Big Green Egg Brisket Recipe

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Big Green Eggs are one of the most popular and versatile cooking appliances for cooks serious about cooking outside. The Big Green Egg is a ceramic cooking device that can grill, bake and smoke all sorts of delicious foods. We…

Big Green Eggs are one of the most popular and versatile cooking appliances for cooks serious about cooking outside. The Big Green Egg is a ceramic cooking device that can grill, bake and smoke all sorts of delicious foods. We are frequently asked how to smoke a beef brisket on one of these amazing contraptions, so we teamed up with Mike from Big Green Egg to show you how easy it is to smoke a Leahy’s Angus Beef Brisket on a Big Green Egg. Do you use a Big Green Egg? What are your favorite Big Green Egg recipes and tips? Let us know in the comments below and let the debate begin!

Ingredients

Prep Time

15 min

Total Time

6.5 hrs

Yield

Feeds about 1 adult per half pound of beef brisket flat.
  • 1 Leahy's Angus Beef Brisket Flat Piece ( untrimmed)
  • .5 cup Red Wine ( dry red wine like Cabernet Sauvignon)
  • Yellow Mustard
  • LGCM Kansas City Rump Rub ( or other BBQ rub)

Directions

  • 1

    Set your Big Green Egg up with the convEGGtor plate on the Egg for indirect cooking. Heat your Big Green Egg to 225°F and place a pan of water on the convEGGtor. Add wood chips, such as apple or hickory, to your charcoal for added smoke flavor.

  • 2

    Rub your brisket all over with yellow mustard to help the spice rub adhere to the brisket. Once the brisket is covered in mustard, cover the brisket with BBQ rub and rub the seasoning into the meat.

  • 3

    Place the brisket on the egg with the fat side up on the Egg. Cook for a total of 1 hour and 15 minutes per pound leaving the Egg at 225°F the entire time. If desired, you can flip the brisket over to fat side down for an hour before tenting (next step) to evenly color the brisket.

  • 4

    With 2 hours of cooking time remaining, remove the brisket from the Egg, place it on a sheet of aluminum foil, and pour red wine into the foil pouch. Close the pouch and cover with another sheet of foil. Place back on the Egg and cook for the remaining 2 hours until the internal temperature is about 200°F.

  • 5

    For a 5 lb. brisket, your total cooking time would be 6 hours and 15 minutes. To determine when to flip and tent the brisket, work backwards from the total time as follows: the final 2 hours are in the foil tent, so the brisket goes into the foil after 4 hours and 15 minutes. The brisket gets flipped an hour before going into foil, so it gets flipped at 3 hours and 15 minutes.

  • 6

    Once the brisket has reached 200°F (approximately), remove from the Egg, and let rest for 15 minutes. Remove from foil and slice thin slices against the grain of the brisket. Enjoy on sandwiches!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Zinfandel

Zinfandel

Originally from Croatia, Zinfandel is now best known as a California grape. It's full bodied, high alcohol and packed with big fruit flavors.


Top Regions:

  • California
  • Southern Italy

Pairs great with:

  • The big flavors of Zinfandel are awesome with smoked ribs slathered in BBQ sauce!
 

Tempranillo

Tempranillo

You'll usually see Tempranillo labeled as "Rioja", because that's the best region for growing this grape. It produces wines with dark fruit and earthy flavors at great values.


Top Regions:

  • Rioja, Spain
  • Duero, Spain

Pairs great with:

  • Try this Spanish wine with roasted pork and BBQ

Reviews

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