Learning about Brisket, from Texas
December 6, 2025 • 0 comments
This 7 Brown Farms recipe was shared with some basic five step smoking tips from our Big Green Egg ranch experience. For a family gathering, we wanted to follow a tried and true method for a Texas-style bark that ended up pretty tasty. The major lesson here was shortening my smoking time to ideal temperature, which based upon my trimmed brisket, was shorter than most other recipes published.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (7 lbs dry-aged beef brisket (7 Brown Farms)) Seven Pounds, Premium Beef Brisket, thawed
- (Soak in water for at least 15 min) One bag, Mesquite and Cherry Wood Chips
- (4 oz to spray apply to forming dry rub bark) Apple Cider Vinegar
- (one can, use liberally) Mustard Binder
- (8 oz, by Bearded Butchers, as dry rub) Black Seasoning with Coffee
Directions
- Fire up the Green Egg above 180 degrees, but below 250 degrees Fahrenheit.
- I add in Mesquite and Cherry water-soaked wood chips just before setting the brisket in grill. I like to see temps fall and maintain good bellows of smoke under 200 degrees.
- Every hour, for the next four hours, I basted my dry rub and previously-marinated brisket with apple cider vinegar, followed by more dry rub spices of your choice (I used Black by the Bearded Butchers this time).
- Rotating and flipping the brisket as I bark, while maintaining low and slow temps on the Egg, I took off the brisket to rest once the bark is established and while the inside remains moist, at hour four.
- Double wrap in aluminum foil and let the brisket rest for two hours before serving and cutting. Enjoy!