I’m Smoking a Brisket on My Big Green Egg
How Much Charcoal Do I Need? What Temp? How Long?
A guy came into the showroom the other day to grab some Big Green Egg supplies and asked a question we get all the time:
“I’m smoking a brisket this weekend — how much charcoal do I need to put in? You can’t exactly add more halfway through, right?”
Exactly. Once you’re deep into a long cook, the last thing you want is to run out of fuel. One of the best things about the Big Green Egg is how well it holds temp for hours — but only if you set it up right from the start.
Here’s what we told him — and what we tell anyone planning a long smoke session on the Egg.
Brisket on the Big Green Egg
How much charcoal?
Fill the firebox to the top of the fire ring. Don’t skimp. The Egg is efficient — what you don’t burn today will still be usable next time.
What temp?
250–275°F dome temp.
This is the sweet spot for a tender brisket with great bark. Lower temps (225°F) work too, but may take longer.
How long?
1 to 1.25 hours per pound
More importantly, pull it when the internal temp hits 203°F and it feels like a probe sliding through softened butter.
Tips:
Use the convEGGtor (aka plate setter) for indirect heat.
Add a couple chunks of oak or pecan.
Wrap in butcher paper once the internal temp stalls (~160°F).
Rest for at least an hour before slicing — trust us.
Pulled Pork (Pork Shoulder or Boston Butt)
How much charcoal?
¾ to full firebox — go big if it’s a large cut or an overnight cook.
What temp?
225–250°F dome temp
How long?
1.5–2 hours per pound
Start early — pork shoulder takes its sweet time.
Tips:
Score the fat cap to help the rub penetrate.
Use fruitwood like apple or cherry for a mellow smoke.
Wrap it once it stalls (160–165°F), and take it to about 203°F internal.
Rest for an hour, then shred it up and let the compliments roll in.
Ribs (Baby Back or St. Louis Cut)
How much charcoal?
½ to ¾ firebox. You don’t need a full load, but better safe than sorry.
What temp?
225–250°F dome temp
How long?
5–6 hours
If you’re doing the 3-2-1 method (3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped with sauce), baby backs will be perfect in about 6 hours.
Tips:
Keep it indirect using the convEGGtor.
Spritz with apple cider vinegar or apple juice during the first few hours to keep them moist.
Don’t over-smoke — ribs pick up flavor quickly.
The Big Green Egg is built for low-and-slow. Once you’ve got the charcoal loaded and the temp locked in, it’s almost like autopilot — steady heat, juicy results.
So if you’re getting ready to smoke a brisket, pork shoulder, or ribs and wondering how much charcoal to use… the answer is: more than you think, and less than you’ll burn.
And if you’re ever in doubt, stop by the showroom and ask — we love talking BBQ, especially if you bring pictures of what you cooked.
