Beef

Texas-Style Brisket

Texas-Style Brisket - Big Green Egg

A melt-in-your-mouth brisket, slow-cooked to perfection with a bold, peppery rub, delivering authentic Texas barbeque flavour. Ideal served solo or wrapped in soft tortillas with your favourite taco toppings, this recipe is a showstopper for any Big Green Egg enthusiast.

Cooking Time: 12–16 hours (plus overnight marinating)
Egg Setup: Indirect cooking
Egg Target Temperature: 121°C (250°F)

Author: Matt Pittman of Meat Church

Equipment

Big Green Egg

convEGGtor

Meat thermometer

Chopping board

Knife

Large bowl

Non-waxed butcher paper or aluminium foil

Towel

Cooler

Ingredients

For the Brisket

1 whole packer brisket (4.5–5.5 kg, Choice grade or higher)

60 ml olive oil (for binding rub)

For the Brisket Rub

240 ml coarsely ground black pepper

240 ml non-iodised salt

60 ml granulated garlic

60 ml onion powder

60 ml paprika

Method

Prepare the Brisket Rub

In a large bowl, combine the rub ingredients (black pepper, non-iodised salt, granulated garlic, onion powder, and paprika). Mix thoroughly.

Store excess rub in an airtight container for future use.

Prepare the Brisket

Trim excess fat and silver skin from the brisket, leaving a 6 mm fat layer on the bottom. Remove any hard fat pieces, as they won’t render during cooking.

Rub the brisket with olive oil to help the rub adhere.

Liberally apply the rub to all sides of the brisket, pressing it in.

Cover and refrigerate overnight to marinate.

Set Up the Big Green Egg

Set up the Big Green Egg for indirect cooking with the convEGGtor in place.

Light the coals and bring the Egg to a stable temperature of 121°C (250°F).

Place the cooking grid inside once the temperature is stable.

Cook the Brisket

Remove the brisket from the fridge 30–60 minutes before cooking to bring to room temperature.

Place the brisket on the grid, fat-side down.

Close the lid and smoke for 6–8 hours, or until the internal temperature reaches 71°C (160°F).

Carefully “burp” the Egg (open the lid slowly), then double-wrap the brisket in non-waxed butcher paper or aluminium foil to preserve the bark.

Return the wrapped brisket to the Egg and continue cooking until “probe tender” (no resistance when probed), typically at an internal temperature of 93–94°C (200–202°F). This may take an additional 4–6 hours.

Rest the Brisket

Remove the brisket from the Egg, wrap it in a towel, and place it in a cooler for at least 1 hour to allow the juices to redistribute.

Serve

Unwrap the brisket and slice against the grain.

Serve as is or with soft tortillas and taco toppings like pickled onions, coriander, or salsa.

Enjoy!

Note: Cooking times may vary depending on brisket size and Egg conditions. Use a meat thermometer for accuracy.

 

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