How long does it take to cook a brisket on a Big Green Egg?

How long does it take to cook a brisket on a Big Green Egg?

Rub the brisket all over with the oil, then season it liberally on all of the exposed meat using Big Green Egg Classic Steakhouse Seasoning. Place the brisket in the EGG, fat side down, and cook for 6 hours.

How do you cook a 4 pound brisket on the green EGG?

Place the brisket on the egg with the fat side up on the Egg. Cook for a total of 1 hour and 15 minutes per pound leaving the Egg at 225°F the entire time. If desired, you can flip the brisket over to fat side down for an hour before tenting (next step) to evenly color the brisket.

What temperature do you smoke a brisket on the Big Green Egg?

Set the EGG for indirect cooking at 235°F/113°C using medium hickory wood for smoke flavor. Season the brisket liberally with the rub. Cook the brisket fat-side down for 1 hour and then flip it to fat-side up. Cook to an internal temperature of 160°F/71°C.

Are you supposed to flip a brisket?

Flipping the brisket does even out the exposure of the meat to heat. Airflow inside any smoker is uneven and letting the brisket sit there in one position the whole time will cause part of it to dry out simply because of this unevenness. Ideally, flip and rotate your brisket at least once during the cooking.

At what temp does brisket stall?

around 155-165°F
Here are a few tips and a process for smoking award-winning brisket at home on your Oklahoma Joe’s® Smokers. The stall is when a large cut of meat like a pork butt or beef brisket is cooking, and the internal temperature of the meat just seems to “stall” or plateau around 155-165°F for hours.

Is it OK to cut a brisket in half?

You can cut a packer brisket in half if the smoker is too small to fit the whole thing, or if you’re working on a tight schedule. It’s easiest if you divide the meat into the two subprimal cuts known as the point and the flat.

Should I flip brisket when smoking?

At what temp do you wrap a brisket?

Most barbecue experts recommend wrapping brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit.