| Level: | Easy |
| Total: | 6 hr 10 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Cook: | 4 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons paprika
- 1 tablespoon dried marjoram
- 4 teaspoons granulated garlic
- 2 teaspoons brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dry mustard
- One 4- to 6-pound brisket
- 3/4 cup your favorite barbeque sauce, optional
Instructions
- In bowl, blend dry spices together to use as a rub. Moisten brisket with water. Coat the entire brisket with the spice rub. Press spices into meat with your hands. Cover and refrigerate at least 2 hours, preferably overnight.
- Preheat a grill for indirect heat, banking coals and soaked mesquite wood chips in a circle around the sides of a grill. Set a drip pan with water in the center of the ring. Place brisket on the grill rack over the pan of water.
- Keep cooking temperature in grill between 180 to 220 degrees F until done. Allow about 45 minutes per pound until the meat reaches an internal temperature of 160 degrees F on an instant-read thermometer, adding new coals as necessary.
- For a sweet glaze, baste with your favorite barbeque sauce during the final 15 minutes of cooking.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 850 |
| Total Fat | 64 g |
| Saturated Fat | 26 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 51 g |
| Cholesterol | 266 mg |
| Sodium | 737 mg |
Reviews
Turned out great! Used Salt Lick BBQ seasoning instead of the seasoning in recipe. Rubbed the seasoning and let sit in fridge for 1 1/2 days.
My husband and I tried this recipe and it is wonderful!!!