Chef Tom fires up the Big Green Egg and smokes a whole Creekstone Farms Prime Brisket using the Kamado Joe SloRoller.
WHAT YOU'LL LOVE
- Trimming the fat cap off the point entirely, while leaving a quarter-inch on the flat, treats the two muscles differently based on how much fat each actually needs to stay moist through a long cook
- Injecting in a grid pattern across the flat gets moisture into the leanest part of the brisket before it ever hits the smoker, rather than relying on surface seasoning and smoke alone
- Letting the seasoning sit until it looks wet on the surface is a visual cue for doneness that removes the guesswork of a fixed resting time before the brisket goes on the grill
- Wrapping only after bark has fully formed protects that developed crust while still helping the brisket power through the stall and finish tender
Smoked Brisket
Tom Jackson
Rated 3.3 stars by 4 users
Category
Main Course
Cuisine
American
Servings
20
Prep Time
20 minutes
Cook Time
7 hours
Calories
2702
Treat yourself and your friends to the ultimate tasty experience! Chef Tom and the Big Green Egg are smoking up a delicious Creekstone Farms Prime Brisket with the Kamado Joe SloRoller, so get ready for a mouth-watering delight!
Ingredients
-
1 (12 lb) Creekstone Farms Whole Prime Brisket
-
Plowboys BBQ Bovine Bold Rub
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1 cup beef stock
-
2 tsp Plowboys BBQ Bovine Bold Rub
For the injection:
Directions
- Trim and remove the fat cap from the point. Trim the fat cap over the flat to 1/4”. Trim any excessive/hard fat from the surface.
- Combine the injection ingredients and mix well. Load into a pistol grip injector. Inject the flat meat in a grid pattern, pumping in as much liquid as will stay inside before moving to the next injection site.
- Wipe excess injection liquid from the surface of the brisket. Season with Plowboys BBQ Bovine Bold and Cattleman’s Grill Trail Dust All Purpose Seasoning. When the seasonings appear wet on the surface the brisket is ready to go on the grill.
- Build a bed of hot charcoal in the firebox of the Big Green Egg. Place the Kamado Joe SloRoller in the grill and stabilize the temperature at 275ºF-300Fº. Place 1`-2 fist sized chunks of hickory smoking wood on the hot coals, then return the top of the SloRoller to its place. Install the cooking grates, then transfer the brisket to the grill.
- Smoke the brisket until a dark bark is formed and the internal temperature passes 160ºF, about 4-5 hours. No need to add more smoking wood during this period of time, as the original chunks will add plenty of smoke flavor.
- Wrap the brisket in foil and continue cooking until the brisket is tender and offers little resistance when probed with an instant read thermometer, about 1-2 hours more. The internal temperature in the flat will be around 205ºF.
- Remove from the grill and place in a cooler to rest. Rest for at least one hour before slicing to serve.
Recipe Note
Recipe FAQ
Why remove the fat cap from the point but only trim the flat's fat cap to a quarter inch?
The point and flat behave differently during a long cook. Removing the point's fat cap entirely exposes it to more bark development, while leaving a thin layer on the flat protects that leaner muscle from drying out.
Why inject the flat in a grid pattern instead of relying on the rub alone?
The flat is the leanest part of the brisket and most prone to drying out. Injecting beef stock and rub throughout in a grid gets moisture distributed evenly before the smoke even starts, rather than depending on surface seasoning to carry the whole cook.
How do I know the brisket is properly seasoned and ready for the grill?
Look for the rub to appear wet on the surface that visual cue means the seasoning has had enough contact time with the meat's moisture, rather than relying on a fixed number of minutes.
Why wrap the brisket in foil only after the bark has fully formed?
Waiting until a dark bark develops (about 4-5 hours in, once it passes 160°F) protects that crust from being wrapped away too early. The foil then helps push the brisket through the stall for the rest of the cook without softening bark that hasn't set yet.
What internal temperature should the brisket actually reach?
This recipe finishes the flat around 205°F, well past the USDA minimum of 145°F for whole-muscle beef. That higher target is what breaks down the connective tissue for a tender slice, not a food safety requirement it clears the safety bar early in the cook.
Why rest the brisket in a cooler for at least an hour before slicing?
An extended rest lets the internal juices redistribute evenly through the meat. Slicing too soon would let those juices run out onto the cutting board instead of staying in the meat.
How indoor-friendly is this recipe?
1 out of 5 this is a multi-hour cook built around a kamado grill's wood smoke and radiant heat. An oven can render the brisket tender, but you'll lose the bark and smoke flavor that define this dish.
Recipe Highlights
Differentiated fat trimming: Treats the point and flat according to how much fat each needs.
Grid-pattern injection: Distributes moisture through the leanest part of the brisket.
Wet-surface seasoning check: A visual cue instead of a fixed prep time.
Bark-first wrapping: Protects developed crust before pushing through the stall.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.6 oz
- per serving
- Calories
- 2702
- Carbs
- grams
- Protein
- 211 grams
- Fat
- 200 grams
- Sodium
- 647 milligrams
