Servings:
Depends on size of Brisket; about 6 oz per person.
Cooking Time:
Approximately 8 hours.
Great For:
Dinner and Cookouts.
About this Recipe
By: Leon
Family recipe that you’re sure to love.
Ingredients
- 1/4 Cup Paprika
- 2T Sea Salt
- 2T Sugar
- 2T Chili Powder
- 2T Cumin
- 2T Granulated Garlic
- 1T Dried Mustard
- 1T Pepper
- 1T Cayenne Pepper
Slather: Optional
- 1/2 Cup Prepared Mustard
- 1/4 Cup Cider Vinegar
- 1/4 Cup Beer
How To Make It
Step 1
Trim the brisket so there’s about 1/8th inch of fat left. Apply the rub the night before and place in the refrigerator. Cook time is about 45 minutes per pound so a 10 lb. brisket will take about 7 ½ hrs.
Step 2
Heat the BBQ to 275°. Use indirect heat; no burners or coals under the brisket.
Step 3
Place the brisket on the grill (fat side up). Apply the slather with a brush. Write down the time. The meat will soak up the slather so you’ll have to reapply it about every 45 minutes. Apply the slather as before.
Step 4
Turn the brisket over half way through its cook time. When the brisket reaches 150° wrap it in foil. Check the temperature during the last hour; you want it between 195° and 205°. If you have to cook it more that’s okay, just keep it in the foil. When it’s done, wrap it in a large towel and let it rest for at least an hour. When you’re ready, remove it from the towel and foil. Slice and serve.
Note
If your brisket smaller (5 lbs or so) then cook at a lower temperature. 225 works for a 5 lb brisket flat. Time what you’re after. You want it to cook for at least 7 hours. Once you wrap it in foil, use a temperature prob to monitor the temperature. Just let it cook until it’s done.
You can let it rest for over an hour if you need the time for other food prep. It’ll stay hot even resting three hours.