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Big Green Egg Turbo Brisket
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Turbo Brisket Flat: The Best Hot and Fast Big Green Egg Recipe

This recipe shows you How to Cook a Turbo Brisket Flat and is a great way to cook a brisket flat in 5 hours.
Prep Time30 minutes
Cook Time5 hours
Total Time6 hours 26 minutes
Course: Beef, Main Course
Cuisine: american BBQ, BBQ
Keyword: BBQ, Big Green Egg, Brisket, Smoked, Turbo Cook
Servings: 8
Author: The BBQ Buddha

Ingredients

  • 6-8 pounds Brisket Flat
  • 2 tbsp Yellow Mustard
  • 1/2 cup BBQ Rub Dizzy Pig Cow Lick or a 50/50 Salt and Pepper blend

Instructions

  • BGE Setup: Prepare your Big Green Egg for indirect cooking with the ConvEGGtor and stabilize the temperature at 350°F.
  • Clean Smoke: Add several chunks of Pecan wood to the charcoal and wait for a thin, blue smoke to appear.
  • Trim & Clean: Remove the silver skin from the top of the flat while leaving a 1/4 inch fat cap on the bottom.
  • Slather & Rub: Apply the binder to the entire surface and coat the meat generously with your choice of BBQ rub.
  • The Cook: Place the brisket on the grate with the fat cap facing down and close the dome.
  • The Stall: Smoke the flat undisturbed for roughly three hours until the internal temperature reaches 170°F.
  • The Wrap: Remove the meat and wrap it tightly in a double layer of heavy-duty aluminum foil to lock in moisture.
  • The Finish: Return the foiled brisket to the grill and continue cooking until the internal temperature hits 190°F.
  • Probe Test: Check for tenderness with a fork or probe and continue cooking if you feel any resistance.
  • The Pull: Remove the meat once it reaches a "probe tender" state, typically between 203°F and 205°F.
  • The Rest: Wrap the foiled package in a towel and rest it in a dry cooler for at least one hour.
  • The Master Slice: Slice the brisket against the grain into pencil-thick strips and serve immediately.