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Brisket on Big Green Egg
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Brisket on the BGE

Course Main Course
Cuisine American
Keyword Beef, Brisket
Servings 10

Ingredients

  • 1 Flat Cut Brisket 5 to 6 pounds
  • 1/2 cup Sugar in the Raw
  • 1/2 cup Kosher salt
  • 3 TBS chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp lemon pepper
  • 1/2 tsp coffee ground
  • 1/4 tsp cayenne pepper
  • 1/2 cup brewed coffee STRONG

Instructions

  • Set the BGE for indirect cooking at 235 degrees using apple wood for smoke flavor.
  • Mix all of the dry ingredients and season the brisket liberally. Cook the brisket fat-side down for 1 hour and then flip it to fat-side up. Cook to an internal temperature of 160 degrees.
  • Lay out a big double-thick layer of heavy-duty aluminum foil and lay the brisket on it fat-side up. Pull up the sides of the foil and pour on the coffee as you close up the package. Be careful not to puncture it or you'll have to start over.
  • Place the brisket packet in a 235 degree oven. After another hour, begin checking the internal temperature. When it reaches 200 degrees, remove from the oven and let it rest for 30 minutes, wrapped. Remove the brisket from the foil. If desired, skim the fat from the liquid and serve the remaining juices as a sauce. Slice the brisket about 1/4 inch thick , across the grain, to serve.