Do you like smoked brisket? My husband and I recently tried a recipe that called for smoking brisket in the Big Green Egg. Although it took 17 hours total, it was delicious! Keep reading for the recipe and cooking suggestions.

Smoking Brisket in the Big Green Egg

Do you like smoked brisket?

Do you like smoked brisket?

When it comes to this recipe, the longest chunk of time is definitely spent smoking brisket. We started with a 4.5 lb brisket, which took about 14 hours to get to 185 degrees (although it should probably be noted that we smoked it overnight, which means the Big Green Egg’s temperature probably dropped below 200 degrees and prolonged the cooking time). Once it was done in the Egg, the smoked brisket was then wrapped in foil and towels in a cooler for about 3 hours (this is called “resting”). Needless to say, if you plan to make this recipe, it’s best to start very early.

Another thing we did to give the smoked brisket flavor was to use a chunk of hickory wood and then lump charcoal instead of briquettes. Want to know more about charcoal vs. briquettes? This article on NPR is a very interesting read.

The Smoked Brisket Recipe

So how do you actually make smoked brisket? We started with this recipe from Bobby Flay and then made a few of our own adjustments (see the Chef’s Notes below).


  • 1/2 cup ancho chili powder
  • 2 Tablespoons paprika
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dry mustard
  • 1 Tablespoon kosher salt
  • 2 teaspoons cayenne
  • 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
  • Dark Beer Mop, recipe follows
  • 1 large red onion
  • 4 cloves garlic
  • 2 serrano chiles, chopped
  • 4 bottles of dark beer
  • 1/4 cup dark brown sugar
  • 2 bay leaves
  • Salt and freshly ground pepper


Mix the spices together in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer’s directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

Smoked Brisket Chef’s Notes

  1. We used Bobby Flay’s rub without the Dark Beer Mop and then added:
    • 1 Tablespoon Garlic Powder
    • 1 Tablespoon of Chipotle
    • A bit of our Habanero/Caribbean Powder in place of the Cayenne Pepper
  2. We also added Frambozen beer (Raspberry Brown Ale from New Belgium Brewing) to the drip pan.
  3. If you’re like us, once you try the finished brisket you may find that the outside “crust” or “bark” is the best part. No barbecue sauce required here; just use the beef drippings from the meat and you’ve got pure heaven on a plate!

Download and print the recipe here.

Have you had any success smoking brisket before? I’d love to hear about it! Share your thoughts, experiences and questions with me via Facebook, Twitter, Google + or any of my other social media accounts!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: for more info.