Mark Gilroy walks you through the secrets of smoking a brisket on the Big Green Egg (or whatever smoker you prefer to use), covering all the elements for both beginner and experienced smokers. How do you select the best brisket available where you shop? How much trimming should you do? Do you really rub a "rub" onto your brisket? How long do you need to cook it and at what temperature? Why is it so important to let your brisket "rest" before serving it?
Mark makes no claim of being a master griller. You'll probably never see him at a competition. But no one turns down a dinner invitation to his house when brisket is on the menu!
Let's Smoke a Brisket on the Big Green Egg is a distillation from watching countless videos and his own trial-and-error experience of smoking a ton of brisket.

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