Step 1

Set your Big Green Egg up with the convEGGtor plate on the Egg for indirect cooking. Heat your Big Green Egg to 225°F and place a pan of water on the convEGGtor. Add wood chips, such as apple or hickory, to your charcoal for added smoke flavor.

Step 2

Rub your brisket all over with yellow mustard to help the spice rub adhere to the brisket. Once the brisket is covered in mustard, cover the brisket with BBQ rub and rub the seasoning into the meat.

Step 3

Place the brisket on the egg with the fat side up on the Egg. Cook for a total of 1 hour and 15 minutes per pound leaving the Egg at 225°F the entire time. If desired, you can flip the brisket over to fat side down for an hour before tenting (next step) to evenly color the brisket.

Step 4

With 2 hours of cooking time remaining, remove the brisket from the Egg, place it on a sheet of aluminum foil, and pour red wine into the foil pouch. Close the pouch and cover with another sheet of foil. Place back on the Egg and cook for the remaining 2 hours until the internal temperature is about 200°F.

Step 5

For a 5 lb. brisket, your total cooking time would be 6 hours and 15 minutes. To determine when to flip and tent the brisket, work backwards from the total time as follows: the final 2 hours are in the foil tent, so the brisket goes into the foil after 4 hours and 15 minutes. The brisket gets flipped an hour before going into foil, so it gets flipped at 3 hours and 15 minutes.

Step 6

Once the brisket has reached 200°F (approximately), remove from the Egg, and let rest for 15 minutes. Remove from foil and slice thin slices against the grain of the brisket. Enjoy on sandwiches!