Fixin’ Supper

SMOKED BEEF BRISKET

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  • Brisket with fat trimmed on top side
  • Yellow Mustard
  • Lane’s Brisket Rub
  • Cherry Wood for Smoking
  1. Season liberally with BBQ rub of choice. I use Lane’s Brisket rub.
  2. 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.
  3. Place brisket on and smoke to an internal temp of 175.
  4. Once 175 degrees has been reached, pull and wrap in foil or butcher paper.
  5. Place back on the smoker until internal temp reaches 203 degrees.
  6. Pull and wrap in a towel and place in a cooler for an hour to rest.
  7. Remove, slice and serve!

Tip: I use the Meater+ probe for temp monitoring

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