One of the big complaints that I hear about cooking brisket in a Big Green Egg or Kamado cooker is that when you smoke a brisket, it has to be done fat cap down. The reason is that because of the way that the heat comes from directly below the meat, it tends to dry out the bottom layer and that part becomes inedible. With the method that Captain Ron has come up with, it is now possible to cook your briskets with the fat cap up and still have an incredible finished product. No burnt and tough bottom and a fat cap that will render over your beef for the whole cook adding tons of flavor and moisture.
- Fill your grill with FOGO Super Premium Charcoal and prepare it for Indirect Grilling at 250°. Place 4-5 smoking chunks in and around the fire bed.
- Trim all of the fat and silver skin off of the top side of the brisket. Turn it over and trim the fat cap to ¼” uniform thickness.
- Combine equal amounts of kosher salt and ground black pepper and coat the entire brisket generously with the mixture.
- Fill the pan with beef broth or other liquid so that it is just below the level of the grate in the pan. Place the brisket on the grate in the pan with the FAT CAP UP and place the pan in the center of your grill.
- Insert the Meater+ thermometer into the thickest part of the flat. Allow the brisket to smoke and cook until it hits 170° internal temperature. If the bark is not set as much as you’d like, feel free to continue to cook it unwrapped. If the bark is where you’d like it, proceed to the next step now.
- Once the bark is set and you’ve reached the proper temperature, remove the brisket from the grill and wrap tightly in butcher paper or aluminum foil. We always prefer to use pink butchers’ paper as it forms a layer of moisture that conducts heat yet allows the brisket to breathe.
- Continue cooking the brisket until it hits 195°. It will most likely need more time to cook but this is when we recommend starting to check it as each brisket cooks differently. Begin checking for doneness by sticking it with a probe. When the probe slides in and out with no resistance, the brisket is done.
- Once it is done, remove it from the grill and place it in a cooler or Cambro that is not too much larger than the brisket. You can also wrap it in towels before placing it in there. This will help keep it piping hot while it rests. Allow the brisket to rest in there for at least one hour before slicing.
- When you are ready, remove the brisket, unwrap it like a kid on Christmas morning and slice the brisket against the grain to serve. Enjoy your fat cap up brisket!
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