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Note: To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
Sweet ‘n Smoky Brisket: Brush 1/2 cup of your favorite barbecue sauce on brisket during last 10 minutes of cooking.
Texas BBQ Brisket Sliders: Serve brisket in slider rolls topped barbecue sauce and coleslaw.
Oven Directions: Season and refrigerate brisket as directed. Bake, covered, in preheated 300ºF oven 2 hours. Remove foil. Bake 1 to 1 1/2 hour longer or until meat is tender.
Smoking Tip: Soak 1 cup pecan or mesquite wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. (If your grill does not have a smoker box, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil.) Place smoker box under grill rack on one side of grill. Close lid. Continue as directed on Step 2. The side of the grill with the smoker box should be the lit side. Refill the smoker box with wet wood chips as needed.