Brisket & The Big Green Egg

by Kimberly Hickok

We had been trying to get together with our friends, Frank and Lauri, for a while. We all have pretty busy schedules and Lauri’s work requires extensive travel. Finally, we set a date. Lauri suggested we come to their place because, as she put it, ‘Frank has a new toy he’s been playing with.’

Let me just say this – with Frank you just never know. He’s always tinkering with something. He’s built numerous decks and patios, all of them over-engineered, by his own admission. Or maybe you’ll catch him mixing up a batch of beer or making bread. Like I said, you just never know with Frank.

So, suffice it to say, my curiosity was piqued. What the heck could Frank’s new toy be?

Well, as it turns out, he is the proud owner of The Big Green Egg. I had never heard of one before but it’s pretty darn cool! The Big Green Egg is what you’d get if a smoker, grill and pizza oven had a baby.

“Big Green Egg” says it all

You can purchase the table that the Big Green Egg sits in or you can build your own using their plans. What do you think Frank did? You’re right. Of course he built his own table.

Just below the grates you can see the pizza stone.

Frank used the Big Green Egg as a smoker to make us a wonderful Smoked Beef Brisket. He was gracious enough to share the recipe.


Smoked Beef Brisket on the Big Green Egg
Prep time
Cook time
Total time
Slow cooked, smoked beef brisket cooked on the Big Green Egg.
Recipe type: Main
Cuisine: American
Serves: Serves 8
  • 1 - 6-8 pound beef brisket
  • Dry Rub:
  • 3 oz. Brown Sugar
  • 1 tsp. Black Pepper
  • 2 tsp. Onion, granulated
  • 1½ oz. Kosher Salt
  • 4 oz. Paprika
  • 1 oz. Garlic
  • 2 Cups Apple Juice
  1. Generously rub the dry rub mixture onto the brisket. Wrap in plastic and refrigerate overnight.
  2. Next prepare your smoker. Heat control is the key. A steady temperature of 225-250F must be maintained.
  3. Place brisket, fat side UP, on a grate inside a metal open container with 2 cups of apple juice. Smoke until internal temperature reaches 180F. (~ 10 hours) Hold for 1 hour at 180F. Remove from smoker and place in an ovenproof container along with 2 cups beef broth, cover and hold for 1 to 3 hours at 200F. ENJOY!
  4. TIP: Combine about ¼ volume of 24-hour water soaked hickory chips (no bark) with lump charcoal. No briquettes!
  5. Serve with your favorite barbecue sauce. Makes excellent sandwiches too.

See how moist the meat is?

Sliced smoked beef brisket

Perfectly cooked, perfectly smoked – the key, according to Frank, is temperature control – low and slow

Dinner is served!

If you like this, you might also like my Smoky BBQ Babyback Ribs.

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North Country Rambler April 12, 2011 - 9:54 pm

LOVE Big Green Eggs. Haven’t seen one in years. Your friends are into SERIOUS BBQ.

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