Grilled Big Green Egg Smoked Brisket with Campfire BBQ Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Slow-smoked beef brisket seasoned with a smoky rub and finished with a rich campfire BBQ sauce, perfect for outdoor grilling enthusiasts. This American-inspired grilling recipe, ready in about 500 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tsp liquid smoke
• 2 tbsp olive oil

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tbsp brown sugar in a bowl to create a dry rub. Rub evenly over the entire 4 lbs beef brisket, pressing it into the meat to coat well.
2. Step 2: Preheat your Big Green Egg smoker or any outdoor smoker to 225°F. Place the brisket fat side up on the grill grate, close the lid, and smoke for about 6-8 hours until internal temperature reaches 195°F, checking every hour to maintain temperature.
3. Step 3: While the brisket smokes, whisk together 1/2 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp honey, 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 1 tsp liquid smoke in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes until thickened and fragrant, stirring occasionally.
4. Step 4: After smoking, remove the brisket and let it rest for 30 minutes covered loosely with foil. Slice against the grain into 1/4-inch thick slices and brush with the warm campfire BBQ sauce before serving.