How to smoke a Brisket Flat on the Big Green Egg 

One of my favorite things in the world is listening to somebody with a Midwestern accent talk about meats. It reminds me of Saturday night live Super Fans Chicago Bears sketch.

My last brisket was terrible. Tried this approach today with 9 pound brisket. Kept BGE at 250, took 8 hours, and was GREAT! Thanks!

ProTips... Rub - All you need is 50/50 salt and pepper. Wrap with Butcher paper after stall.. that is about when it starts to climb above 170.. You will get a better Bark, NOT Foil = Texas Crutch. Quality of brisket dose make a difference. Get the best you budget allows. If you are doing the full packer brisket on the BGE, Point should be in the back closest to the heat. Last, the best wood Post Oak if you can get it.. But Pecan is good too. Good Luck and Happy Smoking.

You americans are awesome at these things - A big hurraaaaaaay

Nice hand watch sir,i bet that you cooking and looking how much yet all the time ! 😁

I know a dog that would love that chunk of meat when it cooked. Any tough chunks he would slobber over. He’s spoiled. I no longer wrap meats in foil directly. Use parchment first to keep foil away from meat.

Damn it 12 hours to cook that brisket. Gives me time for breakfast lunch and dinner or even catch a movie meanwhile

is there a reason he didn't use a meat temp probe?

If you're not cooking brisket for 12 hours you're grilling. C'mon bubba.... P.S. I love the egg

YEE YEE

Holy mic clipping, Batman!

Does he is "wearing" a watch tatoo?? !!

oh shit that over done

this is an abomination

that brisket is dry!!!!!!

Weak ass brisket not tender at all