This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
A simple and mouthwatering recipe for a smoked 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 heaven on a plate, so I had to share the recipe! Even though he’s a smoking newbie, he’s definitely a fast learner. I have thoroughly enjoyed tasting all of his new creations. Cooking a brisket requires a bit of patience, but it’s totally worth it when you take your first tender bite.
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.
How To Make Brisket On A Big Green Egg
Ingredients You’ll Need:
- One whole beef brisket (point and flat)
- 1/4 cup yellow mustard
- Barbecue rub (I love and use this homemade rub)
- 1 cup strong, freshly brewed, coffee
- 1 cup beef broth
- Blend of hickory and pecan wood for the smoker
- Meat thermometer
Trim the brisket until about 1/8″ of fat remains on top. Remove the entire fat kernel from the interior of the brisket, it 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.
Prepare the smoker to 230 degrees F, then add the wood. I used one chunk of hickory and two chunks of pecan wood. Place the brisket in the smoker and insert a temperature probe. Once the meat reaches 165*F, get a disposable broiling pan, and fill with one cup of strong coffee. Place the brisket in an aluminum pan with coffee and cover tightly and cook until the brisket reaches 190*F.
Construct a pouch out of aluminum foil. The bottom of the pouch needs to be water-tight. Remove the brisket at 190 degrees and transfer to the foil. Add one cup of hot beef broth to the foil pouch with the brisket and place it in a cooler to rest for 2-3 hours. Remove the brisket and slice against the grain to serve.
What To Serve With Beef Brisket
We like serving this with homemade barbecue sauce and a side of this flavorful Southern Vinegar Slaw. It’s also great with a side of garlic roasted potatoes or slow cooker mashed potatoes. So delicious!
The key to achieving a perfectly cooked brisket is using a programmable meat thermometer to track the internal temperature. We love and use the Inkbird thermometer for grilling and smoking meat.
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!
*This post was originally published in June 2016. It has been updated to improve the reader experience. This delicious beef recipe remains the same. 🙂
Smoked Beef Brisket on A Big Green Egg
- 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
- 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, fat side up, 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.