Drag to turn · scroll to zoom

Cook it well: the perfect brisket

Trim, rub and set up for indirect

From the brisket recipes Big Green Egg publishes: Texas Style Brisket (Matt Pittman of Meat Church) and Brisket Flat (Dr. BBQ), both on biggreenegg.com.

  1. Trim the fat on the bottom to about 6 mm (1/4 in), coat it all over with a salt, pepper and garlic rub, cover and chill overnight (Pittman).
  2. Fill with natural lump charcoal to just below the fire ring, as for any cook, for a long cook.
  3. Light it with the dome and draft door open.
  4. Once it is hot, set the convEGGtor legs up on the fire ring, in gloves (BGE US convEGGtor guide).
  5. Lay the grid on the legs; Dr. BBQ puts a drip pan on the convEGGtor under it.
  6. Close the dome and settle at 121 °C (250 °F): draft door about a quarter open, rEGGulator slightly open (between BGE Europe's 100 and 150 °C settings).

Cook, then wrap at 71 °C

Still Big Green Egg's published recipes; times are Dr. BBQ's for a flat of about 4 kg (9 lb).

  1. Lay the brisket on the grid fat side down (both recipes).
  2. Close the dome and leave it shut: Dr. BBQ cooks 4 hours without peeking, then turns it for about 2 hours more.
  3. Keep the dome at 121 °C (250 °F) with small vent changes.
  4. When the meat reads 71 °C (160 °F) inside and the bark has set, wrap it tightly in unwaxed butcher paper or heavy foil (Pittman). Dr. BBQ adds a cup of strong black coffee in the foil.
  5. Burp the dome every time you open it.
  6. Put it back to cook on in the wrap, about 2 hours more for Dr. BBQ.

Probe tender, rest, slice

Big Green Egg's published recipes, then the EGG's own shut-down.

  1. Cook until it is "probe tender": a probe slides in with no resistance, usually at 93 to 94 °C (200 to 202 °F) inside (Pittman).
  2. Burp it first: lift the dome 5 to 10 cm and lower it again, 2 or 3 times, then open it fully (BGE US). Lift it out in its wrap.
  3. Wrap it in a towel and rest it in a cool box for at least 1 hour (Pittman; Dr. BBQ says at least 30 minutes).
  4. Meanwhile close the draft door fully.
  5. Close the rEGGulator and leave the dome shut about 20 minutes (shut it down).
  6. Slice the brisket across the grain.