Servings 4
Instructions
- Start by trimming off any excess fat or silver skin off the brisket. In my case there was hardly any trimming to be done.
- Apply a dry brine with the salt on all sides of the meat and let it sit in the fridge for a few hours.
- Apply the rub evenly on all sides.
- Get your grill started, prepare it for indirect heat, have it running at 120-130° C / 250-265° F.
- Add a few chunks of wood and smoke the meat for roughly 5-6 hours or until the inner temperature hits 78-80°C / 172-175° F.
- When the meat hits 78-80°C / 172-175° F and the bark looks good it is time to wrap it for the remainder of the cook.
- Now use two large sheets of aluminum grill and wrap the meat in both for dual layers. Leave the thermometer in the meat so you can keep track of temperature. Put the meat back on the grill and keep cooking until inner temperature hits 95°C / 203° F. For this size meat it usually takes 1-1.5 hours.
- Remove from the grill and let it rest for 2 hours covered in aluminum foil and a towel. If you have a cooler or faux cambro use that, they hold temp even better.
- Take the foil covered brisket out and place it on a cutting board placed in an oven pan. Remove the foil and slice it in thin slices. Remember to slice against the grain. The oven pan helps collect the meat juices.
