How to Smoke a Brisket on the Big Green Egg

If you’re ready to tackle the challenge of smoking a whole packer brisket, then you’re in for a treat! Smoking a brisket on the Big Green Egg requires time and patience, but the end result is a mouthwatering masterpiece that will impress your friends and family.

The Magic of Central Texas Style BBQ

In central Texas, the magic of smoking a brisket lies in the simplicity of the recipe. All you need is a whole packer brisket, a simple seasoning mix, and post oak wood to infuse the meat with a rich, smoky flavor. After 10-14 hours in your smoker, you’ll have the best BBQ you’ve ever cooked.

Preparation is Key

Start by placing your whole packer brisket on a cutting board, fat side down. Trim off any excess fat, hard fat, and silver skin to ensure even cooking. Flip the brisket over and trim the fat cap down to a 1/4″ thickness.

How to Smoke a Brisket on the Big Green Egg

Next, use a little yellow mustard as a binder for the seasoning. Rub the mustard all over the top and bottom of the brisket. Then, season liberally with your spice mixture.

How to Smoke a Brisket on the Big Green Egg

Let the brisket sit at room temperature while you set up and light your Big Green Egg. Fill the firebowl with lump charcoal, add a few chunks of oak smoking wood, and preheat the Egg to 250°F.

How to Smoke a Brisket on the Big Green Egg

The Smoking Process

Once the temperature is stable and the smoke is clean, place your seasoned brisket on the grate. For optimal results, place a small lump of smoking wood on the grate and position the brisket on top, allowing the fat and moisture to run off the surface. Use a 1/4 steam table pan filled with warm water to maintain a humid environment for the long cook.

Further reading:  How to Master the Art of Cooking Brisket in a Roaster Oven

How to Smoke a Brisket on the Big Green Egg

After the first 3 hours of smoking, start spritzing the brisket every 45 minutes to prevent dry spots from forming.

How to Smoke a Brisket on the Big Green Egg

The Final Touches

When the bark is set and the internal temperature reaches 165°F, it’s time to wrap the brisket. Use two overlapping pieces of butcher paper to create a wrapping surface. Spritz the brisket one more time with water and add a few shakes of the spice mixture before wrapping it tightly in the paper.

How to Smoke a Brisket on the Big Green Egg

From this point, the waiting game begins as the brisket continues to cook and tenderize. Monitor the temperature, and once the flat measures between 190°F and 210°F, use a thermometer probe to check for tenderness. The probe should slide in and out of the brisket with little resistance, like poking a bag of mashed potatoes.

Once the brisket is done, remove it from the Big Green Egg and let it rest. Crack the butcher’s paper to release heat and steam, then transfer the wrapped brisket to an aluminum pan. Let it sit at room temperature until the internal temperature drops to 165°F. This resting period is crucial for achieving a juicy brisket.

How to Smoke a Brisket on the Big Green Egg

Slicing and Serving

When you’re ready to serve, remove the brisket from the cooler and unwrap it. Place it on a cutting board and separate the point from the flat by cutting through the fatty layer. Slice the flat into thin slices, and if desired, cube the point for burnt ends or slice it against the grain for juicy, fatty pieces of brisket deliciousness.

How to Smoke a Brisket on the Big Green Egg


  • Q: How long does it take to smoke a brisket on the Big Green Egg?

    • A: Smoking a brisket on the Big Green Egg typically takes 10-14 hours, depending on the size of the brisket and the cooking temperature.
  • Q: What wood should I use for smoking a brisket on the Big Green Egg?

    • A: Post oak wood is traditionally used in central Texas-style BBQ, but you can experiment with other smoking woods like hickory or mesquite to add different flavors to your brisket.
  • Q: How do I maintain a stable temperature in my Big Green Egg?

    • A: Start by preheating your Big Green Egg and using a temperature control device if available. Monitor the temperature throughout the cook and make slight adjustments to the airflow and charcoal as needed.
Further reading:  The Ultimate Guide to Making Braised Brisket Stew


Smoking a brisket on the Big Green Egg is a rewarding culinary journey that requires time, patience, and attention to detail. By following these steps and techniques, you’ll be able to create a mouthwatering brisket that will impress even the most discerning BBQ lovers. So grab your Big Green Egg, fire it up, and get ready to enjoy the best BBQ of your life!

For more delicious BBQ recipes and tips, visit Rowdy Hog Smokin BBQ.