Uploaded March 2014 | Updated September 2026, 23 hours ago

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Chef Jason Hill teams up with Brian Zagorsky to make smoked brisket on the Big Green Egg in this episode of "Chef Tips." This recipe for smoked brisket uses one 14-pound USDA prime beef brisket, which is coated in a Guilden's spicy brown mustard and a Mesquite BBQ rub, then smoked 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.

#smokedbrisket #biggreeneggbrisket #brisketrecipe

COLE SLAW VIDEO: youtube.com/watch?v=y-mTWEMwV2I
BBQ SAUCE VIDEO: youtube.com/watch?v=RgcePSoF80A

PRINT THE RECIPE: cookingsessions.com/big-green-egg-smoked-brisket-recipe

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