Jalapeño Brisket Flat

Big Green Egg

Courtesy of Ray Lampe, Dr. BBQ

PREP TIME

30 Minutes

EGG TEMP

300°F/148°C

COOK TIME

4-8 Hours

SERVINGS

4-8

Ingredients

5 lbs (2.3 kg) brisket flat, with 1/2 inch (1 cm) fat cap left on
2 tablespoons (30 ml) olive oil
Big Green Egg Ancho Chili & Coffee Seasoning
1 jar sliced jalapeños

Accessories

Big Green Egg Seasoning, Ancho Chili & Coffee

Add flavor to any dish by sprinkling Ancho Chili & Coffee Seasoning on any of your favorite foods be...

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convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 300°F/148°C using hickory chunks for smoke flavor.

Step 2

Rub the brisket all over with the oil, then season it liberally on all of the exposed meat using Big Green Egg Ancho Chili & Coffee Seasoning. Let rest for 15 minutes so the rub will adhere.

Step 3

Place the brisket on the EGG fat side down and cook for 3 hours. After the brisket has cooked for 3 hours, place it in the pan, fat side down. Pour the jar of jalapenos over the brisket, juice and all, then place the pan back in the EGG. Cook for 1 hour. Flip the brisket over and cover the pan tightly with aluminum foil. Cook for about 2 more hours until the brisket reaches an internal temperature of 205°F/96°C and is fork tender.

Step 4

Remove the pan from the EGG and let rest for 15 minutes. Slice the brisket thinly against the grain and serve.

Step 5

Makes about 6 servings

Instructions

Set the EGG for indirect cooking with the convEGGtor at 300°F/148°C using hickory chunks for smoke flavor.
Rub the brisket all over with the oil, then season it liberally on all of the exposed meat using Big Green Egg Ancho Chili & Coffee Seasoning. Let rest for 15 minutes so the rub will adhere.
Place the brisket on the EGG fat side down and cook for 3 hours. After the brisket has cooked for 3 hours, place it in the pan, fat side down. Pour the jar of jalapenos over the brisket, juice and all, then place the pan back in the EGG. Cook for 1 hour. Flip the brisket over and cover the pan tightly with aluminum foil. Cook for about 2 more hours until the brisket reaches an internal temperature of 205°F/96°C and is fork tender.
Remove the pan from the EGG and let rest for 15 minutes. Slice the brisket thinly against the grain and serve.
Makes about 6 servings

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