Especially since it’s starting to “heat up” (40 degrees, anyone?) for those who love putting a hunk of meat on the smoker grill and letting it go all day, here’s a recipe to consider for Saturday or Sunday, courtesy of the Big Green Egg website.
In choosing the meat, Big Green Egg suggests ordering (probably in advance) a whole “packer trimmed” brisket from a butcher shop. An 8- to 14-pound whole “packer trimmed” brisket will cook for approximately 14 to 18 hours.
To prep the meat, trim any fat thicker than 1/8 inch. Because you should always slice brisket against the grain when serving, identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut after smoking.
Smoked brisket recipe
- 1/2 cup coarse kosher or sea salt
- 1/3 cup black pepper
- 1/4 cup granulated garlic
- 1/4 cup ground mild chilies such as ancho or chimayo
- 2 tbsp celery seed
- 2 tsp cumin
- 1/2 cup beef broth
- Optional: Wood Chips
Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plastic wrap and let rest for one to two hours.
Set the Big Green Egg up for indirect cooking with a plate setter at 250°F. Add in soaked wood chips (oak, hickory, apple or cherry) if you choose.
Cook until the internal temperature of the meat is 150°F, and then reduce the EGG temperature to 225°F. When the meat temperature approaches 185°F, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours.
Slice brisket against the grain (see note before recipe), reserving the juice to brush on or use as a dip.