Dr. BBQ’s Brisket Flat

An original recipe by Ray Lampe, Dr. BBQ


  • 1 flat cut brisket, about 9 pounds with the fat cap left on
  • BBQ rub as needed
  • 1 cup strong black coffee


Set the EGG for indirect cooking  at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™. Trim any loose pieces from the brisket and any excessive fat from the lean side. Do not trim the fat cap. Apply a heavy coating of the rub on all exposed meat surfaces and a light coat on the fat cap. Place the brisket in the EGG fat side down. Cook without peeking for 4 hours.

Flip the brisket and cook another two hours until the brisket is well browned and reaches an internal temp of at least 160°F/71°C.

Lay out a big double thick sheet of heavy duty aluminum foil. Lay the brisket on the foil fat side down. As you begin to fold up the foil around the brisket pour the coffee over the meat. Wrap the foil all around the brisket to form a complete package, being careful not to puncture the foil. Transfer the brisket back to the EGG and cook until it reaches an internal temp of 200°F/93°C, about 2 hours.

Poke the brisket with a fork to make sure it’s tender, and if it’s not tender cook it longer until it is.

Remove the brisket to a platter and let rest in the wrap for at least a half hour. Carefully remove the brisket from the foil to a cutting board. Slice thinly against the grain.

Serve with raw onions, jalapeños and white bread.

Makes about 12 servings

21 thoughts on “Dr. BBQ’s Brisket Flat

    1. I used Dr BBQ’s recipe/method a cpl weeks ago, was great! Had used a cpl previous recipes, this was the best so far, again this Sunday / Labor Day

  1. In UK the butchers tend to roll and tie brisket. This method however still worked brilliantly. Served with salsa verde for a summery lunch party. Amazing .

  2. FYI: Just followed the directions; the rub is great but an internal temperature of 200F is pretty well done. At that temperature ours was well done. Much better on the medium rare side.

      1. Yep. You can’t break down the connective tissue at medium rare. Low and slow until it’s butter! Doing another one on the fourth!

  3. Great recipe and instructions. Followed the recipe spot on..with one exception… I rubbed the meat night before and let stand in fridge overnight . Cooked a 10.4lb flat brisket and total grill time was 12 hours to reach internal temp of 196…. fell short of the 200 degree target, as company was hungry! 🙂
    The meat was beautifully tender and flavourful. Thx Dr BBQ!I

  4. I tried doing a Brisket Flat for the first time ever with my BGE, and I have some questions. First – I hit the finish temp of 200-F after 5 hours. Here’s what I did: I started with a 6.5-lb flat, rubbed and refrigerated the night before. I started with a completely cleaned BGE with fresh lump charcoal. I lit the BGE at 7am (figuring it would take all day), let it get going, adjusted bottom and top vents until it was holding steady at 225. I put the flat on fat side down, and after 1.5 hours it had already reached 135 internal temp so I flipped it. After one more hour it had reached 160, so I put it in the Texas crutch with a cup of beef bouillon. After 5 hours it was at 200 internal temp. Now it’s 1:30pm. Still about 4 hours away from our planned dinner time. So I took it off and put it in a cooler to keep warm. When we unwrapped it to eat, there was no smoke ring, but the meat was definitely cooked all the way through. The narrowest tapered end of the flat was actually nice and crusted and kind of pulled apart like pulled pork, while the thicker end of the flat was meaty and solid like a roast beef. I didn’t really have much bark to speak of. The crust was still soft. It seems like my brisket cooked 3 to 4 hours fast than it should have, but I was very attentive to the lid temp, which held steady at 240-250 for the entire 5 hours. Should the whole brisket have been more like the thinner end? It actually seemed a bit more flavorful there. Sorry for so many questions, but this was my first brisket on the BGE (only got it a few months ago), and every website I read prior to doing the brisket said it should take 8 to 10 hours. Mine was half that. Thanks for any advice.

  5. Who on earth cuts a brisket just after it has been removed from the Big Green Egg? Dr. BBQ, please advise these folks that the brisket can SIT in a cooler, wrapped foil, or butcher paper in a towel for HOURS, and then be sliced. The meat needs to rest, but I know you know that, but show that in the video.

  6. PS – Go to Youtube, and watch Franklin’s Brisket instructions. The egg offers great versatility, and I’ve had excellent results with the Franklin recipe rub (equal salt and pepper), as well as his sauce…if you feel you need it. His advice on trimming, and slicing is great for those of us that buy full packs. Enjoy!

  7. Tried this today. First brisket on the egg. Great result. Temp and rub was fabulous. Substitute apple juice for the coffee at the end to keep the kids happy. Thx for the recipe.

  8. What if your brisket has a thick end and a thin end , if the thick end gets 200 degrees will that mead the thin side is over cooked .

  9. I have used this recipe 3 times with great success. Typically my briskets flats are in the 6lb range from Costco. Cooking time 4 hours @ 250, then covering in foil and adding A cup of Starbucks dark roast coffee for 2 hours and then wrapping in a towel and resting in a yeti cooler for two hours males for the most delicious and tennder brisket I have ever eaten. Thank you for this recipe. I was gifted a Momolith Kamodoa grill and it intimidates me until I used this recipe, thanks Dr. BBQ!

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