We gave smoking a brisket a try on the Big Green Egg this weekend. It was our first attempt at smoking Texas brisket in a BGE. The results were tasty, but not close to the ideal Texas texture and flavor we were hoping for. A few issues marred our attempts, but the man was staunch about doing it his way. He did spend a good 8-10 hours at it, but the end result was undercooked. We learned a great deal about how the Big Green Egg did a better job of maintaining temperatures over long cook times.
A salt rub the night beforehand is key to investing a brisket with flavor, and something I’ve learned to do during my smoke experiments with the Weber kettle. Previously, I did my dry brine and rubs in one step, then let the brisket rest overnight before hitting the grill.