Smoked Brisket

Get ready for BBQ greatness, because today we’re tackling the ultimate smoked meat challenge – the mighty brisket! If you’re a fan of melt-in-your-mouth, smoky deliciousness, this Big Green Egg Smoked Brisket recipe is for you.

Now, I didn’t embark on this brisket adventure alone. My buddy Brian Zagorsky, a BBQ enthusiast and resident of the beautiful Three Arch Bay in Laguna Beach, joined the party. We transformed this beachfront backyard into a smoke-filled haven – the perfect setting for conquering this legendary cut of beef.

Let me tell you, the results were nothing short of phenomenal! This brisket was so tender and flavorful that it practically fell apart with a gentle touch. And the beauty of using a Big Green Egg is that it infuses the meat with a rich, smoky flavor that’ll have your taste buds dancing.

Your Big Green Egg Smoked Brisket Journey Starts Here

Before we get into the nitty-gritty, let me highlight the key ingredients that made this Big Green Egg Smoked Brisket recipe so unforgettable:

  • USDA Prime Beef Brisket: Brisket quality is everything! Go all in for the best results.
  • Guilden’s Spicy Brown Mustard: This acts as a binder for our flavor-bomb rub.
  • Mesquite BBQ Rub: My homemade rub recipe below is the secret weapon! It’s smoky, slightly sweet, and packed with deliciousness.

Want to See the Action?

Ready to dive in? Let’s break down this Big Green Egg smoked brisket recipe step-by-step and turn you into a smoking pro.

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Big Green Egg Smoked Brisket

Smoked Brisket Recipe

Recipe by Jason Hill –
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. We 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.
4.50 from 2 votes
Prep Time 30 minutes
Cook Time 15 hours
Total Time 15 hours 30 minutes
Course Main Course
Cuisine American
Servings 12


  • 1 14-pound USDA prime beef brisket
  • 1 jar Guilden's spicy brown mustard

Mesquite BBQ Rub

  • 4 ounces Lawry’s seasoning salt
  • 2 1/2 teaspoons paprika
  • 2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground dry mustard
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dry mesquite flavored seasoning mix
  • 1-1/4 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 3 1/2 tablespoons packed brown sugar


  • Coat the brisket well with Guilden's spicy brown mustard and Mesquite BBQ rub.
  • Smoke the brisket at 220 F for 15 hours, or until it reaches an internal temperature of 195 F.
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Plan on smoking the brisket 1 1/2 hours per pound.
Keyword beef, beef brisket, Big Green Egg, smoked brisket, smoker recipes
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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