How to Smoke Brisket on a Kamado Grill

Captain Ron’s Brisket Bonanza: A Semi-Serious Guide to Smokin’ on the Big Green Egg

Ahoy, meat lovers! It’s your captain, Captain Ron, back from the grill trenches with another smoking tale—this time featuring the noble brisket. If you’ve ever wondered how to tackle this majestic cut of meat on a Big Green Egg, you’ve come to the right place. Buckle up; it’s going to be a flavorful ride!

Step 1: Gather Your Supplies

First things first: you need a few essential items. Grab your Big Green Egg, of course! Then, stock up on FOGO Super Premium Charcoal. If you think your brisket deserves less, then we need to talk! And don’t forget FOGO’s All New Smoking Chunks—these babies will elevate your brisket game from "meh" to "WOW!"

Step 2: Get That Grill Going

Fire up your Big Green Egg and set it to a cozy 250°F. This temperature is like a warm hug for your brisket. While it preheats, give your meat a little love. Rub it down with your favorite seasonings (or just salt and pepper if you’re feeling adventurous). Let it sit there, soaking in the flavors like a sunbather on a tropical beach.

Step 3: The Waiting Game

Once your Egg is ready, place the brisket on the grill. This is where patience becomes a virtue—grab a drink, kick back, and resist the urge to peek too often. You’re aiming for that sweet spot of 165°F internal temperature. This is the moment when the brisket transforms into a tender, smoky delight!

Step 4: Wrap It Up

Once your brisket hits 165°F, it’s time for a wrap party—literally. Grab some butcher paper and wrap that bad boy up like a present. This isn’t just for aesthetics; it helps keep moisture in while letting the bark develop a bit more character. Think of it as a spa day for your brisket.

Step 5: Keep Cooking

Continue cooking until the brisket reaches a glorious 203°F. This is the moment of truth! When you slide a probe in, and it goes in like it’s entering a hot tub—smooth and with zero resistance—you’ve hit the jackpot. Cue the confetti!

Step 6: Resting Phase

Now comes the hardest part: the wait. Place your brisket in a Cambro Box for a solid hour. This is like a power nap for your meat, allowing the juices to redistribute. You can use this time to practice your victory dance or just stare at the ceiling and ponder life’s mysteries.

Step 7: The Big Reveal

After the hour of anticipation (and possibly some light pacing), it’s time for the grand unveiling. Unwrap that brisket and behold its beauty! It’s time to slice it up and serve. Each cut should yield tender, juicy pieces that’ll have everyone at your table singing your praises—or at least asking for seconds.

Final Thoughts

So there you have it, folks! With a little patience and some quality FOGO products, you too can smoke a brisket that’ll have your friends and family thinking you’re a grill master.

Remember to get out and grill, and we’ll see you next time on The FOGO Life.... Captain Ron, OUT!

Directions:

1. Place your untrimmed brisket on the cutting board of the BBQ Prep Tub. Using your Boning/Filet Knife, Trim all of the hard fat from the top and sides of the brisket.  Continue trimming all soft fats and silver skin from the flat section of the brisket.  Once the top is all cleaned up, flip it over and continue trimming the bottom side.  You will want to trim it down to a ¼” fat cap on the underside of the meat.  This will help protect the meat from the heat.
2. Coat the brisket with the binder. You can use mustard or mayonnaise, but we used The W Sauce I find it gives a whole other layer of flavor to the meat.  Once the meat is coated, apply the Lanes Brisket Rub generously.  You really want a full coating on the brisket in order to achieve that beautiful, dark bark that brisket is so well known for.
3. Set the brisket on a rack and place it in the fridge while you prepare the grill for smoking.
4. Place two All Natural FOGO Fire Starters inside of a Blazaball and place it on the charcoal grate or Kick Ash Basket. Using the Grill Torch, light the  Once they are burning well, fill your grill with FOGO Super Premium lump charcoal.  Pour it right over the Blazaball and fill to just below the deflector plate.  Place 4-5 FOGO Smoking chunks in and around the fire in the center of the coals.  This will allow them to catch fire and smoke over the next few hours.
5. Insert the Meater+Thermometer into the brisket in the fattest section of the flat. Be sure that the tip is n the center of the meat. Set it on the app to alert you when it hits 165° internal temperature.  If the bark is to your liking (nice and dark black), remove the brisket from the Egg and wrap it in Pink Butcher Paper.  Place it back on the Egg and continue cooking until the internal is 203°.  At this point, a probe should slide in and out of the meat like a hot knife through soft butter. There should really be no resistance.  If there is, continue cooking until that probe slides right in and out.
6. Once the brisket is finished cooking, you have one more step to go. You must rest the brisket for an absolute MINIMUM of one hour in a Cambro Warming box or an appropriate sized cooler.  This allows the juices to redistribute inside of the meat and allows all of the muscles to relax from cooking and make a much more tender brisket.
7. Grab your slicer knife. Slice the brisket across the grain into pencil thin slices and serve.  Watch the crowd go wild for the delicious meal that you just created.