Texas-Style Beef Brisket

Courtesy of Ray Lampe, Dr. BBQ If you want to cook a brisket, saddle up, get a big fat one, and ride out the long cook. There really is nothing quite like this on the plate, and a flat cut or a piece of a brisket just won’t be the same. An old barbecue man once told me that the reason he liked to cook brisket so much was because it allowed him to cook it for a long time. Genius! Shorter cooks just won’t taste the same. In Texas they’d serve it with white bread, raw onions, and jalapenos. A pot of real pinto beans would go nicely too, but not the typical sweet barbecue beans. Sauce would be seriously optional and I’m in the no-sauce camp.

PREP TIME
30 Minutes
EGG TEMP
275°F/135°C
COOK TIME
8+ Hours
SERVINGS
8-12
CORE INGREDIENT
Beef
Advertisement

Ingredients

  • 1 whole brisket, about 12 lbs (5.9 kg)  
  • 2 tablespoons (30 ml) olive oil 
  •  Big Green Egg Classic Steakhouse Seasoning 

Accessories

Big Green Egg Seasoning, Classic Steakhouse

The Big Green Egg Classic Steakhouse Seasoning is perfect for grilled steaks and amazing on any cut ...

See Accessory
convEGGtor

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

See Accessory

Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C using hickory chunks for smoke flavor.

Step 2

With a sharp knife trim out some of the fat that is in between the two muscles of the brisket so it will cook evenly. Trim any extreme fat from the top, but most of it should remain. Rub the brisket all over with the oil, then season it liberally on all of the exposed meat using Big Green Egg Classic Steakhouse Seasoning.

Step 3

Place the brisket in the EGG, fat side down, and cook for 6 hours. Flip to cook fat side up for another 2 hours. Lay out a large double thick sheet of heavy-duty aluminum foil or butcher paper. Lay the brisket on the foil or butcher paper fat side up and wrap. Return to the EGG and cook until the brisket reaches an internal temperature of 200°F/93°C deep in the thick part of the meat. This should take another 3 to 4 hours but be sure to check the temperature.

Step 4

When the brisket reaches to the internal temperature of 200°F/93°C place it in an empty ice chest and let it rest for at least 15 minutes and up to 4 hours. Take the brisket out of the foil and place it on a cutting board. Reserve the juices. Trim away all of the excess fat. Slice the brisket through both muscles across the grain and about 3/8 inch (0.9 cm) thick. With a spoon remove as much fat as possible from the juices, then drizzle over the top of the sliced brisket.

Step 5

Makes about 12 servings

Popular Recipes

Rum Grilled Pineapple

Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...

See Recipe
Pork Tenderloin

Pork Tenderloin seasoned with Big Green Egg Sweet & Smoky Seasoning and Big Green Egg Sweet & Smoky ...

See Recipe
Hot and Fast Brisket

The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...

See Recipe
Over the Top Chili

Thank you to our friends at Greensbury Market for the beef that inspired this recipe.

See Recipe
Rib-Eye Steak with Mushroom Whiskey Cream Sauce

See Recipe
Advertisement
The Community App for The Big Green Egg
DOWNLOAD