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A simple and mouthwatering recipe for beef brisket using a homemade barbecue rub made in a Big Green Egg smoker.
This is my husband’s recipe for Smoked Beef Brisket slow cooked on our Big Green Egg. It’s heavenly, y’all, 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.
Ingredients
- One whole beef brisket point and flat
- 1/4 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
Instructions
- Trim brisket until about 1/8” 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.
Do you have a favorite recipe for making a smoked beef brisket or the Big Green Egg? Please share your top pick in the comments below!
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Biz says
I have yet to jump on the Green Egg bandwagon because of the money, but it’s on my list of things I’d love to get one day! That looks delicious – love the resting in the cooler – great idea!
Amee Livingston says
We bought our egg from a neighbor for a steal and it’s been an awesome purchase! Thank you Biz! 🙂
Jett Whitfield says
Yum! My husband got a smoker for his birthday and we did a brisket last weekend. Yours look amazing! Hope you are feeling good! =)
Jeanette (randomwriggley on Instagram)
Amee Livingston says
Thank you Jeanette! Yes, I’m feeling great, thank you for asking. Isn’t brisket heavenly?!! My husband is having a blast with this green egg. 🙂
Erin says
Holy moly, Amee! This. looks. amazing! And that slaw…..this is heavenly!
Amee Livingston says
Thank you Erin!
Deloris says
Smoking a brisket is a lot of work, but well worth it. And honestly, I don’t know why people are afraid to try it… I find the process just as easy as a pork butt (with only a few extra steps).
Stacie says
Very interesting recipe! I have never glazed brisket, but will absolutely try. I am also intrigued by your 190 interenal temp, as I’ve found I need 195-200 to get that perfect tenderness in brisket. I’ll try this soon and keep you posted on my results – Thanks Amee
Shannon says
Beef looks very nice, what type of smoker are you using? I always use electric smoker to smoke, but yours seems better.