Texas Brisket
Serves: 10-12 | Prep: 20 min | Cook: 6 hr | Rest: 1 1/2 hr | Ready: 8 hr
INGREDIENTS
1 USDA Prime brisket, 15 lbs.
salt
pepper
minced garlic
HEB Uncle Chris Brisket Rub
yellow mustard
Dos Equis beer
NOTES
Grill master Leroy only uses
applewood for this recipe. Using
other types of wood will make the
brisket too smokey which makes his
wife very unhappy.
DIRECTIONS
Big Green Egg:
Add charcoal and *applewood chunks to Big Green Egg then heat to 275 degrees.
Rinse and pat dry brisket and place in open pan, fat side up. Generously slather top side with mustard, salt, pepper and garlic. Liberally sprinkle brisket rub over entire brisket. Add enough beer to about 3/4 inch depth, carefully avoiding washing seasoning off top.
Place in Big Green Egg for about 6 hours. Keep Big Green Egg at 275 degrees until the internal temperature of meat reaches 203 degrees.
Remove brisket and wrap in *pink butcher paper. Place in cooler for 1 1/2 hours.
Slice and serve.
