With the exception of 2020, we usually host a big Friendsgiving sometime in November. We change the theme and menu from year to year, but we always have two staple dishes: fried turkey and smoked brisket. With no Friendsgiving on the docket this year and a hankering for brisket, we decided to make it this weekend for Hanukkah. If you are an “egg head” like we are, and into smoking meats, you know that cooking a giant brisket is a labor of love. The entire process from start to finish is close to 18 hours! This recipe is certainly time consuming but the results are more than worth it.
Smoked Brisket on the Big Green Egg
Our fool proof recipe for the best smoked brisket.
Ingredients
- 1 brisket, somewhere between 12 and 14 lbs
- salt and pepper
- Big Green Egg starters
- 1 large bag charcoal
- 4 large pecan wood barbecue smoking chunks
- 4 large hickory wood barbecue smoking chunks
- barbecue sauce, for serving (optional)
Directions
- Fill a medium bowl with water. Submerge the pecan and hickory wood chunks and let them soak for 30 minutes to one hour.
- Prepare the brisket. Use a meat carving knife to remove any thick or hard pieces of fat from the brisket and discard. Season all sides of the brisket liberally with salt and pepper.
- While the wood chunks are soaking, prepare the egg. Fill the egg with charcoal and light three Big Green Egg starters and scatter throughout the charcoal. Open both air vents at the top and bottom of the egg and let the grill heat up to somewhere between 300-325 degrees.
- Drain the hickory and pecan wood from the water. When the Egg has reached 300 degrees, add the smoking chips to the charcoal and prepare the Egg for indirect cooking. Let the Egg temperature rise back to 220 degrees for the duration of the smoking.
- Smoke the brisket fat side down for about 4 hours, flipping it to fat side up until the thickest part of the brisket has reached an internal temperature of 165 degrees. Once the brisket has reached that temperature, cover it well on all sides with foil. Continue to cook at 220 degrees until the brisket has reached an internal temperature of 200 degrees.
- Once the brisket has reached 200 degrees, remove it from the Egg, wrap it in a few towels, and let it rest in a large cooler for anywhere from 1 hour up to 4 hours. Unwrap the brisket and slice it against the grain to serve. Serve with barbecue sauce, if desired.
TUCK & TATE 
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