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Tips for Texas Style Brisket on the Big Green Egg

This is just a simple list of tips that I’ve compiled for friends & family that have asked how to pull off a great Texas Style Brisket on the Big Green Egg. Take from this list what you like and make it your own – and leave a tip below if you have one to share!

To make Texas Style Brisket you need the following:

Brisket Notes:

  • On a large egg, the largest brisket I’ve been able to fit was a 22lber – untrimmed. It had to be “draped” over an inverted rib rack to clear the edges of the egg.
  • I would recommend sticking with a 16-18lb brisket in order to make sure you have as much coverage with the plate setter as possible
  • “Choice” grade brisket would be recommended for the first few attempts – then you can upgrade into “Prime”
  • Up to 24 hours before your cook, trim the “hard” fat from the brisket – leaving about a ¼” cap all the way around – then season with the salt & pepper and let set for 12-24 hours until cook time
  • Estimate 1-1.5 hours per lb (after trimming) for cook time – if your dome temp is 225-250F
  • Target finished temp of the brisket 195-200F
    • The brisket will “Stall” around 160-180 – meaning the temperature will stop climbing for some time. I’ve had briskets stall for up to 4 hours! Do not freak out – let it ride
    • Once the brisket comes out of the “stall” (temp starts increasing at a faster rate) – wrap in the pink butcher paper and put back on the egg – letting it continue to cook through to 195-200F (or until it probes like butter – I have has some briskets that were perfect at 195 – others that have gone to 203)
  • Probe placement in the brisket – I only probe the flat of the brisket – the point will cook just fine (and actually faster then the flat due to the fat content, so don’t worry about that side of the brisket)

Egg Setup/Starting Notes:

  • Clean out your egg and stock with fresh lump the day before the cook, that way it’s ready to go when you are starting it at O dark thirty.
  • Plan to start your egg 1 hours ahead of starting your cook – that way you’ve allowed plenty of time for the egg to stabilize and get a good smoke run.
  • Fill egg with lump to the top of the firebox – light in the center of the lump, close the egg and let egg climb to 250F
  • Once egg is at 250F, place your oak chunks on the lump in a circular pattern, with 1 piece in the center on the fire.
  • Place your plate setter in the egg, legs up
  • Add the drip tray with water on top of the plate setter – I use disposable aluminum trays that are about 3 inches deep – and I fill those all the way up (so plenty of water)
  • Add your grid on top of the plate setter and close the egg.
  • Let the egg get happy and stabilize between 225F-250F

The Brisket Cook:

  • Put the brisket on the egg with the Fat side down. The fat cap will actually protect the brisket from the heat in the egg, preventing a “crispy” crunchy bottom.
  • Probe placement in the brisket – I only probe the flat of the brisket – the point will cook just fine (and actually faster than the flat due to the fat content, so don’t worry about that side of the brisket)
  • Shut the egg and let it ride – use the temp probes to watch the temperature without opening the egg.
    • On some brisket cooks, I’ve started the egg at midnight, put the brisket on and then went back to bed – the egg will do it’s thing just fine.
    • You may need to open it and fill the drip tray occasionally. If the drip tray drys out, it will start to burn and leave you with a bad taste on the bark
  • Target finished temp of the brisket 195-200F
    • The brisket will “Stall” around 160-18F – meaning the temperature will stop climbing for some time. I’ve had briskets stall for up to 4 hours!
    • Once the brisket comes out of the “stall” – wrap in the pink butcher paper and put back on the egg – letting it continue to cook through to 195-200F (or until it probes like butter – I have had some briskets that were perfect at 195F)

After the Cook:

  • Once you’ve hit the magical zone for the brisket, pull it off the egg and place on a sheet pan and let rest at room temperature (still wrapped in the paper) until the temp reaches 165F.
    • This could take some time as the brisket will actually continue to cook and will go up to about 210-215F before the temp starts declining
  • At this point, either place in an ice chest to hold warm or start to slice and serve
    • If placing in an ice chest to hold, put a drip tray underneath the brisket because it will drip all over your ice chest.

That’s it! Seems like a lot at first – but as with anything, the devil is in the details and after a few brisket cooks, this will all be second nature

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