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Brisket on the Big Green Egg
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Brisket on the Big Green Egg

Ingredients

  • 5 lb. brisket
  • ¼ cup Saucy Mama Smoky Garlic Mustard
  • ¼ cup dry rub
  • 1 cup apple wood smoking chips
  • 2 cups apple cider
  • ¼ cup coffee

Instructions

  • 12 hours before smoking, rub the brisket with mustard and dry rub. Wrap in plastic wrap and refrigerate until ready to smoke.
  • Remove the meat from the refrigerator. Place the wood smoking chips in a bowl of water.
  • Add lump charcoal to the Big Green Egg, filling to the first line. Tuck a natural charcoal starter into the charcoal and light it. Let it burn for about 10 minutes with the lid open.
  • Remove the wood chips from the water and sprinkle on top of the coals around the perimeter of the egg.
  • Add the plate setter into the egg, feet up. Place an aluminum pan on the plate setter and fill with 2 cups apple cider. This will add more moisture to the meat and will collect drippings. Add the grill rack.
  • Shut the lid and set the temperature for 225-250 degrees F. To do this, leave about one-inch open on the bottom
  • And a quarter-inch open on the top vent.
  • Place the brisket on the grill fat side down (that's a pork butt on the left). Close the lid; making sure the top vent is properly set. Smoke for 2 hours, keeping an eye on the temperature.
  • After 2 hours, flip the brisket over. Close the lid and smoke another 2 hours until it reaches 165 degrees.
  • Once it reaches 165 degrees, place the brisket fat side up on multiple pieces of foil. Pour about ½-cup of coffee onto the brisket and wrap it up tightly.
  • Place it back on the smoker. Close the lid and cook to 200 degrees. Remove from smoker and let rest, wrapped for about 30 minutes in a cooler.
  • Remove from the foil and slice against the grain. Serve with pickles, raw white onions and bread.