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BBQ Brisket

Prep Time:30 Minutes
Cook Time:15 Hours

Nutritional Information

This is a good starting point for smoking brisket. You can rub the brisket up to four days in advance if handled properly, but 24 hrs. is the minimum.


  • 1 whole, untrimmed beef brisket
  • 1 cup of of your favorite dry rub
  • 8 large chunks of your favorite smoking wood


  • 1. Trim the brisket of hard and excess fat, leaving 1/4-inch layer of fat along the top. Coat brisket liberally in your favorite dry rub. Place in the refrigerator and let it sit for 8 hours up to 4 days.
  • 2. Preheat Egg with platesetter for indirect heat to 225°F. At the chunks of wood, and when they begin to smoke, remove the brisket from pan and place in the Egg on stainless steel rack.
  • 3. Cook the brisket between 215 to 225°F until an instant read thermometer reads 165°F in the flat section of the brisket, about 10 to 12 hours. Wrap the brisket in heavy duty aluminum foil and put back into the smoker. Continue cooking until the point section of the brisket registers 195°F, about 4 to 6 hours more. Remove from the Egg, let rest at least 30 minutes, then slice and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828