Smoking a brisket on the Big Green Egg is a long but rewarding process. The slow cooking method allows the brisket to develop a rich and smoky flavor that can't be replicated with shorter cooking times. In this article, we will guide you through the steps to achieve a perfectly smoked brisket on the Big Green Egg.
How Long Do You Smoke a Brisket on the Big Green Egg?
According to Ray Lampe, also known as Dr. BBQ, the recommended cooking temperature for smoking a brisket on the Big Green Egg is 275°F/135°C. Start by setting up your Big Green Egg for indirect cooking with the convEGGtor and add hickory chunks for that authentic smoky flavor.
Before placing the brisket on the Egg, trim any excess fat between the two muscles of the brisket to ensure even cooking. Leave some fat on the top for added flavor. Rub the brisket with oil and generously season it with Big Green Egg Classic Steakhouse Seasoning.
Place the brisket on the Egg, fat side down, and let it cook for 6 hours. After that, flip the brisket to cook fat side up for an additional 2 hours. To ensure even cooking and to retain moisture, wrap the brisket in heavy-duty aluminum foil or butcher paper and continue cooking until the internal temperature reaches 200°F/93°C. This should take another 3 to 4 hours, but always check the temperature with a meat thermometer.
Once the brisket reaches the desired temperature, remove it from the Egg and let it rest in an empty ice chest for at least 15 minutes and up to 4 hours. This resting period allows the juices to redistribute and ensures a tender and juicy brisket. Remove the brisket from the foil, trim any excess fat, and slice it against the grain. Drizzle the reserved juices over the sliced brisket for added flavor.
How Do You Get Good Bark on a Big Green Egg Brisket?
To achieve a flavorful and crispy bark on your Big Green Egg brisket, follow Matt Pittman's recipe from Meat Church. Start by trimming the excess fat and silver skin from the brisket. Remove any hard pieces of fat that won't render off during the cooking process. Leave about ¼ inch of fat on the bottom of the brisket for added flavor.
Mix the rub ingredients, which can be found in the recipe, in a large bowl. Apply the rub liberally on all sides of the meat and refrigerate overnight to allow the flavors to penetrate the brisket.
Set up your Big Green Egg for indirect cooking with the convEGGtor at 250°F/121°C. Place the brisket on the grid, fat-side down. Some prefer fat-side up, but fat down is recommended for better presentation. When the internal temperature reaches 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil. This technique, known as the Texas crutch, helps the bark form nicely.
Continue smoking the brisket until it becomes probe tender, meaning there is no resistance when probed. This usually occurs at an internal temperature of 200-202°F/93-94°C. Remove the brisket from the Egg, wrap it in a towel, and place it in a cooler for at least one hour. This resting period allows the juices to redistribute, resulting in a moist and tender brisket. Unwrap the brisket and slice it against the grain for maximum tenderness.
- Can I use different wood chunks for smoking?
- Can I use a different seasoning rub?
- How do I know when the brisket is done?
While hickory chunks are recommended for smoking a brisket on the Big Green Egg, you can experiment with other wood flavors such as oak or mesquite to add different smoky notes to your brisket.
Feel free to use your favorite seasoning rub or create your own blend. The key is to generously apply the rub to enhance the flavor of the brisket.
Using a meat thermometer is the most accurate way to determine the doneness of the brisket. The internal temperature should reach 200°F/93°C for a tender and juicy brisket.
Smoking a brisket on the Big Green Egg is a labor of love that requires patience and attention to detail. With the right technique and a little practice, you can achieve a mouthwatering smoked brisket that will impress your family and friends.
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