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.