Flaming Rooster Long Smoked Brisket

Low and slow with the perfect rub will make the Flaming Rooster Long Smoked Brisket melt in your mouth. If you need BBQ sauce to accompany this brisket, you've done something terribly wrong.

Difficulty
test position 1 0  -  Author: Flaming Rooster BBQ
Ready in: 25m  -  Cooking time: 12h  -  Waiting time: 1h
Rating 3.33/5
Flaming Rooster Long Smoked Brisket

Ingredients

For 10 people ()

  • 1 Yellow Mustard
  • 1 Wood for smoking
  • 1 Rub
  • 1 Brisket

Directions

1.  Get a brisket the size you need, typically ranging from 8 - 15 pounds.  A good rule of thumb is .75 pounds per person for a full meal, .5 pounds per person for a full day eating event (such as Super Bowl, July 4th, etc.).  

2.  Prep the brisket using the Flaming Rooster Bold Brisket Rub method.  Even if you aren't using that rub you can use the procedure on applying the rub.

3.  Heat the Big Green Egg or Smoker to 200 - 225 degrees.

4.  As a rule of thumb, you will need to cook the brisket 1 - 1.5 hours per pound at this temperature (so a 10 pound brisket should take 10 - 15 hours).  The thickness of the brisket has a lot to do with the duration of the smoke process.

5.  Smoke the meat with your favorite wood.  Flaming Rooster recommends a combination of Mesquite and Hickory wood.

6.  Smoke the meat until the thickest part of the brisket reaches a minimum of 185 degrees.  You will probably experience 'the stall' where your brisket gets stuck at 180 degrees.  Be patient!  After 180 degrees the fat of the brisket will melt, resulting in moist, tender and much better tasting brisket.

7.  Once the brisket reaches at least 185 degrees, remove from the grill and follow the resting process.

 

Your comments on this recipe (3)

by g Scott Novotny, on Saturday, 15 August 2015
Brisket recipe looks good just wondering which way to cook it on the Egg. Direct Indirect? Thanks in advance. Scott
by Marc Austin, on Wednesday, 14 August 2013
What are good sides to serve with the brisket?
by Administrator, on Friday, 25 May 2012
Wow, amazing brisket!
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