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+ servings
smoked beef brisket sliced on a wood cutting board

Smoked Beef Brisket on A Big Green Egg

A simple and mouthwatering recipe for a smoked beef brisket using a homemade barbecue rub made in a Big Green Egg smoker.  
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 10 hours
Total Time 10 hours 45 minutes
Servings 15
Calories 238kcal
Author Amee


  • One whole beef brisket point and flat (anywhere from 8-12 lbs)
  • 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 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, 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.


Nutrition info provided is for a 3 oz serving of brisket.
  • It's important to trim the fat but for best results leave some to naturally moisten the meat as it cooks in the smoker.
  • Wood chunks make a difference in flavor. Oak, mesquite, hickory, and pecan wood chips are great options.
  • Pro Tip: The key to achieving perfect smoked brisket is using a programmable meat thermometer to track the internal temperature of the brisket. We love and use the Inkbird thermometer for grilling and smoking meat. Insert the thermometer into the thickest part of the brisket while cooking.
  • Let the brisket rest undisturbed, so the flavors and juices have plenty of time to redistribute in the meat.


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