- Brisket with fat trimmed on top side
- Yellow Mustard
- Lane’s Brisket Rub
- Cherry Wood for Smoking
- Season liberally with BBQ rub of choice. I use Lane’s Brisket rub.
- Set up Big Green Egg for indirect heat at 250 degrees. Add oak or any other fruit wood to charcoal. I used cherry wood. Add foil pan under the grate with water.
- Place brisket on and smoke to an internal temp of 175.
- Once 175 degrees has been reached, pull and wrap in foil or butcher paper.
- Place back on the smoker until internal temp reaches 203 degrees.
- Pull and wrap in a towel and place in a cooler for an hour to rest.
- Remove, slice and serve!
Tip: I use the Meater+ probe for temp monitoring