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Brisket can be a tricky piece of meat to master, but once you have done a couple of them they are super easy and delicious. This Brisket recipe on the Big Green Egg uses rendered fat to help ensure the brisket comes out nice and juicy! Rendering the fat and adding it back in is optional, but it is a fool proof way to ensure you get that perfect brisket every time that everyone at the dinner table will surely enjoy.
Also, with this brisket, I’ll be using one of my favorite rubs. While the salt and pepper rub is a good traditional rub, I prefer to bring it to the next level with Cow Lick by Dizzy Pig. It just add the perfect touch to the crust.
- Brisket (this one is a 13.5 lb brisket)
- Yellow Mustard – Original
- Cow Lick, by Dizzy Pig (a salt and pepper blend would also work if you are looking for a traditional brisket)
How to Prepare Brisket for the Big Green Egg
Normally I would leave about an 1/8th of an inch of the fat cap on the brisket but since I’m going to render it down in a crock pot and add it back in later on, I’ll be cutting off the majority of it.
Start with the inner side of the brisket and don’t forget to cut off any of the silver skin that may be still on the brisket as well. Don’t forget to keep the fat that is cut off for a step later on.
Once complete, moved on to the outer side of the brisket and repeat the process.
Now that the brisket it prepped it is time to give it a good rub down. Spread a thin layer of mustard on the brisket. Be sure to include the edges as well to maximize the flavor in the crust.
Follow the mustard that is being used as a binding with Dizzy Pigs Cow Lick Seasoning. Repeat this process on the other side of the brisket as well.
I usually start this process around 8 or 9 pm and put it in the refrigerator to allow the brisket to absorb all the spices for a few hours.
How to Render Brisket Fat Cap in a Crock Pot
Assuming you are doing a large brisket, as in around 13-14 lbs, I usually start rendering the briskets fat cap down in a crock pot around 11 pm.
To do this, simply throw all the fat that was cut off the brisket into a crock pot, put the lid on it and set it on low. It will simmer overnight and be ready in the morning when the brisket has reached it’s internal temp of 160 degrees.
Depending on the time and temp of the brisket, it should be at its internal temperature around 8 or so am. This is when the rendered juices from the fat cap can be removed.
Put the juices in a container and set it aside for when the brisket is wrapped which will be in a later step below.
How to Smoke Brisket on the Big Green Egg
Alright, as I mentioned above, assuming this is a 14 ish lb brisket you should be firing up the Big Green Egg around 11 pm and getting it dialed into 225-250 degrees which will probably take about an hour if you are using a fire starter.
I like to get my brisket on the BGE around midnight. Insert your temperature probes and place the brisket on the Big Green Egg with the point towards the back of the BGE and the flat towards the front.
You’ll want the point towards the back because that is typically the hottest spot of the BGE. I you put the flat in the back, you’ll likely find yourself with a very dry, fast cooking brisket that is done before the point.
Hopefully your BGE is holding it’s temperature properly and you were able to get some sleep. By now, it should be 8 or 9 am “ish” and the internal temperature of the brisket should be around 160 degrees.
This is the perfect time to wrap the brisket if you are proceeding with this method. I recommend using heavy duty tin foil and ensuring the bottom gets a double layer.
Prior to closing it all the way up though, you’ll want to a about a half cup of the rendered fat caps juices. This is the fool proof way to ensuring the brisket comes out nice and moist.
Now that the brisket is all wrapped up with the rendered fat cap juices added, it is time to put it back on the BGE.
Continue to let the brisket cook until the internal temperature reaches 195 degrees. This DOESN’T mean it is ready to pull yet! You’ll want to start watching it closer. I recommend using a thermapen to test the meats resistance.
If you are able to insert the pen and pull it back out without resistance then it is complete and by this, I mean it should feel like pulling a knife out of a warm stick of butter that has been sitting on the counter.
If it isn’t complete, that is perfectly normal. Some briskets go all the way up to 203-205 degrees before they hit there prime and are ready to pull.
Once the brisket is done. I like to throw it in the cooler on some towels.
Cover the brisket good and close it up. You can keep the brisket in the cooler for a good 5 hours if needed. This is the perfect solutions if it finishes early. It is also the perfect time to start working on those sides!
Once all the sides are ready and it is time to eat, remove the brisket from the cooler. Remove the temperature gauges.
Slice the brisket into thin layers and enjoy!
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