Paul Kirks KC Brisket
on the Big Green Egg

Ingredients

• 1-Certified Angus beef brisket (9-12lbs)

For Rub

• 1 cup granulated Sugar



• 1/2 cup dried dark brown sugar



• 1/3 cup seasoned salt



• 2 tsp ground sage



• 1/3 Cup garlic salt



• 1/4 cup celery salt



• 1/2 cup paprika



• 1 tsp mustard powder



• 3 Tbls chili powder



• 2 tbls ground black pepper



• 1 tbls lemon pepper



• 1 tsp chipotle powder



• 1/2 tsp ground thyme

Directions:

Mustard Slather

1. 1/2 cup prepared yellow mustard 1/4 cup apple cider vinegar 1/4 cup good beer



2. Make the rub- Combine all ingredients and blend well. Decant into a shaker. Set aside.



3. Make slather- Mix all ingredients together until well incorporated. Set aside.

The Brisket

1. Trim the brisket leaving 1/8-1/4 inch fat cap on the fat side; this is enough to keep the brisket moist. Coat the brisket with the mustard slather using a pastry brush or your hands. Season the brisket with the rub. You’ll need about ˝ cup for the brisket, store the rest in a sealable bag in the freezer if you’re not going to use it right away. Marinate overnight.



2. Get the smoker or grill set to 230 degrees. Place the brisket on the cooking grid and heat until internal temp reaches 165 degrees. Then remove the brisket from the cooking grid and place in double folded aluminum foil and seal tightly. Place the foil wrapped package back on the EGG and cook until the internal temperature reaches 195-200 degrees.



3. To test for doneness stick a fork into the brisket going against the grain. If it pulls out without resistance the brisket is done.

Recipe provided by Paul Kirk Championship Barbecue

Return to more Big Green Egg recipes