This is my husband’s recipe for Smoked Beef Brisket slow cooked on our Big Green Egg. It’s heavenly, ya’ll, so I had to share the recipe. He’s a smoking newbie, but definitely a fast learner and I’m enjoying tasting his new creations. Cooking a brisket requires a bit of patience, but it’s totally worth it when you take your first tender bite. We like serving this with homemade barbecue sauce and a side of this flavorful Southern Vinegar Slaw.
I used this recipe for Homemade Burger Seasoning for the rub, it’s great as a barbecue rub or mixed into burger patties to add a nice flavor to ground beef. It’s made with spices that we typically have in our pantry, so it’s nice and easy to throw together without having to buy a bunch of ingredients.
- One whole beef brisket (point and flat)
- ¼ cup yellow mustard
- barbecue rub (I used this homemade burger seasoning with great results)
- 1 cup strong, freshly brewed, coffee
- 1 cup beef broth, heated
- blend of hickory and pecan wood
- Trim said brisket until about ⅛” of fat remains on top.
- Ensure the entire fat kernel is removed from the interior of the brisket. It will not ever, ever render out.
- Cover the entire brisket in yellow mustard.
- Rub with your favorite rub recipe
- Prepare your smoker to 230*F and add wood. I used one chunk of hickory and two chunks of pecan
- Place brisket in the smoker and insert temp probe.
- Once meat reaches 165*F, get a disposable broiling pan and fill with one cup of strong coffee, place brisket in pan with coffee and cover tightly, then Cook until 190*F.
- Construct a pouch out of aluminum foil.
- The bottom of it needs to be water tight.
- Remove brisket at 190*F and transfer to aluminum foil.
- Add 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.