the grain. Cut the rolls in half and butter on both sides. Add sliced brisket and slaw and enjoy!

Brisket Rub Instructions
Mix all rub ingredients together and refrigerate.

Bardough House Slaw Instructions
Mix all slaw ingredients together and refrigerate.

Country Loaves Instructions
Dissolve the yeast in half the water. Place the flour and salt in a mixing bowl; add the yeast mixture and the oil.

Knead the dough by hand for 10 minutes, slowly adding the rest of the water. Allow to rest for 1 hour or until double in size. Divide into 10 equal size rounds. Shape into balls and allow to rest for an additional hour.

Set the EGG for indirect cooking with the convEGGtor and a Pizza and Baking Stone at 400F/204C. Place the rolls 1 inch (2.5 cm) apart on the preheated stone. Spritz lightly with water and bake for 15 minutes, then remove to a cooling rack.

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Personal Notes:
Personal Notes:
The Bida and the Bradimal sent this to me to make sure THIS recipe made it in the cookbook!




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