Smoked Beef Brisket on A Big Green Egg

Steps

1. 1Trim brisket until about 1/8” of fat remains on top.
2. 2Ensure the entire fat kernel is removed from the interior of the brisket. It will not ever, ever render out.
3. 3Cover the entire brisket in yellow mustard.
4. 4Rub with your favorite rub recipe
5. 5Prepare your smoker to 230*F and add wood. I used one chunk of hickory and two chunks of pecan
6. 6Place brisket, fat side up, in the smoker and insert temp probe.
7. 7Once meat reaches 165*F, get a disposable broiling pan and fill with one cup of strong coffee, place brisket in pan with coffee and cover tightly, then Cook until 190*F.
8. 8Construct a pouch out of aluminum foil.
9. 9The bottom of it needs to be water tight.
10. 10Remove brisket at 190*F and transfer to aluminum foil.
11. 11Add one cup of hot beef broth to the foil pouch with the brisket and place in a cooler to rest for 2-3 hours.
12. 12Remove brisket and slice against the grain.