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Green Egg Brisket Recipe 1764344490.2766044

green egg brisket recipe

  • Author: Elina Mirkle
  • Total Time: 900 minutes
  • Yield: 12-16 servings 1x
  • Diet: General

Description

This guide helps you master making melt-in-your-mouth barbecue brisket at home using a Green Egg smoker, promising incredibly tender beef with a perfect bark. It’s designed for busy families and grill masters who want a hearty, family-friendly meal for any gathering.

Ingredients

Scale
  • 13 lbs beef brisket, full packer cut, choice grade or higher
  • 2 tbsp vegetable oil
  • 4 tbsp coarse sea salt
  • 4 tbsp freshly cracked black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 1.5 tbsp light brown sugar
  • 2–3 chunks hardwood smoking wood (hickory or cherry)
  • 1 cup low-sodium beef broth
  • 1 cup pitted Medjool dates, finely chopped
  • 0.25 cup tamarind paste (seedless)
  • 0.5 cup apple cider vinegar
  • 0.25 cup honey or maple syrup
  • 0.5 cup water
  • 0.5 tsp smoked paprika (for glaze)
  • 0.5 tsp ground cumin (for glaze)
  • 0.5 cup shelled pistachios, unsalted
  • 1 cup fresh mint leaves, finely chopped
  • 0.5 cup pomegranate seeds
  • 1 water pan (for Green Egg)

Instructions

  1. Prep Your Brisket: Trim brisket, leaving a 0.25 inch fat cap. Pat dry. Combine rub ingredients (salt, pepper, paprikas, garlic/onion powders, cumin, coriander, cinnamon, brown sugar). Rub brisket with vegetable oil, then generously apply the dry rub, pressing gently. Let sit at room temperature for 30 minutes while smoker prepares. (If rub isn’t sticking, gently pat to adhere better.)
  2. Set Up Smoker: Set up your Big Green Egg or ceramic smoker for indirect cooking, aiming for 250-275°F (120-135°C). Add 2-3 chunks of hardwood smoking wood; it’s ready when a thin, blue smoke emerges consistently.
  3. The Smoking Phase: Place brisket, fat-side up, on grates. Smoke for 6-8 hours, or until internal temperature reaches 165-170°F (74-77°C) and a deep mahogany bark forms.
  4. The Texas Crutch: When bark looks good and internal temperature hits 165-170°F (74-77°C), lay out a double layer of butcher paper. Place brisket on paper, pour beef broth over it, then wrap tightly. Return to smoker at 250-275°F (120-135°C) for another 4-6 hours, or until internal temperature reaches 203°F (95°C). (A probe should slide in with minimal resistance, feeling like soft butter.)
  5. The Brisket Rest: Remove the brisket from the smoker, keeping it wrapped. Place it in an insulated cooler or a warm, turned-off oven for a minimum of 1 hour, or up to 2-4 hours, to rest. (This critical step allows juices to redistribute, ensuring maximum tenderness.)
  6. Prepare Glaze and Gremolata: While the brisket rests, prepare the Date-Tamarind Glaze: In a 2-quart saucepan, combine dates, tamarind paste, apple cider vinegar, honey, water, 0.5 tsp smoked paprika, and 0.5 tsp ground cumin. Bring to a simmer, then reduce heat and cook 15-20 minutes, stirring, until dates are very soft and the mixture has thickened, coating the back of a spoon. Blend until smooth. For the Vibrant Gremolata: Lightly toast pistachios in a dry pan for 3-5 minutes until fragrant, then cool and chop. Combine with chopped fresh mint leaves and pomegranate seeds.
  7. Slice and Serve: Unwrap the rested brisket and place on a large cutting board. Slice against the grain into 0.25-0.5 inch (0.6-1.3 cm) thick slices. Arrange on a platter, lightly brush with warm Date-Tamarind Glaze, then generously sprinkle with Vibrant Gremolata.

Notes

Don’t rush the rest, it’s crucial for juicy results. Manage your Green Egg temperature carefully; avoid wide fluctuations. A water pan for your Green Egg helps maintain moisture during the long cook. For the rub, if it isn’t sticking, gently pat to adhere better. For the glaze, coconut sugar can be swapped for light brown sugar for a refined sugar-free option.

  • Prep Time: 60 minutes
  • Cook Time: 720 minutes
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (0.5 lb)
  • Calories: 850 calories
  • Sugar: 35 g
  • Sodium: 500 mg
  • Fat: 65 g
  • Saturated Fat: 30 g
  • Unsaturated Fat: 35 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 55 g
  • Cholesterol: 180 mg

Keywords: Green Egg brisket, smoked beef, BBQ, tender brisket, family meal, outdoor cooking, date tamarind glaze, gremolata, low and slow, ceramic smoker

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Find it online: https://easydashrecipes.com/green-egg-brisket-recipe/