BRISKET: WITH JOHN HENRY EAST TEXAS BRISKET RUB
- 1-10 to 12 pound choice packer brisket (full point and flat)
- John Henry East Texas style Brisket Marinade
- John Henry Brisket Rub
- Jealous Devil Charcoal
Cherry Wood Chips
Build a small fire with the charcoal in your Big Green Egg.
Damper it back to 250 degrees.
Trim as much of the fat from the top and sides of the brisket.
Coat the top of the brisket with the Marinade and then put a liberal amount of the seasoning onto the trimmed portion of the brisket. Really no need to season the fatty bottom of the brisket.
Return to the grill and add a handful of wood chips. Fill the fire bowl up with lump coal. Put the plate setter on top of the fire ring with the feet up and the cooking grid on top of the legs. Place the brisket onto the cooking grid with the fat side down.
Adjust the two dampers to maintain a cooking temperature of no more than 250 degrees. (use The Egg Genius to control the temperature as well)
After 4 hours, baste or spritz the brisket with some of the Marinade. Repeat this process one our later.
After 5 hours, wrap the brisket in a layer of butcher paper and then a layer of foil. Place back onto the grill and cook 2-3 hours longer until the internal temperature reaches 205 degrees.
Remove from the grill and open the top of the foil to stop the cooking process. Place into a cooler to rest for one hour before serving.