Smoked Brisket

This smoked brisket recipe is coated in spicy mustard and a mesquite seasoning, then slow cooked for 15 hours on the Big Green Egg.

Smoked Brisket
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  1. One 14-pound USDA prime beef brisket
  2. 1 bottle Guilden's spicy brown mustard
  1. 4 ounces Lawry's seasoning salt
  2. 2 1/2 teaspoons paprika
  3. 2 tablespoons chili powder
  4. 1/2 teaspoon cayenne pepper
  5. 1/4 teaspoon ground ginger
  6. 1/4 teaspoon ground nutmeg
  7. 1/2 teaspoon ground dry mustard
  8. 1/4 teaspoon ground cloves
  9. 1/4 teaspoon dry mesquite flavored seasoning mix
  10. 1-1/4 teaspoons garlic salt
  11. 1/2 teaspoon black pepper
  12. 3 1/2 tablespoons packed brown sugar
  1. Coat brisket liberally with the spicy mustard, then cover on both sides with Mesquite BBQ rub. If you don't want to bother making a homemade rub, just buy some at the store that you like.
  2. Smoke the brisket at 220 F for 15 hours, or until it reaches an internal temperature of 195 F. (Plan on smoking a brisket 1 1/2 hours per pound of meat.)
  3. Remove from smoker, and let rest 15-30 minutes before slicing. Serve with cole slaw and barbecue sauce on hoagie rolls.
Outdoor Cooking in the Elements

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