Smoked Beef Brisket Recipe Green Egg

A simple and mouthwatering recipe for a smoked beefiness brisket using a homemade barbecue rub made in a Big Green Egg smoker.

This is my husband'due south recipe for Smoked Beef Brisket ho-hum cooked on our Big Green Egg. It's heaven on a plate, so I had to share the recipe! Even though he'due south a smoking newbie, he's definitely a fast learner. I take thoroughly enjoyed tasting all of his new creations. Cooking a brisket requires a scrap of patience, but it's totally worth information technology when you take your get-go tender bite.

I used this recipe for Bootleg Burger Seasoning for the rub, it's peachy equally a barbecue rub or mixed into burger patties to add together a nice flavor to ground beefiness. It'southward made with spices that nosotros typically have in our pantry, then it's nice and piece of cake to throw together without having to buy a bunch of ingredients.

How To Brand Brisket On A Big Green Egg

Ingredients You'll Demand:

• One whole beef brisket (signal and apartment)
• ¼ cup xanthous mustard
• Barbecue rub (I love and apply this homemade rub)
• i cup potent, freshly brewed, coffee
• 1 cup beef broth
• Alloy of hickory and pecan wood for the smoker
• Meat thermometer

Directions:

Trim the brisket until about ⅛" of fatty remains on superlative. Remove the entire fatty kernel from the interior of the brisket, information technology will never render out. Cover the entire brisket with the yellow mustard. Slather on all that flavorful goodness. Next, cover the brisket with the seasoning rub on all sides.

Gear up the smoker to 230 degrees F, then add together the wood. I used 1 chunk of hickory and two chunks of pecan forest. Place the brisket in the smoker and insert a temperature probe. One time the meat reaches 165*F, become a dispensable broiling pan, and make full with one cup of strong coffee. Identify the brisket in an aluminum pan with coffee and comprehend tightly and cook until the brisket reaches 190*F.

Construct a pouch out of aluminum foil. The lesser of the pouch needs to be water-tight. Remove the brisket at 190 degrees and transfer to the foil. Add 1 loving cup of hot beef goop to the foil pouch with the brisket and identify information technology in a libation to rest for two-iii hours. Remove the brisket and slice confronting the grain to serve.

What To Serve With Beef Brisket

We similar serving this with homemade charcoal-broil sauce and a side of this flavorful Southern Vinegar Slaw. It's likewise great with a side of garlic roasted potatoes or slow cooker mashed potatoes. And then delicious!

Smoking Tip

The key to achieving a perfectly cooked brisket is using a programmable meat thermometer to rail the internal temperature. We love and use the Inkbird thermometer for grilling and smoking meat.

Do you accept a favorite recipe for making a smoked beef brisket or the Large Green Egg? Please share your elevation pick in the comments below!

*This post was originally published in June 2016. Information technology has been updated to improve the reader feel. This delicious beef recipe remains the aforementioned. 🙂

• ▢ 1 whole beef brisket point and apartment (anywhere from 8-12 lbs)
• ▢ ¼ cup yellow mustard
• ▢ barbecue rub I used this homemade burger seasoning with great results
• ▢ 1 loving cup strong freshly brewed, java
• ▢ 1 cup beef broth heated
• ▢ blend of hickory and pecan wood

• Trim brisket until about ⅛" of fatty remains on top.

• Ensure the entire fat kernel is removed from the interior of the brisket. It volition not e'er, ever return out.

• Cover the entire brisket in yellowish mustard.

• Rub with your favorite rub recipe

• Set up your smoker to 230*F and add woods. I used one chunk of hickory and two chunks of pecan

• Identify brisket, fat side up, in the smoker and insert temp probe.

• Once meat reaches 165*F, get a dispensable broiling pan and fill with one cup of strong java, place brisket in pan with coffee and cover tightly, then Melt until 190*F.

• Construct a pouch out of aluminum foil.

• The lesser of it needs to be h2o tight.

• Remove brisket at 190*F and transfer to aluminum foil.

• Add together one cup of hot beef broth to the foil pouch with the brisket and place in a cooler to rest for 2-3 hours.

• Remove brisket and slice against the grain.

Diet info provided is for a 3 oz serving of brisket.

Calories: 238 kcal | Protein: 25 g | Fat: 15 thou

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Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food civilisation. I am a Certified Personal Trainer, Nutrition Motorbus, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing domicile cook, and there's zilch meliorate than family time around the table!

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