Hey Kick Ash Basket Fans, Check out this Kick Ash Process for smoking a Killer Beef Brisket on the Big Green Egg or similar.  I got this recipe from my great friend Ryan Lane at Lanes BBQ https://lanesbbq.com/ and adapted it with some other fun that I've learned from grill masters over the years. 

Enjoy and Make it a Kick Ash Day!

Chad


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Beef Brisket on the Big Green Egg

(Lanes BBQ Process adapted by Chad at Kick Ash Basket)

(Also, added approximate times from my latest experience)


7:15 am - Get your kamado grill going to around 350 degrees

  • I used the Flame Boss and set it for 275 degrees from the start.


7:25 am - Take brisket out of fridge (for an hour before putting on smoker, that way it comes to room temp.) Remove from package, trim and season liberally with Lane's BBQ Brisket Rub & Ancho Espresso Rub.

  • NOTE: I actually trimmed the Fat and injected it the night before, wrapped in foil and put in the fridge overnight.

    • I used the BPS "Big Poppa Smokers" Brisket Injection mix and have made some with added fun like Black Butte Porter from Deschutes Brewery. One of my favorite beers!

  • After starting the grill, I pulled the injected brisket from the fridge and seasoned with Lanes Brisket Rub and Ancho Espresso.

  • Sometimes, I like to keep it cold and go directly to the grill. I learned that this helps with the pink smoke ring.


-Once smoker is around 350 place 2 handfuls of wood chunks (cherry or apple) on the coals and mix thoroughly (I typically just use my ash tool to mix).  

  • Again, I used the Flame Boss set to 275 degrees.

  • I did let the smoke settle in though so that you don't get that early pungent smoke in your meat.


-Put your deflector plate down then place a foil tray down (large enough that the whole brisket could almost fit inside it) and fill the tray ¾ of the way with water.

  • I use the Adjustable Rig from the Ceramic Grill Store. Big advantage is that it has an oval deflector stone that spans the diameter of the Large BGE or Kamado Joe. This allows for bigger pieces of meat and the ends nearest the edges don't get burned.


8:00 am -Then place your grill grate down and place the brisket (fat side up) on the grate.  Shut the lid and then adjust your temp to 275 degrees.


  • Smoke the brisket (typically use a 11-12 pounder) for around 6 ½ - 7 hours, then remove from smoker, double wrap in foil.

2:30 pm - Place back on the smoker until the internal temp reaches 202 internal.  That usually takes about 1-2 more hours.  

3:45 pm - Once internal temp is reached, Remove from smoker, wrap in a beach towel (you'll want to cuddle with this later) and place in a cooler for 1-3 hours to let rest.  1 hour minimum for best results.

4:45 pm - On my recent cook, I removed the brisket from the cooler to prepare the point for burnt ends.

  • I cut off the thicker end and rewrapped the flat portion in foil and the beach towel and returned to the cooler.

5:15 pm - The big chunk was cut into square bite sized pieces and placed in an aluminum pan, doused with Lanes Kinda Sweet BBQ Sauce and put on the grill over indirect heat at 325 degrees for about 40-50 mins..or until they were bubbling and looking like real dirty grill porn.


6:15pm - After the Burnt Ends were ready, we pulled the flat from the cooler, sliced thin and then fought for every last scrap of brisket yumminess


Hope this Kick Ash Adaptation to the Lanes BBQ Process helps you out.  Please let us know what you might do different. I want to play around with some different injections that bring out the beef flavor while helping maintain the utmost moisture.


Have a Kick Ash Summer!

Chad


Brisket Flat

Brisket Point

Burnt Ends