Recipe: Smoked Brisket on the Big Green Egg

Ingredients

Prepare your smoker for indirect smoking at 250°F.
Trim the brisket by removing silver skin and excess fat, leaving about ¼ inch of fat on the bottom.
Mix coarse kosher salt and black pepper in a 50/50 ratio and coat the brisket thoroughly with this rub.
Sprinkle Sunshine State of Mind Craft BBQ Rub over the brisket.
Place the brisket fat cap up in the smoker and cook until it reaches around 165°F.
Lay out two sheets of foil in an X shape and place the brisket in the center, crumpling the foil around the sides but leaving the top exposed.
Continue cooking the brisket until it reaches about 203°F, ensuring a probe slides in easily.
Remove the brisket from the smoker and let it rest in a cooler for at least one hour.
Slice the brisket against the grain and serve with the collected juices.

Servings

8-12

Calories

500

Total fat

35g

Total carbohydrates

Total protein

45g

Sodium

800mg

Cholesterol

120mg