Since I originally created this recipe back in 2013, Brisket has tremendously risen in popularity and for good reason, when done the right way, it is DELICIOUS! But let’s not kid ourselves, it takes work. There is a reason that BBQ is called LOW and SLOW. But if you’re willing to put in the work for a slow smoked brisket, it is worth the end result- smoky, succulent, TENDER hunks of meat that melt in your mouth.
Let me give a bit of history of Brisket before you jump into making your own. In this case, let’s recap what, where and how brisket came to be, ie: BRISKET FOR BEGINNERS. If you already know all this, go ahead and scroll down to the recipe. But if you don’t, here’s some info you can drop when you are sharing delicious smoked brisket with your friends!
Where does Brisket Come from on The Cow?
This is a beef diagram originally found in my book, Healthy Electric Smoker.
Brisket is found at the front of the cow at the chest area, essentially it is from the breast area of the cow. This muscle supports a lot of weight and is heavily used, making it one of the tougher cuts of beef. Tough Brisket benefits from low and slow smoking, which helps break down the collagen, resulting in tender, succulent meat.
Here is an entire packer Wagyu Brisket smoked by none other than Moe Cason, this is from 2016 when we were on the same BBQ team together at Memphis in May.
Primal Cuts of Beef
Before beef is ever broken down into the cuts you see at the grocery store, it is cut into Primal Cuts. Brisket is actually one of those primal cuts of beef, which makes it easier to understand where it comes from, and there are two packer briskets per cow. Meanwhile, other primal cuts like Chuck, are broken down into sub primal cuts like short ribs and chuck pot roasts. It can get confusing. What is not confusing is that Brisket is freaking delicious and has a unique meaty, beefy taste and is worth the effort of low and slow cooking.
Brisket Point Versus Flat
This is a big debate. A whole packer brisket is broken into the flat and the point (the point can also be called the deckle). I often just buy a point because I don’t often don’t have as much time to smoke an entire brisket, and it is also less costly than purchasing an entire brisket. The upside to smoking an entire brisket is that you will have you will have brisket for days! This means brisket tacos, brisket pizza, brisket on EVERYTHING! This is what you want to smoke when you are having a party of lots of people over.
Here is a brisket point- you can smoke one in under 8 hours which is a shorter time than if you smoked an entire brisket.
The (Brisket) Point (aka “the deckle”):
The point has a lot of fat on it, and therefore is my favorite part to cook of the brisket because the fat does keep it more moist during the cook. However, you aren’t always left with a lot of meat left over when the fat has rendered off.
The (Brisket) Flat:
You are more likely to find the flat at the grocery store. Just like it’s name, it does lay more flat, has a fat cap on the top that most people will trim, and is more uniform in size which is great for getting those brisket slices you see everyone sharing on instagram!
So which one is better for smoking, the flat or the point?
I am a personal fan of the point. I think it has a meatier flavor and is a bit fattier overall. However, I have had good flats as well. I wrote this particular recipe below for a point.
Here is a brisket I smoked while writing my cookbook about Electric Smoking. Notice the temp- wrap at 170!
Now is a good time to tell you about these Epic BRISKET AF tshirts available on the GrillGirl Shop!
Much thanks to my friend Owen Quirk from @aweebitquirkybbq for being a tshirt model! You can find the BRISKET AF tshirt at the GrillGirl shop!
Where to buy Brisket?
A lot of people always ask me where to buy brisket. If you are going to invest the time to smoke a brisket, I recommend getting high quality beef. Quality matters. Go for the best grade you can find. At this point, how many briskets are you going to smoke this year? Seriously. Go big or go home so get the best quality you can afford. And then don’t drink so much beer while you’re smoking that you pass out and forget to check on your brisket in the smoker. Or set yourself an alarm in case you do.
I recommend getting an American Wagyu Brisket from Snake River Farms because the marbling is going to make this an epic eating experience for you. Let’s face it- fat equals flavor and if you are doing a brisket, you’re investing the time so just go ahead and get a good brisket with good marbling.
The second best option would be to go to Costco and look for a prime brisket if you can find one. Ask around and see what you can find. Don’t skimp on this, a crappy piece of meat will still be a crappy piece of meat after you smoke it for hours.
Brisket- How Long to Smoke?
Anytime you smoke something the time is going to largely depend on 2 core variables: 1) the size of the meat and 2) the temperature of your smoker.
A general rule of thumb is that a brisket will take about an hour and a half per pound at 225 degrees. This recipe was developed using a 5 lb point, which means it takes about 7.5 hours, give or take an hour depending on the temperature consistency of the smoker, but a full packer brisket could take anywhere from 12-18 hours, depending on the size of the brisket.
Moe Cason slicing brisket before the beef turn in at Memphis In May in 2016.
What Temp is Brisket Done?
The temperature that collagen actually breaks down is 203 degrees. This has always been the temp I have aimed for when smoking meats. HOWEVER, I have found that for high quality brisket, ie Prime or American Wagyu Brisket, it does better when you pull the meat earlier as letting it get to 203 renders it a bit mushy. For this brisket recipe, I recommend it to be pulled from the foil at 190 degrees, then put back on the smoker to set the glaze for 30 minutes. Keep in mind that Brisket will continue to cook once you remove it off the grill.
There are actually 2 core temperatures to look for when smoking a brisket, when to wrap and when to pull off the grill.
- 170 is the number you should hit that you will then want to do the “Texas Crutch” (wrap in foil with the sugar/shallots, liquid mixture)
- 190 to remove the brisket from the foil, put back on the grill to let the glaze set for 30 minutes
This is a good time to remind you that you need to have a good thermometer when doing BBQ. Let’s face it, a thermometer is an invaluable tool for anything you cook! The Thermapen is the #1 thing I recommend to people when they start grilling, you CANNOT guess the internal temp of meat!
Also, your smoker may have a meat probe to tell you the internal temp of meat. I would not rely on this alone, you need to have a good internal read thermometer. Do yourself a favor and get yourself a Thermapen! If you don’t want to spend the money, get a Thermopop and it will make you a better cook! Do not guess when your meat is done and don’t rely on the cheap thermometer that may come in your smoker!
BBQ Terminology: The Texas Crutch, The Stall
The Texas Crutch: This is when you wrap the meat in foil, this is done to speed up the cooking process as it goes through the “Stall”.
The Stall: The stall is essentially condensation from the meat that cools the meat as it is cooking and slows down the cooking process. Hence why it’s called the stall!
Brisket Versus Tri Tip:
If you want a smoked beefy experience but don’t want to invest the time or money into a brisket, a good alternative is to smoke a Tri Tip. Give my Smoked Tri Tip a try, you won’t be disappointed. You can smoke a Tri Tip in a little over an hour. It’s not the same experience as a brisket, but it is equally satisfying. I like to think of a Tri Tip as the cross between a roast and a steak. They’re delicious. It is harder to find Tri Tip on the East Coast, but it is a staple cut on the West Coast. If you want to give it a try, I’m a big fan of Snake River Farms Wagyu Brisket. This is actually the cut I used to compete at the Fire Women Competition at the World Food Champs!
If you’re looking for a quicker cook than a brisket that will also be more economical, look no further than the tri tip.
Okay, so now you’ve been primed on Brisket. Let’s dig into this recipe.
And if you feel like you are short on time, don’t forget that you can smoke a Tri Tip like a Brisket with similar results in a quarter of the time!
Brisket On the Big Green Egg:
I’ve done this recipe on all kinds of grills, including the Big Green Egg. In fact, the Egg is by far my favorite way to do brisket because I think it gets the MOST smoke flavor in an Egg versus cooking in a pellet smoker. To smoke a brisket on a Big Green Egg, the only difference is that you will need to of course, use your plate setter the entire time and at the end you will need to keep it on the plate setter but let the temp come up to 350 to set the glaze.
Brisket on a Pellet Smoker (ie, Brisket on a Traeger, Green Mountain Grill, PitBoss, etc)
Using a Wifi enabled Pellet smoker (like my favorite the Green Mountain Grills Daniel Boone, you can read the review here) is by far the EASIEST way to smoke brisket because we all know that pellet smokers push the easy button and remove any aspect of fire management. It is for this reason that you will have the most consistent temp with a Pellet smoker because it is automated and therefore there aren’t a lot of temp fluctuations. And because smoking a whole brisket will mean you will need to smoke it overnight, having a wifi enabled pellet smoker that will allow you to monitor the temp and get notified when it changes, etc makes this easier if you want to actually get some sleep.
ORIGINAL ARTICLE FROM 2013:
I did not grow up eating Brisket. Where I come from in North Carolina, BBQ was pork- period! Since the inception of “GrillGirl” however, I’ve come to learn more and more about all types of BBQ and low-and-slow. To a Texan, Brisket is BBQ. And you don’t mess with Texas! (or so they say!)
However, I digress. The point of this post and recipe is that Brisket is the bomb! Ever since I made Brisket on my BGE for the first time over a year ago, Scott has been asking me about making it again. Brisket is an aphrodisiac for my husband–hence the title of this post!
Brisket cues
Last weekend we went to visit my parents in Myrtle Beach and we smoked a Brisket together as a family. If that isn’t some good family bonding then I don’t know what is! This time we did it on the Weber Smokey Mountain (a water smoker) and it turned out equally great.
For cooking direction, I consulted a few of my favorite chefs in “Que”, particularly Chris Lilly. Back in my earlier days of blogging I attended Kingsford University and got to see Chris Lilly in action making Brisket. Since then I’ve had the pleasure of spending more time with him at Memphis in May and via my sponsor Kingsford. Let me tell you- a combination of these techniques and recipes and YOU CAN’T GO WRONG. One key ingredient in this recipe that contributes to its success and great bark is the use of Beef Base.
A lot of people ask about Beef Base- where do I find it? Beef Base can be found in the boullion/soup aisle. If you can’t find it in the store, you can easily get Beef Base it on Amazon.
If you like to grill…
Check out my GrillSchool, where I teach the fundamentals of Grilling, including how to cook the perfect steak using the reverse sear method, my Kick-Ass Chicken Thigh Recipe (inspired by competition BBQ) and three easy ways to grill fish! AND, if you have a significant other in your life who doesn’t know how to grill – share this series with them! It will help them on their path to deliciousness! 🙂
Before You jump to the brisket recipe, did you Know I launched fun BBQ t-shirts along with my new rub Craft BBQ Rub on the GrillGirl Shop?
Sunshine State of Mind Craft BBQ Rub is an amazing addition to seafood, chicken, pork, and even used as a cocktail rimmer.
And if you are looking for more Grilled Beef Recipes, we’ve got you covered for all things BEEF on the grill! And don’t forget to follow and tag me on the gram or leave me a comment below and let me know how your cooked turned out!
Okay, let’s make some brisket!
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Better Than Sex Brisket Recipe
- Total Time: 6 hours or more
- Yield: Serves 4-6 with leftovers 1x
Description
This recipe will take you through the steps to make melt in your mouth brisket, even if you've never made brisket before. Follow the steps to rub the meat, smoke it, wrap it, and then finish the brisket on the grill to let the glaze set. Then, experience Brisket Ecstacy!
Ingredients
- 4 lb Brisket “point” ** I recommend using the highest quality beef you can find. Smoking a brisket is an investment in time and a better cut with good marbling will make a big difference in results. I order my briskets from Snake River Farms.
- 1 part hickory, 2 parts apple
- smoker or a grill set for indirect heat
Rub- part 1
- 2 tbsp beef base
- 2 tbsp garlic salt
- 2 tbsp fresh ground pepper (I used smoked black pepper)
- 2 tbsp chile powder
- 1 tbsp light brown sugar
- 1 tbsp smoked paprika
Note, if you feel like you are having a hard time getting the rub to mix or adhere you can add a bit of olive oil to help it spread more evenly.
Wrap Sauce – part 2- The “Texas Crutch”
- 2 tbsp light brown sugar (I used bourbon barrel smoked brown sugar)
- 2 tbsp chopped shallots
- 2 tbsp apple juice OR 2tbsp sweet tea (funny story here)
Glaze:
- 3/4 cup of your favorite BBQ sauce
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Remove fat cap/very fatty areas and score the meat on both sides so it can absorb more rub.
- Rub the beef base into the brisket on all sides. Combine the rub ingredients and generously “rub” into the meat. Cover and refrigerate over night.
- Prepare your smoker to 225 degrees. If using a grill, you will need to prepare for indirect heat by creating a direct/indirect zone.
- I used a combination of apple wood and hickory- 1 part hickory and 2 parts apple. Once your grill is at temp, add the wood.
- Put your brisket on the smoker and let smoke until the internal temp reaches 170 degrees- this is going to take about an hour and a half per pound. For a 5 lb brisket point this takes about 7.5 hours.
- Next, you are going to do the “Texas Crutch”- or wrap it in foil. Roll out a bunch of foil and double it up so that you can fold the brisket into a foil “packet”. Remove the brisket, put it on the foil and pour on the wrap liquid. Seal up the foil packet and put it back on the grill. Let the brisket steam in the packet for another 2 hours OR until it hits 190 degrees as read with a thermapen.
- Cook the brisket in the foil for 2 hours, OR, once the internal temp has hit 190 degrees (203 is the temp that fat full renders in brisket, please read my comments above – I think 190 is the target temp for this recipe). I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature. If you're curious what internal temp any protein you're cooking should reach, check out our BBQ Calculator!
Remove the brisket/foil and put the brisket back on the smoker/grill. Add the glaze and let the meat continue to cook for 20 minutes to absorb the sauce and get a nice glaze.- Once you pull the brisket off, “tent” it in foil for 30 minutes. Slice against the grain in 1/4” slices.
- If the brisket is done before you are ready to eat, you can wrap it in foil or towels and let it rest in a cooler until you are ready to eat.
Experience Brisket Ecstasy! If you try this recipe and technique, please let me know what you think and tag me on instagram @grillgirlrobyn and use hashtag #grillgirlrobyn!
Notes
Notes. Some affiliate links have been used in this post. I only recommend products I personally use! Affiliate links help keep this blog going!
- Prep Time: 30 minutes
- Cook Time: 5 hours ++
- Category: Beef, BBQ, Texas BBQ
- Method: Smoke, Roast
- Cuisine: American, BBQ
Nutrition
- Serving Size: 2-3 servings per Brisket point
Check out this related posts!
Smoking a brisket is a lot of work, but well worth it. And honestly, I don’t know why people are afraid to try it… I find the process just as easy as a pork butt (with only a few extra steps).
Glad your brisket had a happy ending!
As a honorary member of The Danish National BBQ Team, you really nailed that Brisket, Robyn.
It really looks awesome…
Maybe someday i will be the guest blogger at your blog ? if i shape up and get better at this BBQ stuff ???
Greetings from Denmark, to you – your father and your husband!
All the best, and see you in May
//Stig
Very interesting recipe! I have never glazed brisket, but will absolutely try. I am also intrigued by your 190 interenal temp, as I’ve found I need 195-200 to get that perfect tenderness in brisket. I’ll try this soon and keep you posted on my results – thanks!
Stig- I’m glad you approve. It’s quite an honor coming from you! And I would love to have you contribute to the blog anytime!
HI Brian- I agree! Actually, anything low and slow will take a while so this is no different. No more difficult that smoking a pork butt in my opinion.
I am with you Brian and Robyn smiking Brisket is really no different than smoking a boston butt. Just keep it low and slow, Thanks Robyn for the recipe it looks awesome.
Tracy
Robyn – I’m not so sure about the name, but it certainly looks and sounds fantastic. Like Kevin, I have never glazed a brisket before but I’m going to give it a try next time I smoke one!
***NEIL***
The Glaze was an APL recommendation. You guys will dig it!
Nice lookin’ brisket, grrrlie! Good on ya.
John
P.S. That looks like a flat (not a point) to me. 😉
I’ve done Lilly’s brisket a few times but I’ve never tried APL’s. Is that from Serious BBQ, BBQ25 or Charred and Scruffy?
Chris- I used BBQ 25. I just got charred and scruffed for Christmas but haven’t gotten a chance to try any of the recipes.
I made this on my BGE, this past weekend…. Iyour directions were easy to follow…the taste was beyond delicious. Me and my friends haven’t eaten much brisket but I am getting requests to make it again for Super Bowl!!
Thanks!,,,
Considering this recipe but with a 7.5 lb flat. Any thoughts?
Hi Barry- I would just double the ingredients and the time on the smoker! Thats a big one! 🙂 Good luck!
Glad you liked it. That’s why the name- everyone said there’s no way it could justify the name but damn its good! 🙂
I’ve got to try this, sounds fantastic and I bet it tastes as good as it sounds.
My third attempt at using my Weber Smokey Mountain, I used this method. I discovered it after I’d already done my rub, which I had to do right before grilling since I was too lazy to do the night before, but otherwise followed your instructions with a few adjustments. I pulled the brisket at 170 and did the Texas crutch foil wrap with your recipe, minus the shallots. Put it back on the smoker, but let it go to 194 instead of 190. It had a nice wobble when I pulled it, so I knew it was going to be good. Applied the glaze and set it back on for another 35 minutes or so. Crust was a beautiful black and dark brown. Oddly the temp never really went back up the last half hour and actually fell to 187, but I knew it was already where it needed to be so, I pulled it, tented it for 25 minutes and sliced. It was fall apart crazy tender and everyone loved it. Everyone was snacking on those dark tasty ends as I sliced it. We killed the point last night and I saved the flat for sandwiches tonight. Couldn’t help but cut off a few slices this morning, and it is just as good cold. I think the flat had an even better smoke flavor and nice pink ring. I didn’t separate them before smoking. Thanks for making our father’d day dinner great!
Oh yeah, if anyone was wondering, I started a 8 pound brisket at 7AM, did the crutch about 6 hours in, and it was done by 5:30PM. I screwed up a bit on the cook and let my coals get too burned down about mid-way through, but was able to get it back up to temp pretty quick. Can’t wait to eat those leftovers!
Johnny- I’m so glad you had success with this recipe! There is a reason I called it Better than sex lol! Thanks for sharing your success with me!
Did you use apple wood or apple wood chips? If apple wood, where can you find it? Did you use a drip pan with water or apple cider?
Hi Rich,
I used apple wood chips. I believe I bought them at either the Big Green Egg store (Culinary Concepts) or at Bass Pro shops.
Fixed this today. It was AWESOME and super easy. I am a new EGG owner so I am still playing around with trying to control my temperature. I was afraid to try a brisket but now with this recipe I feel like a pro. Thank you for your recipe.
Hi Robin! So glad it turned out great! 🙂
I am having a big cookout with about 14 family members. I have an 8 pound brisket and going to cook on my BGE. I’ll let you know how this turns out. It looks great.
Ray
Let me know how it turns out Ray!
Looking forward to trying the brisket this weekend! My wife bought me a large BGE for our anniversary and I already smoked a pork tenderloin and chicken. Thanks for the recipe and tips, I’ll let you know how it comes out.
Eric,
You have an awesome wife! Good luck and let me know how it turns out! You will have a lot of great meals off that egg!
I am going to try this brisket recipe out on saturday. So far yours has me going,” I hope it really isn’t better than sex” because that could be a problem for me. I have about a 10lbs one and have been asked to leave as much fat on there as I can. (There is alot of fat on this one) so I am leaving about a 3/4 inch layer one there. I will let you know how it turns out. I am on a bbq team with some of my friends so there will be some tough critics around. Hope to impress and thanks for the recipe! Tim
Tim,
I agree, leave that fat on so it will be extra moist. The only thing is you get less rub to penetrate the meat but that is a sacrifice you must make! If you are on a comp team then you obviously know good brisket. If you pick a good cut I’d say then you are halfway there.
Robyn – I made this brisket over Labor Day weekend and took it to a gathering at a friends where it was the ceterpiece of the meal and a great success. My brisket was whole, around 11.5 lbs trimmed and I seasoned it (2.5x the measurements) 24hrs in advance of putting it on my Big Green Egg. Since it was over 11lbs I wasn’t sure of the exect cook time and knew it could take up to 17 hours so I put it on around 9:30 pm. The entire cook lasted about 13 hrs so I had to double wrap it tight in heavy duty foil and a towel then placed it in a cooler until we cut into it several hours later. Although I would have preferred to eat it much sooner I must say that sensed no loss of the glaze or texture of the meat. It was outstanding.
The only suggestion I have is to alter the name…reason being is I have tried to send this recipe to friends via a link but some cannot access it due to the word “sex” in the name as their work computers or networks won’t allow it and block the link.
I’ll make this again without question.
Jack-
So glad you liked it. You are right, the name makes it hard to email. But it also makes it popular. Thanks for posting your comments so we can all participate in your success.
I love Texas style brisket. This is the kind I grew up with. I also grew up with the “Jewish” version. Check out my recipe!
http://www.flirtingwithflavors.com/happy-rosh-hashanah-perfect-jewish-brisket-recipe/
what is beef base?
We made this recipe on our BGE today in snowy Colorado. While we didn’t follow the rub recipe, since I didn’t feel like going to the store, it turned out really good!! I had to make this if for no other reason than the (very bold & saucy) recipe title. That said, it IS better than sex… with most of the people with which I’ve hooked up, anyhow. Tee hee.
Robyn, what is the funny story about the tea. We just put our brisket on. I’ll let you know how it turns out. Thank you.
Chris, your comments just made me crack up! I’m glad you enjoyed! Brisket can be a lot of work but when it turns out great, the name is appropriate! 🙂
Hi Marge, I meant to add apple juice but instead sweet tea when I originally made this. They were near each other and i grabbed the wrong one. My dad and I had a good laugh about it afterwards 🙂
Robyn,
I just purchased a 8lb brisket and I’m going to try this recipe first thing tomorrow morning. At 8lbs, I know to double the recipe but I’m a bit concerned about cook time? Instead of 5 hours first step do I do 10 hours and then go to 4 hours with the crutch instead of 2 hours and then step 3 do I go for 1 hour instead of 30 minutes? I’m afraid with this cook time it will dry out?
I’m using a Big Kamado Joe ceramic grill / smoker and will be doing it at 225 degrees. This will be my first attempt as I’ve never done a brisket before.
Thanks
Lance
Lance, I would just monitor the temp. you will need to smoke it until you reach that internal temp of 170 degrees, let this guide your time. Sometimes it can be quick and sometimes it can take a while- there are a lot of variables such as your smoker, the meat, etc so let the internal temp be your guide. Good luck and let me know how it turns out!
You are the first blog I have read that smoked a pork butt and brisket on at the same time and on the same grate. Did you start them at the same time? What internal temp do you look for on the pork butt? Did your time variate at all for the two?
Hi!! We are so excited to make this today! What is beef base though?
Thanks!
Hi Robyn
Tried this recipe with a full cut 12 pounder about a month ago and it was awesome. Took right around 19 hours on my big green egg. The family loved it and the left overs put the guys at work in a state of brisket bliss.
Just put on a full cut 11 pounder tonight for Memorial Day BBQ tomorrow and I expect it to take around 18 hours.
Great Recipe!
To those thinking of doing this. It takes time. Don’t be afraid. Get your smoker up to temp and let it ride. I highly suggest a remote thermometer setup. I have an electronic temperature controller on my Big Green Egg that monitors and maintains a temperature set point and it also monitors the food temp. So I set it to 225 and just let it go. This makes it so I do not have to open the smoker until its time. If you’re lookin it aint cookin! You can accomplish the same thing with a remote thermometer from Walmart.
Hi Misty-
Beef Base is a concentrated beef broth- like a beef boullion concentrate- you can find it as most grocery stores in the boillion section.
Well thanks to you my first brisket turned out great! Only mistake was it was only 3.08 lbs and it was gone quick!
awesome!! glad it went well! I’m going to have to make this recipe this weekend!!
Wow this is excellent! Tried it today on my BGE and was amazed with the results. 9.5 hours total cook time. Used hickory and peach. My wife and son kept coming back for more. Our toddler just enjoyed! Thanks for sharing you have some kick ass recipes. We have a group on Facebook called Big Green Egg Bbqera you should join it.
P.s. make a section on your site for BGE
So glad you enjoyed Alex!
Robyn…fat cap up or down? Also can the brisket be brought to temp in the oven after it is wrapped? Thank you…this is going to be my 4th of July main course.
Have to agree with the majority of the posts….this is a excellent recipe for BBQ Beef Brisket. This is the first time I have done a beef brisket on my EGG and the results were just fantastic. I don’t know why I have not done a brisket sooner…probably because I have really been cooking a lot of pork butt and chicken.
I followed the recipe very closely with the following exception. I used John Henry’s Pecan Rub in place of the rub you have in your recipe. I also used a little mustard for better adherence of the rub.
Here are the details:
7-8 pound brisket cooked on the EGG with DigiQ at 225 degrees until a temperature of 170 (approximately 7 hours).
Applied Wrap sauce (made 1.5 times the recipe listed here) and double wrapped brisket in heavy foil. and placed back on EGG and reset Digiq to 190.
About 2.5 hours later I removed the foil and applied the glaze and placed back on the grill for 30 minutes.
I let rest for 45 min in a cooler.
There were lots of left overs because its just two of us but I packaged the left over slices in FoodSaver bags (12 oz per bag) and added a bit of the left over glaze and BBQ sauce to each bag. then placed in the freezer overnight and then vacuum sealed. I do this with pulled pork and reheat in simmering water. Hope the brisket will do as well in the FoodSaver as the pork.
.
.
Thanks for the information – glad it turned out well for you!
hi Tony- I did fat cap up- I have never finished it in the oven but I’m sure you could. If you do let me know how it turns out. Best of luck to you!
Well I think one of us is doing something wrong. Very good, but better?…
I tried to follow the instructions to the letter but circumstances had other ideas. I had a 7.6 lb brisket and it took quite a bit of time on my XL Big Green Egg. After 8 hours I ran short on time and had to do the Texas Crunch at 160 rather than 170. I then had to bump the BGE temp to 260 in order to get the meat finished before bed time. I let it “crunch” for about 1 hour not 2 as suggested. I glazed for 30 and let sit for 30 loosely tented. The glaze was perfect and tacky in places but just wet in others. Another 20-30 minutes would have been perfect, but I had to feed the kids and shoo them off to bed.
Lessons Learned:
1. The meat stalled at 145 for about 5 hours. I resisted the temptation to open the lid or adjust the temp. It finally started moving again.
2. BGE was rock solid on 225 degrees (until I ran short on time). I did not open the lid at all until I did the Crunch. (On the BGE, if you use a flashlight, you can carefully peek in the top and see how things are doing without loosing heat or moisture)
3. It took about 8 hours to get a 7lb Brisket to 160 with the BGE on 225 (It started at 39 right out of the fridge).
4. I would use less rub than I applied. It was a tad overpowering but this was my fault not the recipe. Just a uniform dusting would do.
5.The smoke was great. I used huge Apple chunks and Jack Daniels Whiskey barrel chips all mixed together. I let the BGE stabilize for about 1 hour before putting the meat on so the smoke was sweet and clear.
Great stuff and the family loved it. The texture was not flawless, but I really butchered the temp and timings toward the end. It was a tad tougher than I would have liked, but really great overall. I’ll try it again with a bit more planning next time.
Hi Doug, most people really rave about this recipe so I”m going to have to say that you had a lot of variations that may have affected your outcome. I hope you still had fun cooking with the family!
Robyn,
Tripped up on your resume while perusing the Internet. Glad I did!
The only difference was that I used a rub mixture that I had from another recipe in which I really liked the taste (paprika, garlic powder, brown sugar, onion powder, salt, pepper, chili powder and cumin), then followed your recipe almost to a tee (no shallots).
Let’s just say that I had 30-40 over yesterday for July 4. I made a 4 1/2 lb. brisket, four racks of ribs along with two and half dozen each of hot dogs and burgers (because not everyone likes BBQ–what’s wrong with them?). The general reaction to the brisket was “Oh. My. God.” As cook, I was lucky enough to get a slice of it before it disappeared. It was juicy, tasty and fantastic. The ribs (dry rub only with homemade BBQ sauce) also were stripped clean. I’d be happy to share the recipe for both.
One thing: The glaze recipe could easily be halved and you’d still have plenty.
Next year, it’ll be two briskets.
As my mom would often say, “Ya done good!”
Thanks for the feedback Mark! I would love to have your recipe for the ribs! Always looking to try new things! Give me a call the next time you make brisket I’ll be right over lol. PS what kind of smoker/grill did you use? Just curious. Thanks!
@markruck Sounds like you had a very successful and flavorful cook! I too would like to know about your smoker/grill that you used.
Robyn and Brian,
Here’s my brisket rub (T=tablespoon., t=teaspoon):
3T Paprika
1T Garlic Powder
2T Brown Sugar
2t Onion Powder
1 1/2t Salt
1t Pepper
1t Chili Powder
1/2t Cumin
It’s close to yours. Mine has a little bit of kick/heat to it. But your glaze tempers it a bit. People couldn’t get enough. By the way, that’s enough rub for a 4-5 lb. brisket
And here’s the rib rub. It’s enough for three racks of ribs. My preference is St. Louis cut. For those who don’t know, they’re (a) not back ribs, meaning they have more meat on them, and (b) the cut means that the ribs are the width of the bone–no meat hanging off: (C=cup)
1/2C Sugar (regular old white sugar)
1/4C Salt
1T Paprika
1T Cayenne
1/2T Celery Seed
1/2T Cumin
My preference is to put both the brisket and the ribs in a Ziploc bag in the fridge overnight as they get nice and moist.
THE SMOKER: It’s a Masterbuilt electric smoker, something you can buy on QVC. It takes about a half hour to heat up, works on wood chips you can buy almost anywhere (soak them and feed the smoker every 45 minutes or so) and also has a pan where you can add liquid so it moistens the smoke a bit. Suggestion: If using apple wood, which is what I like to use, fill the pan up with apple juice. The brisket took about six hours and the ribs about four.
SPECIAL BONUS–MY BBQ SAUCE. IT’S TOMATOEY BUT WITH A VINEGAR KICK AND SOME HEAT–sort of a combo of KC and Carolina (You can easily halve the recipe):
1 QT Ketchup
1C Amber/Cider Vinegar
3/4t Liquid Smoke
Lemon Juice (squirt)
Water (Eyeball it, but not that much)
1/2C Sugar
1/8C Salt
1T Cumin
1T Garlic Powder
1T Celery Seed
1/2T Chili Powder
1T Cayenne
Mix the dry ingredients together, then mix them into the wet. No need to heat it or do anything to it. Good as is.
Best regards,
Mark
Wow Mark, thanks for sharing!!! Can’t wait to try!
Thank you Mark! This is going in my Evernote recipe folder!
Robyn and Brian,
You’re both quite welcome. And, as for you, Robyn, it’s the least I can do to thank you for your brisket recipe. The real pros have syringes and other crap to keep their meat moist. Your technique for adding a little apple juice and brown sugar when wrapping the meat–and that glaze (so simple, yet so amazing–and I used a milder Sweet Baby Ray’s BBQ sauce–for my money, the best commercially made sauce out there) really made the brisket “to die for.” I’m glad I got a piece before it disappeared.
Next year, two briskets :-).
Thanks again.
Made this today on my gmg pellet smoker. By far the best recipe I’ve tried for brisket! I’ve stuck to the smaller points for my testing. With this recipe, I’m ready to do a whole Brisket for a family get together. Yay! Thank you!
Hi Susan, Glad you had great success with this recipe!
what is beef base?
Beef base is a concentrated beef stock, you can usually find it in the boullion section.
Have used this recipe several times now. Everyone that eats it wants the recipe. Easy to follow and turns very good every time. Thanks
Tried this recipe with an 8 lb brisket and electric smoker. It worked perfectly. Turned out great- everyone was so impressed with it. So thankful to have found it (was my first time working with brisket)! Will definitely use again in the near future!
So glad you enjoyed. Brisket can be tricky and tough, but when it’s good it’s SOOO good.
I’m trying this out today. I’ll let you know. Thanks for posting
Let me know how it worked out for you Matt! 🙂
I’ve heard a lot of good things about this recipe and am excited to try it this weekend! my only question is regarding picking out the right cut and how much of fat cap to leave on. I know your recipe said to cut off fat cap but i may leave some on (had a bad experience a few years ago, dried out brisket and think it had to do with being too lean..) your opinion: fat cap up or down? thanks!
Absolutely amazing on my WSM, delicious ! Nicolai, Denmark
Glad you enjoyed! Greetings from the US! 🙂
Hi Barry, I would keep the fat cap up- yes leave some on so it doesn’t dry out but cut some out and make sure to score it so it can really get into other parts of the meat. Best of luck to you!
I’ve been smoking brisket for years, with varying results.from relatively fabulous to the dried out to the ……..Then I came upon your better than sex recipe and said…….hmmmmm…..I have a large BGE and I followed your directions to the hilt for 2- 9 lb briskets on the BGE.
I was smoking for 20 people…..well, they had drool coming out of the sides of their mouths……….undeniably the best “better than sex” brisket on the planet………the best, thank you.
Used this recipe for my first brisket on the green egg. Turned out prefect. Served it up for Christmas day dinner. The family was very impressed.
so glad it turned out great for you! Happy Holidays!
So happy you looked like a rockstar for your family! Merry Christmas!
Just made it. Just ate it. Not many leftovers. Oy! Followed recipe to a “T” and the timing and temps were spot on. Totally screwing myself for ever getting to go out to eat.
Winner, winner, Beefy dinner!!!!!
Hi Kathie, thats true, when you cook great things at home it makes it hard to go out! As a food snob, I have a hard time eating out sometimes…..
I used this recipe on New Year’s eve, and it was outstanding!! Had a great dinner for 8, everyone loved it. My first brisket!!
Hi Robin, did my first brisket on New Year eve with your recipe. Well, it was awesome. Need to do this again. Don’t know why I have owned an egg for 8 years and never did one. Glad I found your recipe!!!!
So glad you had a great experience! Brisket is one of my favorite things to make on the egg!
..so, as the story goes, been there, done that…but I thought I would give this a whirl………..OMG….yikes times 10……..followed the recipe to the nines but for heavier Rub……Could not believe….I smoked two 12 lb briskets on a BGE for my 22 member family……..
There was NOT a scrap of brisket left…….They acted like vultures! ….They wee ravenous…!!….
It was hilarious!! Three members of the family actually had orgasms………..seriously…!!!…Not so funny to witness thought…..lol……….
Many thanks for this incredible recipe.
So glad you enjoyed Ron!!
I am using this recipe with my XLBGE this coming Saturday to feed14 people. A twist on a traditional passover dinner – no way am I using a slow cooker when I have that Green Egg. With all the positive feedback here, I can’t wait to try this!
Let me know how this turned out for you! 🙂 Best of luck!!
Plan of trying this recipe this weekend with an 8 lb. brisket, doubling the recipe and cook times. One question: when cooking at 225* on a large BGE, do I use the plate setter the whole cook, parts of the cook, or not at all?
The name says it all…F#@& ME!!! This was my first brisket on my Kamado Ceramic cooker and only my second attempt at cooking on it and this was FANTASTIC!
There are definitely a few areas I can improve. My temps kept creeping up to 240 which shortened the cook time. I took it off at 3.5 hours and the meat was already at 190. Realistically I should have taken it off 30-45 minutes sooner. I was so concerned with the temps dropping to 200-210 that I over corrected. Nevertheless I continued with the cooking directions however modified. I ended up doing the “crutch” for 1.5 hours and the final glazing for 30 minutes.
Here is how I modified the recipe.
1. I used a combination of 2 rubs; McCormick’s Brown Sugar Bourbon Rub and McCormick’s Cowboy Rub in equal ratios.
2. I used Hickory wood chunks only and used 8 chunks
3. For the “crutch” I used 1/4 C hot water and dissolved 2 T veal demi glaze, 1 Beef bouillon cube and 2 T light brown sugar.
4. For the glaze I blended I can of smoked jalapenos in Adobo sauce (Chipotle) with half a jar of Stubbs Hickory Bourbon BBQ Sauce. This gives the meat a slow distinctive heat on the palate. Not over powering at all, but spicy.
Tried this yesterday with a 4.6 lb. brisket, thick end. BGE was fussy, and it wanted to burn a bit too hot (275, eventually down to 250 or less). I was at 170 in about 4-3/4 hours (because of thickness of the brisket), and at 190 (actually 193) in another hour and 35 minutes. Result was brilliant — meat held together, but fully cooked, soft and delicious. Will definitely put this on the “go to” list for smoked brisket. Thanks!
Glad you enjoyed! This recipe is my husbands favorite out of my repertoire. Let me know if you try others!
Thanks for the info Derrick- I’m sure others can learn from your experience. Glad you enjoyed!
im sorry, to lazy to read all the comments as i want to do this tomorrow!
im in sydney and not used to this type of bbq but dyin to try something different.
this looks awesome but need a few answers..
rub part 1-beef base.. what is that?
also as i have never smoked food whats is 1 part hickory 2 part apple?
is that just hickory wood and sliced apples haha.
also i have a webber so can hoefully smoke on that but do i buils a fire with coals before hand?
sorry i must sound dumb, but really i actually am?
feel sorry for me and help.
cheers xx
just read a few more comments, think you guys are out of my league! my league being somewhere between the worst and then lower than that ;
i so wanted to prove my family wrong and cok a mean feast that isnt burnt over coked meat and boiled potatos! haha
Hi Amber,
The apple is referring to Apple wood. Beef Bases is like a concentrated beef boullion. Usually you can find it in the soup stock aisle at the grocery store. Yes you would build the fire/coals before putting the meat on. Other questions feel free to send me an email at [email protected]
Just made this today. My mind is blown!!! It is AMAZING! My hubby thinks I am the brisket queen now. First time smoking anything. Thank you thank you!!!
Brisket always scared me so I tried this recipe, OMG, I have since smoked it 4 or 5 times and each time it is perfect. Different weight too, does not matter. There are never leftovers. Thank you. I am now the brisket master, even amongst my brothers who consider themselves master grillers. Girls rock!
Cindy- I am so happy to hear! I’m so glad you are now the brisket master in the family! I’ve always been intimidated by brisket too but this recipe is pretty easy to follow I think and always yields great results.
Hi Kim, it is quite adventurous for you to try brisket on your first smoke!! So glad it turned out well for you. Sorry for the delayed response, I just had a baby and the new man in my life is very demanding lol. 🙂
From the name of the dish I expected to see Kentucky jelly among the ingredients! : )
keep up the good work!
I don’t have a smoker but want to make this on my barbeque.can I just buy the wood chips and use with my regularbar beque?
HI April, you can do this on your grill but will make sure to create a direct and indirect heat zone. You will need to have the brisket on the indirect heat part. If you are using gas, make sure to put your wood chips in a foil packet on the grill, if it is charcoal you can throw the chips direclty on the charcoal.
Actually doing this recipe right now. Got the 7.5 pound flat on the grill at 7:30am. Will give another update once it is all done. Using a Masterbuilt Electric Smoker.
Looks great, but I have a grill not a smoker, what process would I have to do for this?
Hi Robyn
Since BBQ sauce is usually made largely from tomato, brown sugar and vinegar, why would you need to add the latter two?
Thanks,
Janet
Don’t have a smoker. How do I do it in the oven?
Can’t wait to try this tomorrow!
I DON’T HAVE A SMOKER OR A GRILL. CAN WE USE THIS RECIPE FOR THE OVEN?
If I am trying to do a large piece of meat? How does that change the times? Looking to go 8lbs, but might just two 4 lb-ers and keep recipe same.
For timing, just watch your internal temps regarless of meat size. It will increase time but the internal temp is what you need to watch to guide everything else.
Yes but I have no idea how it will turn out. Sorry, never done brisket in the oven.
Thank you for the recipe! I am a new BGE owner and after a successful whole chicken smoking I tried to give this a go.
Unfortunately mine came out a bit dry. I am using an XL BGE and had it set pretty consistently to 225-250 throughout the whole cook. I followed the recipe to a T, using a 4.7 pound brisket. After about 4 hours, internal probes showed 165-170 throughout.
I then went on the to the “texas crutch”. After an hour and a half I was reading 185-190 throughout by picking up the foil and probing. I then took it out of the foil, applied the glaze, and put it back on the grill. Now the weirdness happened. The grill remained at 225, but my probes dropped to 155-160. I left it on for about an hour and still had maybe 170 max.
I took it off, tented for half an hour and then sliced. Flavor was great, but the meat was dry.
Where did I go wrong?
Poop! I wanted to prepare this for my daughters high school – a function I somehow ended up being named volunteer to cook the dinner for. Can this be prepared in an oven or slow cooker?
Hmmmm… that is odd. Have you calibrated the thermometer on your BGE? I tested mine out and found that my thermometer was off by about 50 degrees. Might be worth looking into! I”m thinking that is a long time for a 4.7 lb brisket but who konws, there can be variations in temp or perhaps you experienced the stall. What part of the brisket did you use?
I don’t have a smoker, how would you recommend I cook it on my gas grill?
Hi Tracey,
You’ll need to create indirect cooking zone on your grill and you’ll also have to add wood chips in a foil pouch to add some smokiness. It won’t be the same as cooking over charcoal but hopefully will turn out okay.
Hi Robyn: Not sure if I should try this on a gas grill. Most feedback has been with smokers, must be difficult to monitor the demo, where the wood chips go etc etc. Maybe I will give it a whirl, sounds wonderful! Ken
Since I don’t own a smoker, can this be adapted to a traditional gas grill?
Robyn, I tried this on New Years Eve with a 7 lb brisket on the BGE. After reading your recipe, I was pumped. First one I have done. The temp got to 167 and would not go beyond. I waited an extra hour and it actually started backing down into the 150’s. I’m now 7 or 8 hours in. I wrapped it for almost two hours and it would not get above the mid 170’s. At the 9 /12 hour mark, I took it off and glazed it for 30 minutes. It has an excellent flavor but it was definitely overcooked for what I expected. I have used this themometer on several things and it has never failed me. Now I am puzzeled as to what happened! Help! Confused in Mizzourah!
Hi Robyn
If using the Flat what would you recommend altering in this recipe? Cook time or temp?
Thanks
I think time but do some additional research to be sure!
I know this question is almost sacrilege but I have to ask…how can I alter this to use the *gulp* electric oven?? I have no way to grill it, unfortunately, but this sounds so amazing that I want to try it. Please don’t shoot me! LOL
Hi Karma, I honestly don’t know as I haven’t tried this in the oven. I think you could try the same temps in the oven and even put in some smoking chips and test internal temp of the meat. It won’t be the same but you can try. Or use the seasonings from this, add a smoker packet to your oven (wood chips wrapped in foil) but perhaps look for another recipe with directions in the oven. If you try this please leave a comment so others can learn from you! I’ve had this question before!
What does “point” mean in this recipe?
Hi Shannon, If you don’t buy and entire brisket (which would be a lot of meat) it is usually sepearated into two sections- the flat and the point. In this recipe I used the point. Hope that helps.
Could you use a pork butt for this recipie?
Hi Billy, I have other recipes that would be a better fit for pork because they have different internal temps and times. This brisket recipe uses beef bases which is better suited for beef only. Here is a good recipe for pork butt: http://grillgirl.wpengine.com/2011/08/smoked-pork-butt-on-the-big-green-egg-pulled-pork-sliders-with-mango-bbq-sauce-and-chipotle-cilantro-coleslaw/
This was my first attempt at a brisket and I had to try this recipe. Few changes was I used Meat Church Holy Cow as my rub. Picked a local BBQ Sauce for the crutch and just sprinkled brown sugar to the glaze at the end of the 10 1/2 hour cook. Pulled at 188. Amazing results and took some picks on my facebook page for the BGE. Just enough heat from the rub and the perfect sweetness on the glaze. Thank you!!
Glad it turned out well! Post some picks on the GrillGirl page!!
Hey Robyn, No pun intended. But when I read, Better than Sex… Well I said lets see. As I started to read, my my my I got all excited from the start. and when you say FOUR RETURN trips. So at 65 I’ll be running to get my first appetite quencher real soon. P.S. thanks for sharing keep you posted.
During the Texas Crunch Part of the recipe, is 2tbsp of liquid enough? My other smoker pals said that I needed more since we had equal amounts of sugar and shallots. Thanks
Hi Robin – I never buy beef base – but have chicken and vegie I get from Penzey’s – Think i will try the Vegie – what do you think – I hate to buy a jar and have it take up room in my ref which seems to have more condiments than food – lol – Thanks for all the great recipes
Sorry I misspelled your name..everyone misspells mine too…lol
I am making this for a large crowd this weekend. I have two 7 lb briskets that I want to cook in the BGE. I have the remote thermometer but looking for a guesstimate of total cook time so I can plan the best start of time for a 6 p, feast!
This looks great. There are way too many comments to go through over these years so excuse me if this has been asked.
You mention point cut? Unless we go to a butcher and order it ($$$$), that cut is nearly impossible to find around here in Richmond. The only brisket around here is the flat cut. The point is best bc it’s fattier and thereby more moist and flavorful!
I have bought point cut at Whole Foods and from the butcher to make my NY style pastrami, but it was pretty expensive!!
Yes, and that name might get you into some future trouble if your Nonna finds out! Ha ha ha!!!
Could this brisket recipe be made in a slow cooker.??
When you wrap the brisket in the foil, do you keep the grill at 225 degrees?
Just wondering if I should add 10 to 12 calls every hour to keep the heat going
Hi Jason, I really think it is up to the type smoker you are using. If you are having trouple maintaining temp then yes add some charcaol. Also, if it is a really big brisket then of course you’ll need to add some more fuel. For this size brisket I have never needed to add more coal.
Yes.
HI Dave I agree the point is harder to find. The flat is easier to find but definitely dries out much easier. If you use the flat you may want to try to add a little more liquid when wrapping and doing the Texas Crutch.
Hi. I’m really eager to try this recipe but my complex only allows for gas grills. Do you think I could pull it off if I put it on the top rack and low heat? Thanks
Hi Chris, I’ve never tried on gas so I’m not sure. you won’t get much smokiness on gas! 🙂 Sorry! I would try charcoal if you can- even if you have to go to someones house. Best of luck!
Hi,
I took the plunge and smoked a brisket 2 days ago and it was outstanding. I am the hero of the house.
I had only a few slight differences from your steps (used Weber kettle with a minion coal arrangement with hickey and cherry wood chunks, temp was closer to 260, no apple juice so i used sweet kiddie juice, brisket was 9 pounds)
As for the name of the recipe, i will neither confirm nor dispute it’s better than sex. I think my answer will tell you too much about me!
Thanks for the recipe and your great site
Steve K
So happy to hear you are the hero of your house Stephen! Kiddie juice works great too! 🙂 Keep me up to date on your other grilling successes! Happy Thanksgiving!
Just found your recipe and can’t wait to give it a try. I’ve been looking for a good one since I left Texas. Going grocery shopping tomorrow for a brisket. Having it for Christmas! Thank you
Good luck Alice, let me know how it turns out! 🙂
Robyn. I’m excited to try this. Looks amazing. What are your recommendations about reheating. I’d like to make the day before I need it.
This looks amazing!
I would love to do it for a big family lunch this Saturday, but I don’t love the idea of getting up to start things at 3:30 am.
Does anyone have experience with doing it the day ahead, refrigerating it, and then reheating?
Or, conversely, I could start it before bed, pull it in the morning and keep it warm somehow?
I’ve never done brisket and am nervous enough. Not sure which method would be the lowest risk.
thank you!
I made this 5 times last year, and the first one this year tomorrow …if you follow the steps, it is literally amazing as advertised. I don’t feel like it’s too much extra work, you have a few extra steps, but boy oh boy….this with some mac and cheese…..
Robyn, should I expect a lot of liquid in the foil packet after the crutch. With a 4.4 lb brisket, after a 5 hour smoke and a 2 hour crutch at 225, the brisket was sitting in around 3/4 cup of juices. I used your crutch mix, so I didn’t add a lot of liquid. But in the process of glazing it, I lost these good juices.
Why do I ask? My brisket came out dry with good flavor, but it was like eating a well done steak – dry. So besides calibrating my thermometers – the egg thermometer and an iGrill thermometer for the meat.
Or do you think I could bring the crutch to 190, then towel wrap it and let it rest in a cooler? Then I might not lose the good juices, and be reabsorbed by the brisket. Any thoughts would be greatly appreciated.
Nice recipe I will try it for weekend
Great recipe, thank you.
My first brisket in the Green Egg. Used your recipe but used a rub bought in Texas.
Thank you. Better than ribs and pulled pork.
Can I bake instead? I don’t have a grill or smoker. 🙁
I tried doing a Brisket Flat for the first time ever with my BGE, and I have some questions. First – I hit the finish temp of 200-F after 5 hours. Here’s what I did: I started with a 6.5-lb flat, rubbed and refrigerated the night before. I started with a completely cleaned BGE with fresh lump charcoal. I lit the BGE at 7am (figuring it would take all day), let it get going, adjusted bottom and top vents until it was holding steady at 225. I put the flat on fat side down, and after 1.5 hours it had already reached 135 internal temp so I flipped it. After one more hour it had reached 160, so I put it in the Texas crutch with a cup of beef bouillon. After 5 hours it was at 200 internal temp. Now it’s 1:30pm. Still about 4 hours away from our planned dinner time. So I took it off and put it in a cooler to keep warm. When we unwrapped it to eat, there was no smoke ring, but the meat was definitely cooked all the way through. The narrowest tapered end of the flat was actually nice and crusted and kind of pulled apart like pulled pork, while the thicker end of the flat was meaty and solid like a roast beef. I didn’t really have much bark to speak of. The crust was still soft. It seems like my brisket cooked 3 to 4 hours fast than it should have, but I was very attentive to the lid temp, which held steady at 240-250 for the entire 5 hours. Should the whole brisket have been more like the thinner end? It actually seemed a bit more flavorful there. Sorry for so many questions, but this was my first brisket on the BGE (only got it a few months ago), and every website I read prior to doing the brisket said it should take 8 to 10 hours. Mine was half that. Thanks for any advice.
I wonder if he pulls it off at 190, but by tenting it and letting it rest the temp continues to increase.
I tried doing a Brisket Flat for the first time ever with my BGE, and I have some questions. First – I hit the finish temp of 200-F after 5 hours. Here’s what I did: I started with a 6.5-lb flat, rubbed and refrigerated the night before. I started with a completely cleaned BGE with fresh lump charcoal. I lit the BGE at 7am (figuring it would take all day), let it get going, adjusted bottom and top vents until it was holding steady at 225. I put the flat on fat side down, and after 1.5 hours it had already reached 135 internal temp so I flipped it. After one more hour it had reached 160, so I put it in the Texas crutch with a cup of beef bouillon. After 5 hours it was at 200 internal temp. Now it’s 1:30pm. Still about 4 hours away from our planned dinner time. So I took it off and put it in a cooler to keep warm. When we unwrapped it to eat, there was no smoke ring, but the meat was definitely cooked all the way through. The narrowest tapered end of the flat was actually nice and crusted and kind of pulled apart like pulled pork, while the thicker end of the flat was meaty and solid like a roast beef. I didn’t really have much bark to speak of. The crust was still soft. It seems like my brisket cooked 3 to 4 hours fast than it should have, but I was very attentive to the lid temp, which held steady at 240-250 for the entire 5 hours. Should the whole brisket have been more like the thinner end? It actually seemed a bit more flavorful there. Sorry for so many questions, but this was my first brisket on the BGE (only got it a few months ago), and every website I read prior to doing the brisket said it should take 8 to 10 hours. Mine was half that. Thanks for any advice.
Shawn, I”m stumped on this. What kind of charcoal were you using? that seems super fast for 6.5lbs of meat but then again there could be environmental factors we are not thinking of?
hi, I have never tried baking so you could use the rub but you will have to adjust accordingly for the oven. You won’t get smokiness in the oven. 🙁
Used your recipe for the second time on my BGE. The first time, I followed the recipe using a point which is thicker and fattier than the flat. I loved it but my wife doesn’t care for the amount of fat. This time I did a flat and it was a hit for all. Being a thinner cut, it did cook faster so next time, I will either cut the time by an hour or, the better solution, just cook more meat.
Sounds like a good idea. I like the point and fat makes it more most and flavorful but it is fat. The flat is harder to do as it is tougher but glad it turned out well for you! If you are ever cooking tag me in a pic on instagram if you are on there so I can see what it looks like! Or send me a pic and I’ll post it: [email protected] or text me at 954.593.8768
Wow! My first time smoking a brisket and I found your recipe doing a Google search. I had to feed a larger group, so I got an 8 lbs brisket and doubled the ingredients. Every one loved it!! The only thing different that I did was take a suggestion from a friend of mine. After I removed it from the smoker, I didn’t text it. I simply wrapped it and put it into a cooler for another 8 hours until we were ready to eat dinner. Absolutely delicious. Thanks for putting this out there.
So glad it worked out for you Mike! 🙂
Hi Mike,
Great tip- I should definitely add that to the recipe. Wrapping and putting in a cooler will keep it moist and tender until you are ready to eat and you will find that most people recommend to do that. Cheers, Robyn
I don’t have beef base but I have beef bouillon cubes. can I substitute?
I had never done a Brisket but do cook and smoke a lot of things very well if I do say so myself. I decided to try this recipe with a 15 lb one. I have to tell you it is Amazing. I have done 4 or 5 now and they are so good everyone want to know how I did it. Hummmm
yay so happy to hear!!
This was to die for! I wish I had made a larger one. Will next time. Cooked on the green egg at 225-230. Cooked faster than as expected as egg always does. Left it out in foil. When I reheated it I used the sous vide. Cut it in to slices with some of the juices and warmed for 11 minutes. Sooooooooooooo good!
Reading this comment just made me want some of this brisket so bad! Glad you had a great cook! 🙂
I’ve done that many times!
Thanks I tried your recipe. Substituted couple of ingredients. It turned out pretty good. I used a regular grill to smoke the brisket. Have to work on getting and keeping the temp where it needs to be. Also I had some more things on there and kept opening the grill more than I would have liked to. Tried to attach small video.
Hi Marcus, if you start doing a lot of smoking you can get something called the flameboss which will babysit your smoker! Check it out! I’ve got a few reviews and links on my website if you plug flameboss into the search bar. Glad you had a good experience!
I did my 1st brisket memorial weekend. I followed your recipe it turned out so good. i did 2 pork butts with it and the brisket was gone way before the pork. My wife wants me to do 2 briskets for the 4th of july and she never really liked brisket. Thanks for sharing your recipe
Sounds like you had an epic weekend and so glad you liked the recipe!
Just did this for the 3rd time and third time is the charm…I stayed focused and watched the temp. Thank you so much for your lessons on brisket! They are articulate and answered all of my questions. I have been thinking about brisket for years so am thrilled to accomplish this.
Best brisket we have ever tasted! A forever recipe! I did cheat a bit since I didn’t want to get up at 4am to start smoking it. I smoked it the day before until it reached 140 degrees and then refrigerated it. I then stuck it in the oven the next morning at 250 degrees until it reached the 170 degrees and did the Texas crutch. This was the most moist and tasty brisket ever!!! Scrumptious! I can’t wait till our next get together!
Did a small flat today, 7 hours, was amazing! Thank you! The Rub was a hit, and the brisket was perfect, just a bit lost as needed. The slices bended just right and tasted amazing!
First time i tried smoked brisket. I Cooki cooked three 3.5 pound pieces. Followed the directions. All I can say is every single person I served, 30), ranted and raved about how good it was! It was the best brisket I’ve ever had! Kudos
so glad you loved it! I would not steer you wrong!!
so glad you love it! Tell your friends and next time tag me in your photos on the gram or facebook!
So glad you loved it! Tell your friends! Feel free to tag me on insta or facebook the next time you make it!
I made this last weekend. I plan on making 2 for work. I have a tall smoker. Can I put one on the top shelf and one under it? Still cook the same time or would I have to double the time?
what kind of smoker? A Weber smoky mountain? It depends on how close the meat is to the flame to say if it will take the same amount of time… I recommend using one of those thermometers that will monitor the internal temps of the meat in both so you can track it….
I have made this brisket twice now. Everyone that has tried it has LOVED it! So delicious and really not that hard to make! Definitely making it many more times!
I made this recipe with my electric smoker and I love it!!! It’s sooo yummy!! I will definitely be using this recipe again.
Well…. 2nd time trying your Receipe and glad to say ..
We Love it I thought the first time was a fluke but as its a hit and miss when I can and do bbq due to the UK weather but i recommend bge as it caters for anytime anywhere and following a Grill Girl receipe is top notch. Tally ho!
Landon! So glad you had success with this recipe! Brisket can be tricky which is why I do recommend wagyu or prime with more marbling because it is more forgiving for this cut! Send pics of your cook to me on Ig @grillgirlrobyn or [email protected] and I will post on my social! I love my Egg too- continues to be one of my favorite grills among 27+ grills! #Grillon!! ????????????