Smoking Brisket on the Green Egg

I’ve read so many differing opinions on on how to smoke a brisket and I just can’t resist providing my opinion and advice.

Picking out your brisket

I prefer to buy super trimmed, which still provides a needed layer of fat, but not too much. Weight of the meat depends on how many people you are feeding and the number of hours you have to wait while smoking. As a general rule of thumb, you want to allow for about 1 hour per pound and I usually pad that by another hour to be safe.


I’ve tried so many different rub recipe’s and pre-made rub’s. Many of them are spicy, which is something I personally love like Salt Lick Dry Rub, but my kids tend to complain about the heat if I apply too much. So, I’ve found one that is a great alternative, Black’s World Famous Dry Rub or more recently I am using a homemade Dry Rub. You can either choose to rub this all over the non-fat side of your brisket the night before or the morning of your cook (I prefer to rub the night before, but if you don’t have time the day before, no need to worry, the taste is not that much different.


Preparing the smoker (Green Egg)

When setting up your EGG for a long slow smoke, layer the Natural Lump Charcoal with your choice of well-soaked wood chunks (I prefer Pecan and Hickory) to ensure sufficient smoke flavor throughout the cooking period. Pour a layer of charcoal into the firebox, then sprinkle a small handful of chunks over the top, add more charcoal to cover the chunks. Repeat this until you have the charcoal filled up to the top of the firebox.

I also use a remote digital thermometer, which keeps tabs on my meat and smoker temperatures. I can even set an alarm to go off when the meat reaches a certain temp or if the smoker dips below or above a desired temp.

I start the fire using natural fire starters and make sure that I have a couple of chunks of wood on the top near my fire starters. The first initial smoke is crucial to the meat, so once the fire is lit, I add the plate setter (blocks direct fire) then grill and place the brisket on the grill. Don’t forget to place the probe in middle of the brisket in the flat portion (largest area), the point will cook faster so you want to make sure placement is in the flat. My preference is to cook with the fat side up…this is a religious thing with most folks and I can say that I have better success with the fat side up.

You want to bring your smoker temperature up to 225, then stabilize the temp. I will allow the temps to range from 225 to 245 throughout the cook.

Smoking Brisket on the Green Egg
Prep time
Cook time
Total time
Serves: 16
  • 1 6-9lb Trimmed Brisket
  • Favorite Dry Rub: Salt Lick or Black's
  • Wood Chunks: Hickory, Apple or Pecan
  1. Apply Rub 2 to 24 hours prior, cover and place in refridgerator.
  2. Remove brisket 30 minutes to 2 hours before placing on the grill.
  3. Setup grill for indirect cook, light the grill (per instruction in post) and stabilize temps at 225°F.
  4. Insert the temperature probe in the brisket flat area (largest area).
  5. Place brisket on grill with fat side up and shut Green Egg lid for entire cook.
  6. On average the brisket will slow smoke at a rate of an hour per pound, but the real key is to watch your internal temperature.
  7. When the brisket reaches 190°F, open the top and check for doneness (use the temp probe to see if the meat seems tender enough).
  8. Pull the brisket before temp rises above 195°F, otherwise the meat will begin to dry out.
  9. After removal, double wrap in foil and place in a dry cooler for 30 minutes to 2 hours.
  10. Remove from cooler, slice (per instruction in post) and serve immediately.



The Cook

This is the easier part, when smoking with the Green Egg. If you’re using another type of smoker you’ll need to add basting throughout the cook. With the Green Egg, I make it a rule of thumb to not open the top since the Egg tends to seal in moisture and will keep the meat very moist.

I don’t open the Egg until my meat temp hits 190-195 degrees Fahrenheit. Each brisket is a bit different, so you’ll want to test the tenderness with the meat probe. Pull the meat off, keep your probe in the meat, to track meat temp, then wrap it in foil. This is called the resting period.

The Rest

I take the foil wrapped brisket and place it in a dry cooler. I like to let the meat rest for at least 30 minutes or more, but the longer you can let it rest, generally the better. Just be sure to not let the meat temp drop below 150° F.


Slice the flat part of your brisket against the grain. If your brisket is more tender, you’ll need to slice thicker pieces to keep the meat together. The point portion of the meat will sometimes slice, but if not, you can also chop this portion up for a great chopped brisket sandwich later.


This is definitely a preference, but here’s my family favorites.

Rudy’s BBQ Sause

Black’s BBQ Sauce “Norma Jean”

The Salt Lick Original

Franklin BBQ Sauce “Texas Style”

Enjoy your brisket!



  1. sasqwalsh says:

    Hi BBQ smoking fans! I have a question about keeping the smoke going over the life of your long smokes in a BGE. I’m about to smoke a Brisket tomorrow and have noticed that I get plenty of smoke early on, but not later. I’ve tried pulling the meat and grid to add soaked wood chips half way through, but that upsets the temp control, creates a mess and Mrs. sasqwalsh growls at the results on her patio. Any tricks?


    • texansmokingbbq says:

      The meat only takes in smoke for the first couple hours, so adding wood really isn’t worth it.

    • You don’t really need smoke on the brisket for the entire cook, it will get over smoked and taste bitter. A few hours should be good enough.

    • Also one more thing. I prefer to use wood chunks as opposed to chips because they last longer. I never soak my wood chunks. Your smoke should be a very thin blue, barely visible. If it’s white smoke pouring out wait until it dies down a bit.

  2. Jason, first brisket says:

    Great instructions, but talked to two local meat shops and both said the best they can do is a 5lb brisket. Decided to go with two of them. Any suggestions on length of cooking time? I know you mentioned 1hour/lb, but will be starting it at 2-3am and do not want to ruin it. similar timeframe if I keep them close to each other, or would you back off some. Any input would be helpful. thanks

    • texansmokingbbq says:

      You really want to monitor by your internal meat temp. The time can vary on meat, even if you have two cuts the same size.

  3. Thanks for sharing your recipe and set-up. The one comment I have is about you throwing your meat on during the initial smoke. This is a bad idea. The first smoke is considered “bad smoke”. You really want to wait until the thick white smoke turns to a thin blue almost clear before you pop your meat on the grill.

    • texansmokingbbq says:

      Agreed. I have done it both ways and haven’t noticed a difference. However, I know the ultra thick smoke can create creosote which cannot be good for consumption. Thanks for the advice

  4. Marty Adelman says:

    You didn’t say anything about putting a pan under the brisket with liquid of some sort….water, juice, beer
    It becomes a drip during the cooking……was that an error or do you feel it is not necessary……..just getting into the BGE use and need all the help I can get….

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