Slow cooked, smoked beef brisket cooked on the Big Green Egg.
Author: Kim Hickok
Recipe type: Main
Cuisine: American
Serves: Serves 8
Ingredients
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
Instructions
Generously rub the dry rub mixture onto the brisket. Wrap in plastic and refrigerate overnight.
Next prepare your smoker. Heat control is the key. A steady temperature of 225-250F must be maintained.
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!
TIP: Combine about ΒΌ volume of 24-hour water soaked hickory chips (no bark) with lump charcoal. No briquettes!
Serve with your favorite barbecue sauce. Makes excellent sandwiches too.
Recipe by Kimversations at https://www.kimversations.com/2011/04/brisket-the-big-green-egg/