Special thanks to our friends at Big Green Egg.ca for permission to use this recipe in our 2024 World of Barbecue series as we feature USA-inspired recipes throughout November.
BONUS CONTENT - CLICK HERE for the Big Green Egg 68-page Life-Style magazine, jam-packed with recipe ideas.
INGREDIENTS:
- One 6-9 lbs. brisket (best available preferably Wagyu)
- 1 lb salt
- 1 cup ground black pepper
- ¼ cup garlic powder
- ¼ cup Paprika
- ¼ cup ground white pepper
- ¼ cup white sugar
- ¼ cup ground mustard
PREPARATION:
- Set the EGG for indirect cooking using the convEGGtor at 275°F/135°C using soaked oak or mesquite chips.
- Trim excess fat off brisket to make smooth even surface. Mix all the dry ingredients and rub the brisket well with the seasoning mix (reserve any remaining for future brisket).
- Cook the brisket until the internal temperature reaches 203°F/9°5C. This usually takes 8-12 hours. Your brisket will hit a “stall” somewhere during the cook; you will notice the internal temperature increasing quickly and then plateauing when moisture starts to form on the outside of the brisket. Be patient – it can take a few hours to get past this stage. To speed up the cooking and reduce the darkness of the outer bark you can wrap the brisket in butcher paper and put back on the EGG.
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