From shopping for the best cut of meat available at your grocery store to slicing and serving it to friends, here are the secrets to smoking a perfect brisket on the Big Green Egg (or whatever smoker you prefer to use). I try to cover all the key elements that are valuable to both beginner and experienced smokers.
How do you select the best brisket available where you shop? How much trimming should you do? Do you really rub a “rub” onto your brisket? How long do you need to cook it and at what temperature? Why is it so important to let your brisket “rest” before serving it? How do you slice it?
I make no claim of being a master griller. You’ll probably never see me at a competition. But no one turns down a dinner invitation to my house when brisket is on the menu! Let’s Smoke a Brisket on the Big Green Egg is a distillation from watching countless videos and my own trial-and-error experience of smoking a ton of brisket.
