Full Packer Brisket
Your favourite Beef Rub
Your favourite Sweet & Smoky BBQ Sauce
Honey
Prepare your Big Green Egg for an indirect cook with convEGGtor (indirect setup) at a temperature of 135°C. Matt recommends heavier wood chunks such as oak, hickory, mesquite or pecan.
Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only 6mm of fat.
A brisket is comprised of two muscles; the point (the fat end) and the flat (the lean end). In order to be able to cook brisket burnt ends you need to butcher the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket butchering, you need to start to separate the flat from the point. Using a sharp boning knife, expose the point meat so it can absorb smoke. You don’t have to completely separate the muscles. (See photo for example).
Place the brisket in the EGG fat-side down. When the meat reaches an internal temperature of 71°C, double wrap the brisket in non-waxed butcher paper or aluminium foil. The bark will have formed nicely by this point.
Continue to smoke the brisket until it reaches an internal temperature of 91°C. The brisket is not completely done but we need to separate the point to make burnt ends. Unwrap the brisket and separate the point from the flat. Re-wrap the flat and return it to your Big Green Egg. Continue to smoke it until the meat is “probe tender” – meaning when you probe it with an instant read thermometer there is no resistance. Each piece of meat is different, but this will likely be an internal temperature around 95°C. Rest your brisket flat in a cooler for at least 1 hour.
Take the point and cut it into 3cm cubes. Place the cubes in the aluminium pan. Season and toss the cubes with more of your Beef Rub. Cover the cubes with your BBQ Sauce. Drizzle honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered. Return the pan to the Big Green Egg and cook for another 1-2 hours or until all liquid has reduced and caramelised.
