Slow cooking a Brisket on the EGG means this cheaper cut of tough beef can taste delicious, smoky, moist and tender. It is best cooked as whole joint and your butcher can help you select a good thick piece for your recipe. This will make a noticeable difference in the final product. If possible, start the preparation the day before you're going to cook it. This cut of meat is quite easy to cook and forgiving enough for you to walk away from your EGG and come back to it later in the day. We like to smoke it with a combination of Hickory and Apple wood over charcoal.
Make the Rub-Combine all the ingredients together and blend well - Then set aside
Remove the brisket from the refrigerator to remove the chill
Trim the fat from the brisket, leaving around 1/4 inch (0.6 cm) fat layer on the fattier side. This will help to keep the brisket moist.
Generously season the brisket with the rub and set aside to marinade for two hours.
Smoke at 225°F/107°C for about 1.5 hours per 1 lb (0.5 kg) (this could mean a 10 lbs (4.5 kg) brisket could take you 15 hours to cook) Giving you the chance to go out for the day & come back to a wonderful flavorsome meal!
Once your brisket has reached an internal temperature of 190°F/87°C leave to rest for 15 minutes, slice across the grain and enjoy