I was asked what I did when I cooked my brisket over the weekend by another member of the forum and I thought I would share with the thread as well
Well, I placed a rub on it and wrapped it in cling wrap and let it sit in the fridge over night.
Rub:
- 1/2 cup of Kosher or sea salt
- 1/2 cup course ground black pepper
- 1/4 cup paprika (smoked or sweet) not the Spanish.
- 3 tablespoons chili powder
- 2 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 teaspoons ground ginger
Cooking:
I got my grill started and up to temp (250-275)
I took the brisket out about a hour before cooking and let sit a room temp.
I placed wood chunks in the fire box about 5 mins before placing the brisket on the grill. I used a mixture:
1 nice size chunk of mesquite. after it burned I used oak. I placed 3 chunks of oak and a few more charcoal every hour for the first 4 hours.
during the first 4 hours I didn't look at or bother the meat at all.
After 4 hours of cooking I doubled layered foil. the wide foil 37.5 and wrapped the brisket in it tight and placed it back on the grill for 3 hours. During this time I only maintained my temp and placed charcoal in the firebox every hour. NO WOOD.
After 3 hours I then opened up the foil all the way exposing the brisket once again. Don't take it out of the foil, as the foil will act as a second drip pan.
At this point i had 2 more hours of cook time. I mop my brisket during the last 2 hours every 45 minutes. I also place 3 applewood chunks in the coals along with more coals to maintain my temp.
Mop Sauce:
1/2 cup of white vinger
1/2 cup of beer
1/2 tablespoon garlic salt
1/2 tablespoon brown sugar
1/2 teaspoon read pepper flake
1/2 teaspoon black pepper
mix until sugar and salt is dissolved. may have to heat it a little.
When it's done cooking I placed the brisket in fresh foil, double layered, wrap it up tight and place it in a cooler with a couple towels on the bottom and a couple on top of the brisket. I leave it there for 20mins and then I slice it and serve.
My brisket was 6.5lbs
I like to cook them at 250 to 275 for 1.5 X weight - 1
so that would be
1.5 x 6.5 - 1 = 8hrs 45min