How to Smoke a Brisket in a Big Green Egg

Here is an edited version of my original BBQ Brisket plan from 2011. I will add a new guide in the near future.

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How to Smoke a Brisket in a Big Green Egg Recipe
20 Steps
Ingredients
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1
You'll need a lighter, your wood chunks, lump charcoal, firestarter, your ash cleaning tool and the cast iron smoke vent cap.  Give it a quick clean.

You'll need a lighter, your wood chunks, lump charcoal, firestarter, your ash cleaning tool and the cast iron smoke vent cap. Give it a quick clean.

2
Add some new charcoal, wood chunks, and tack some lump charcoal around your firestarter once you have it lit.  Give it 10 to 15 minutes to get the heat going before you shut your lid.

Add some new charcoal, wood chunks, and tack some lump charcoal around your firestarter once you have it lit. Give it 10 to 15 minutes to get the heat going before you shut your lid.

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3
If you're a water pan type of smoker, put your water pan on the platesetter and then put your grate on the grill.

If you're a water pan type of smoker, put your water pan on the platesetter and then put your grate on the grill.

4
Let your ceramics heat up.  Watch the temp gauge - you'll want to begin regulating your temp at 200 degrees.

Let your ceramics heat up. Watch the temp gauge - you'll want to begin regulating your temp at 200 degrees.

5
Target temperature is 250°.  When you get to 200° close down your smoke & air vent most of the way.

Target temperature is 250°. When you get to 200° close down your smoke & air vent most of the way.

6
My Eggs air vent open slightly wider than my thumb Maintains temperature between 250 and 300.

My Eggs air vent open slightly wider than my thumb Maintains temperature between 250 and 300.

7
The daisywheel should be positioned to where the holes are all open but the cap is shut.  The pivot on the daisywheel should be in line with the handle & the temp gauge.

The daisywheel should be positioned to where the holes are all open but the cap is shut. The pivot on the daisywheel should be in line with the handle & the temp gauge.

8
Once the fires lit you need to begin prepping your brisket.  Find a good seasoning.  As a binder for my seasoning, I use mustard & Worchestershire sauce.  I add some brown sugar and curing salt.

Once the fires lit you need to begin prepping your brisket. Find a good seasoning. As a binder for my seasoning, I use mustard & Worchestershire sauce. I add some brown sugar and curing salt.

9
Mix 1/8 c brown sugar, 1 tbsp curing salt, 1/8 c sauce & 1/4 c mustard together.  This will help your seasoning stick to your meat and build bark.

Mix 1/8 c brown sugar, 1 tbsp curing salt, 1/8 c sauce & 1/4 c mustard together. This will help your seasoning stick to your meat and build bark.

10
Wash and dry your meat. Then paint the mix all over your meat.  I start on the lean side.  I lay down saran wrap before I mess with the meat.

Wash and dry your meat. Then paint the mix all over your meat. I start on the lean side. I lay down saran wrap before I mess with the meat.

11
Here's the fat side painted up with the sauce.

Here's the fat side painted up with the sauce.

12
Spice the heck out of your meat on both sides and then rub the spice into the grain of the meat.

Spice the heck out of your meat on both sides and then rub the spice into the grain of the meat.

13
Take your meat directly to the grill or wrap in your Saran Wrap & leave in the fridge overnight.  Cold meat will get a better Smoke-ring.  Keep the BGE at 250 for 3+ hrs or an internal of 155 to wrap.

Take your meat directly to the grill or wrap in your Saran Wrap & leave in the fridge overnight. Cold meat will get a better Smoke-ring. Keep the BGE at 250 for 3+ hrs or an internal of 155 to wrap.

14
Here's why I put the saran wrap down!

Here's why I put the saran wrap down!

15
Go ahead and open the grill dome for the first time to pull the meat to wrap it in foil or butcher paper.

Go ahead and open the grill dome for the first time to pull the meat to wrap it in foil or butcher paper.

16
First layer of tinfoil about to go on.  If you wish to add any moisture enhancements now's the time to do it.  Sometimes I use butter and sometimes I use extra strength beef bouillon broth.  1/2 c max

First layer of tinfoil about to go on. If you wish to add any moisture enhancements now's the time to do it. Sometimes I use butter and sometimes I use extra strength beef bouillon broth. 1/2 c max

17
I wrapped this one dry.  Will set it at 275 to 300 for three more hours.  Or, until my internal temp is 205.

I wrapped this one dry. Will set it at 275 to 300 for three more hours. Or, until my internal temp is 205.

18
Pull & rest wrapped meat for 30 minutes to an hour then slice across the grain.

Pull & rest wrapped meat for 30 minutes to an hour then slice across the grain.

19
Plate it up - be sure to show off the smoke ring.

Plate it up - be sure to show off the smoke ring.

20
I use the point - fatty side for chopped beef.

I use the point - fatty side for chopped beef.

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