Big Green Egg Brisket, 1st attempt

My brother was coming up for a visit and I was wanting to cook up something special. I started with a 12 pound brisket, slathered it in yellow mustard and rubbed with a 50/50 mix of Kosher salt and coarse ground pepper. Took the Egg up to 350 degrees and put on the meat then adjusted the temp down to 275. Six and half hours later, when the internal meat temp was at 180 degrees, I pulled it off and wrapped with heavy duty aluminum foil. Then it went back on the grill still at 275, until the internal meat temp reached 202 degrees, about 2 more hours. At that point, I pulled it off still in the foil, wrapped in a towel and place in an empty plastic cooler for a couple more hours. It turned out perfect.

The kitchen

5 1/2 hours into the cook

Dinner is served

That is mouth watering.


“Another poon dream splintered on the rocks of reality.” --Peepod 07-25-2017

I’d eat that like it was my job.

Hey, when you are basting your next slab for this weekend check this out and get back with us on Friday.