Below is a detailed description of how I make a brisket on my Big Green Egg, including my dry rub recipe. My early attempts at this years ago were plagued with difficulties, and the meat didn’t turn out great, but I have finally figured out how to consistently do it well. The single most important thing about smoking meat with the Big Green Egg is learning how to correctly build the fire. If your fire isn’t built right, you will have nothing but trouble. I describe the key aspects of this process later.
But first, let’s start with prepping the brisket itself.