Ingredients
- 4-5 lb brisket
- brown sugar
- paprika
- kosher salt
- black peppe
- Wood chips
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Recipe Info
Category : Grill It!
Rating : 5
Contributor : n/a
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Directions
Use a half or whole brisket and rub of your choice.
Optional: Trim brisket of large chunks of fat and the fat cap. Don't try to be perfect.
Use the rub of your choice, or you may use mine. For my rub, mix rub of 1/4 cup each of brown sugar and paprika. Add two tablespoons each of kosher salt and black pepper and mix well.
Give all sides of the brisket a heavy coat of rub. Wrap with plastic wrap and refrigerate for a few hours or overnight if you have time, but rub and go works. Remove from refrigeration about 1 hour before cooking and allow to rest at room temperature.
While the brisket is resting, set up the grill. You want a steady temperature of about 225-250 with indirect heat, a drip pan on the indirect side, and a way to create smoke. See the link in the post for more information.
Cook on the indirect side over a drip pan.
You need a method of adding some smoke to your brisket. The method, amount, and duration are up to you. I do about 1 hour of hickory with my built-in smoke box. But foil packs or cast-iron smoker boxes work well. Set How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.
Cook until internal temp of 200-205. It takes me about 5-6 hours total cooking time with the 5-pound point.
Remove from grill and wrap in foil and a couple of towels.
Allow to rest for 1-2 hours before cutting thin across the grain to serve. If you have a flat half or whole brisket, separating the layers before cutting is best.
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