Better Than Sex Brisket Recipe

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I named this “Better Than Sex Brisket” because I’ve never seen my husband go back for “fourths” for anything, ever, until I made this brisket. A “fourth” means he went back 4 times for more!

I did not grow up eating Brisket. I’m from North Carolina and BBQ was pork- period! But, since the inception of “GrillGirl” 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!)

Low and Slow on the WSM.

Low and Slow on the WSM.

Anyway, I digress. The point of this post and recipe is that Brisket is the bomb. I made Brisket on my BGE over a year ago for the first time and Scott has been asking me about making it again ever since. Brisket is an aphrodisiac for my husband, hence the title of this post!

This past weekend we went to visit my parents in Myrtle Beach and we smoked a Brisket together as a family. Now 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.

pork butt on the WSM

We also put on a pork butt at the same time. Dinner time was a huge feast!

I consulted 2 of my favorite chefs in “Que”: Chris Lilly and Adam Perry Lang, for cooking direction (both times). Let me tell you- a combination of their techniques and recipes and YOU CAN”T GO WRONG. It’s a recipe/technique hybrid of two of the smartest and “winningest” guys in BBQ – need I say more?!

Serves 4-6 with leftovers


  • 4 lb Brisket “point”
  • 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

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)


  • 3/4 cup of your favorite BBQ sauce
  • 2 tbsp light brown sugar
  • 1 tbsp apple cider vinegar


Meat: removed 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 for 5 hours or until the internal temp reaches 170 degrees. 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.

Cook the brisket in the foil for 2 hours, OR, once the internal temp has 190 degrees. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.

ThermoWorks Thermapen Mk4

Remove the brisket/foil and put the brisket back on the smoker/grill. Add the glaze and let the meat continue to cook for 30 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.

Experience Brisket Ecstasy. If you try this recipe and technique- please let me know what you think!

Typing up this post is making me super hungry!

Typing up this post is making me super hungry!

Snake River Farms Wagyu Brisket

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My focus is on healthy, simple and creative recipes on the grill. I encourage women to learn to grill as it is a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen.

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Brian Meagher - January 19, 2013 Reply

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!

stig pedersen - January 20, 2013 Reply

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


Kevin - January 20, 2013 Reply

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!

Robyn - January 20, 2013 Reply

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!

Robyn - January 20, 2013 Reply

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.

JAC's Tailgaters - January 21, 2013 Reply

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.

Neil - January 21, 2013 Reply

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!


Robyn - January 21, 2013 Reply

The Glaze was an APL recommendation. You guys will dig it!

Patio Daddio - January 23, 2013 Reply

Nice lookin’ brisket, grrrlie! Good on ya.


P.S. That looks like a flat (not a point) to me. 😉

Chris - January 25, 2013 Reply

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?

Robyn - January 26, 2013 Reply

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.

Pat - January 29, 2013 Reply

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!!

Barry - January 30, 2013 Reply

Considering this recipe but with a 7.5 lb flat. Any thoughts?

Robyn - February 2, 2013 Reply

Hi Barry- I would just double the ingredients and the time on the smoker! Thats a big one! 🙂 Good luck!

Robyn - February 2, 2013 Reply

Glad you liked it. That’s why the name- everyone said there’s no way it could justify the name but damn its good! 🙂

shaz - February 4, 2013 Reply

I’ve got to try this, sounds fantastic and I bet it tastes as good as it sounds.

‘The Middlesteins’ by Jami Attenberg | booksaremyfavouriteandbest - May 4, 2013 Reply

[…] The Middlesteins was all about the brisket. And how can anyone go past Grill Grrrl’s Better Than Sex Brisket?! […]

Johnny B - June 17, 2013 Reply

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!

Johnny B - June 17, 2013 Reply

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!

Robyn - June 18, 2013 Reply

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!

rich - June 20, 2013 Reply

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?

Robyn - June 20, 2013 Reply

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.

Robin Hendricks - June 30, 2013 Reply

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.

Robyn - July 1, 2013 Reply

Hi Robin! So glad it turned out great! 🙂

Ray - July 16, 2013 Reply

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.

Robyn - July 18, 2013 Reply

Let me know how it turns out Ray!

Eric - July 19, 2013 Reply

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.

Robyn - July 22, 2013 Reply


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!

Tim Gabhart - August 29, 2013 Reply

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

Robyn - August 29, 2013 Reply


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.

Jack - September 3, 2013 Reply

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.

Robyn - September 3, 2013 Reply


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.

Pamela Morgan - September 4, 2013 Reply

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!

jean - September 21, 2013 Reply

what is beef base?

C Binnick - March 1, 2014 Reply

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.

Marge Mason - March 2, 2014 Reply

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.

Robyn - March 2, 2014 Reply

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! 🙂

Robyn - March 2, 2014 Reply

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 🙂

Lance - March 7, 2014 Reply

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.

Robyn - March 10, 2014 Reply

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!

Andrew - April 22, 2014 Reply

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?

Misty m - May 24, 2014 Reply

Hi!! We are so excited to make this today! What is beef base though?


Brad Cochran - May 24, 2014 Reply

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.

Robyn - May 25, 2014 Reply

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.

Anthony - May 26, 2014 Reply

Well thanks to you my first brisket turned out great! Only mistake was it was only 3.08 lbs and it was gone quick!

Robyn - May 27, 2014 Reply

awesome!! glad it went well! I’m going to have to make this recipe this weekend!!

Alex John Szmutko IV - June 1, 2014 Reply

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

Robyn - June 2, 2014 Reply

So glad you enjoyed Alex!

Tony - June 3, 2014 Reply

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.

proclass2010 - June 5, 2014 Reply

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.


Robyn - June 8, 2014 Reply

Thanks for the information – glad it turned out well for you!

Robyn - June 8, 2014 Reply

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!

Doug MacKay - June 9, 2014 Reply

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.

Robyn - June 10, 2014 Reply

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!

markruck - July 5, 2014 Reply


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!”

Robyn - July 17, 2014 Reply

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!

Brian Meagher - July 17, 2014 Reply

@markruck Sounds like you had a very successful and flavorful cook! I too would like to know about your smoker/grill that you used.

markruck - July 19, 2014 Reply

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,


Robyn - July 20, 2014 Reply

Wow Mark, thanks for sharing!!! Can’t wait to try!

Brian Meagher - July 20, 2014 Reply

Thank you Mark! This is going in my Evernote recipe folder!

markruck - July 21, 2014 Reply

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.

Susan - August 16, 2014 Reply

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!

Robyn - August 28, 2014 Reply

Hi Susan, Glad you had great success with this recipe!

sharon - September 1, 2014 Reply

what is beef base?

Robyn - September 4, 2014 Reply

Beef base is a concentrated beef stock, you can usually find it in the boullion section.

LindseyCraig - September 11, 2014 Reply

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!

Robyn - September 14, 2014 Reply

So glad you enjoyed. Brisket can be tricky and tough, but when it’s good it’s SOOO good.

Matt B. - October 4, 2014 Reply

I’m trying this out today. I’ll let you know. Thanks for posting

Robyn - October 5, 2014 Reply

Let me know how it worked out for you Matt! 🙂

Barry - November 6, 2014 Reply

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!

Nicolai - November 11, 2014 Reply

Absolutely amazing on my WSM, delicious ! Nicolai, Denmark

Robyn - November 14, 2014 Reply

Glad you enjoyed! Greetings from the US! 🙂

Robyn - November 14, 2014 Reply

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!

Hyman Ron - December 23, 2014 Reply

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.

Rob - December 26, 2014 Reply

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.

Robyn - December 28, 2014 Reply

so glad it turned out great for you! Happy Holidays!

Robyn - December 28, 2014 Reply

So happy you looked like a rockstar for your family! Merry Christmas!

Mommer - January 18, 2015 Reply

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!!!!!

Robyn - January 26, 2015 Reply

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…..

david - January 31, 2015 Reply

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!!

david baran - February 14, 2015 Reply

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!!!!

Robyn - February 14, 2015 Reply

So glad you had a great experience! Brisket is one of my favorite things to make on the egg!

Hyman Ron - February 17, 2015 Reply, 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………….
Many thanks for this incredible recipe.

Robyn - February 20, 2015 Reply

So glad you enjoyed Ron!!

Don - March 28, 2015 Reply

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!

Robyn - March 31, 2015 Reply

Let me know how this turned out for you! 🙂 Best of luck!!

Marc - April 24, 2015 Reply

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?

Derrick - May 17, 2015 Reply

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.

Albert - May 18, 2015 Reply

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!

Robyn - June 3, 2015 Reply

Glad you enjoyed! This recipe is my husbands favorite out of my repertoire. Let me know if you try others!

Robyn - June 3, 2015 Reply

Thanks for the info Derrick- I’m sure others can learn from your experience. Glad you enjoyed!

amber stupid - June 12, 2015 Reply

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

amber stupid - June 12, 2015 Reply

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

Robyn - June 16, 2015 Reply

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

kim - June 21, 2015 Reply

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!!!

Cindy - July 5, 2015 Reply

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!

Robyn - July 11, 2015 Reply

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.

Robyn - July 11, 2015 Reply

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. 🙂

Brisket lover - August 23, 2015 Reply

From the name of the dish I expected to see Kentucky jelly among the ingredients! : )

keep up the good work!

April dee - September 2, 2015 Reply

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?

Robyn - September 8, 2015 Reply

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.

New to Smoking - September 26, 2015 Reply

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.

Terry Decker - October 1, 2015 Reply

Looks great, but I have a grill not a smoker, what process would I have to do for this?

Janet - October 11, 2015 Reply

Hi Robyn

Since BBQ sauce is usually made largely from tomato, brown sugar and vinegar, why would you need to add the latter two?


Ira Ravitz - October 11, 2015 Reply

Don’t have a smoker. How do I do it in the oven?

The Sensible Farmgirl - October 17, 2015 Reply

Can’t wait to try this tomorrow!

PAULA - November 3, 2015 Reply


John - November 4, 2015 Reply

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.

Robyn - November 7, 2015 Reply

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.

Robyn - November 7, 2015 Reply

Yes but I have no idea how it will turn out. Sorry, never done brisket in the oven.

Lambit - November 8, 2015 Reply

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?

Jill - November 13, 2015 Reply

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?

Robyn - November 16, 2015 Reply

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?

Smoked Beef Short Ribs on the Big Green Egg - GrillGirl blog: healthy grilling recipes, big green egg recipes, paleo recipes, low carb recipes, tailgating recipes - November 19, 2015 Reply

[…] I wanted to try with mine. The overall method I used follows the same principles of Robyn’s Better Than Sex Brisket recipe, but for the short ribs, I pulled inspiration and guidance from a few of my go to sources […]

Tracey - November 22, 2015 Reply

I don’t have a smoker, how would you recommend I cook it on my gas grill?

Robyn - November 25, 2015 Reply

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.

Andrew - March 18, 2016 Reply

Hi Robyn

If using the Flat what would you recommend altering in this recipe? Cook time or temp?


Robyn - March 24, 2016 Reply

I think time but do some additional research to be sure!

Karma Lewis - March 27, 2016 Reply

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

Robyn - March 28, 2016 Reply

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!

Shannon - May 10, 2016 Reply

What does “point” mean in this recipe?

Robyn - May 16, 2016 Reply

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.

Billy - May 20, 2016 Reply

Could you use a pork butt for this recipie?

Robyn - May 25, 2016 Reply

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:

Wes Hinshaw - June 5, 2016 Reply

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!!

Robyn - June 6, 2016 Reply

Glad it turned out well! Post some picks on the GrillGirl page!!

Gail - June 23, 2016 Reply

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

Gail - June 26, 2016 Reply

Sorry I misspelled your name..everyone misspells mine too…lol

Dave S - September 8, 2016 Reply

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!!

Sylvia - September 16, 2016 Reply

Yes, and that name might get you into some future trouble if your Nonna finds out! Ha ha ha!!!

Dana - September 23, 2016 Reply

When you wrap the brisket in the foil, do you keep the grill at 225 degrees?

Jason - October 8, 2016 Reply

Just wondering if I should add 10 to 12 calls every hour to keep the heat going

Robyn - October 21, 2016 Reply

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.

Robyn - October 21, 2016 Reply


Robyn - October 21, 2016 Reply

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.

Chris G. - November 7, 2016 Reply

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

Robyn - November 11, 2016 Reply

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!

Stephen Kwiecien - November 21, 2016 Reply


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

Robyn - November 22, 2016 Reply

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!

Alice - December 12, 2016 Reply

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

Robyn - December 22, 2016 Reply

Good luck Alice, let me know how it turns out! 🙂

Sharon - August 20, 2017 Reply

Can I bake instead? I don’t have a grill or smoker. 🙁

Shawn - September 3, 2017 Reply

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.

Greg - September 4, 2017 Reply

I wonder if he pulls it off at 190, but by tenting it and letting it rest the temp continues to increase.

Shawn - September 4, 2017 Reply

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.

Robyn - September 10, 2017 Reply

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?

Robyn - September 10, 2017 Reply

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. 🙁

Gary - October 23, 2017 Reply

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.

Robyn - November 4, 2017 Reply

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: or text me at 954.593.8768

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