This recipe was submitted by Wingazette® Magazine reader Steve Stinson, and adapted for cooking on the Big Green Egg by Hal Turner.  The recipe assumes the knowledge of lump charcoal and BGE cooking methods.

Our preferred lump charcoal comes from the Fresh MarketÒ.

 Marinade:

1 Cup Red Wine Vinegar

½ Cup Extra Virgin Olive Oil

¼ Cup Lea & PerrinsÒ Worcestershire Sauce

¼ Cup Light Brown Sugar

4 Cloves Garlic (finely chopped)

2 Tblsps. Paprika

1 Tblsps. Kosher Salt

2 Teasps. Black Pepper (coarsely ground)

1 Tblsps. Lemon Juice

Brisket Rub:

4 Tblsps. Salt (sea salt, finely ground)

½ Teasps. Cumin

¾ Teasps. Coriander

2 Teasps. Colman’sÒ Dry Yellow Mustard

2 Teasps. Light Brown Sugar

2 Teasps. Garlic Powder

2 Teasps. Onion Powder

2 Teasps. Basil

½ Teasps. Ground Savory

1 Teasps. Black Pepper

Other Ingredients:

4-5 pound beef brisket (fat trimmed to ¼”)

2 Gallon ZipLockÒ Freezer Bag

12 oz. Apple Juice or Beer of your choice.

Rinse and drain the brisket.  Trim any excess fat to only ¼”.  Place the brisket in the 2-gallon bag.  Mix all the marinade ingredients well before pouring into the bag and sealing the bag.  Place the bag in a food-safe pan and refrigerate overnight.

At least one hour before cooking the next day, remove the brisket and reserve the marinade in a non-reactive pot.  Bring the marinade to a boil and remove from heat.

Mix the dry rub ingredients together well in a bowl.  Sprinkle and rub the brisket and allow it to rest at ambient air temperature at least one hour.  Place the brisket onto a roasting rack in a pan and add the apple juice or beer to the bottom of the pan.  Add 3 cups of water to the liquid in the pan.

Start the egg and stabilize the temperature at 275°F.  (Don’t worry, Steve, it’s an “egg” thing – cooking at higher temperatures and maintaining all the juices.)  Steve recommends mesquite wood chunks soaked in water 30 minutes before cooking. 

Cook the brisket for 2 hours at 275°F.  Remove the meat and wrap in heavy-duty aluminum foil, adding about a cup of the boiled marinade on top of the meat.  Return the wrapped meat to the egg and cook another hour.  Remove the meat from the foil and return to the egg, this time without the pan – directly on the grill surface. 

Baste with a mixture of half marinade and half tomato based sweet BBQ sauce and cook for another 30 minutes, basting every 10 minutes.  Check for an internal temperature of at least 165°F.

Let the brisket stand for about 15 minutes before slicing.  It is very important to slice properly using a very sharp knife to cut across the grain of the meat.  All slices should be ¼” or thinner if you can.  Try slicing in several different directions, tasting each small slice to be sure you cut it across the grain.  You will know when you get the slice right.  At this point, you need to remember that others are waiting for their slices and start plating their meals.  Serve with your favorite BBQ sauce and sides.

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