Mastering Brisket on the Big Green Egg

Brisket 101: Technique First, Flavor Always

If you’ve ever wanted to cook brisket with confidence, clarity, and consistency, this class will walk you through the entire process step-by-step. This workshop focuses on understanding why brisket behaves the way it does, what matters most for tenderness and juiciness, and how to adapt your approach for different equipment and conditions.

We’ll guide you through trimming, seasoning, smoking, wrapping, resting, and slicing—explaining the science behind each stage so you can troubleshoot, adjust, and recreate great results at home. You’ll learn how to manage long cooks on the Big Green Egg, work with different grades of beef, choose woods that complement the meat, and evaluate doneness beyond just temperature.

Throughout the class, you’ll enjoy tastings of brisket and sides as we move through each stage of the process. The heart of the experience is learning the techniques that will help you master brisket on your own grill or smoker.

Format: Lecture-style and laid-back, with live demonstration, plenty of pitmaster instruction, and lots of time for questions. Two complimentary drinks (beer or wine) are included. Plus, you’ll have the opportunity for private shopping in the store after the class.

What You’ll Learn

• Beef Quality & Selection: How grade, marbling, and cut affect your cook—and how to choose the right brisket for your goals.
• Prep & Trimming: How to trim for even cooking, control fat rendering, and set your brisket up for a better bark.
• Smoking Technique: Temperature management on the Big Green Egg, choosing wood, fire control basics, and maintaining a clean burn.
• Cooking Approaches: Differences between low and slow vs. hot and fast, managing the stall, when and why to wrap, and how to determine true doneness.
• Resting & Slicing: How to rest brisket properly for maximum tenderness and how to slice with precision for the best texture.
• Flavorful Sides: We’ll prepare a few complementary sides to taste, focusing on techniques that pair well with smoked brisket.

What’s Included

• Demonstration-style instruction with real-time teaching
• Tastings of brisket and accompanying sides
• Two complimentary drinks (beer or wine)
• Printed notes, technique sheets, and best practices
• Private shopping time after class