This Texas brisket delivers authentic pit-master flavor thanks to the expertly-blended spices in Grill Mates Slow & Low Smokin' Texas BBQ Rub. For more wood smoke flavor, see the Smoking Tip.
Rub Seasoning over beef. Place beef, fat side up, in 13x9-inch foil pan. Cover with foil. Refrigerate overnight.
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place covered beef in pan on unlit side of grill. Close grill.
Grill 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180ºF to 185ºF. Carefully remove pan from grill.
Return beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust and internal temperature is 190ºF to 200ºF.
Remove beef from grill. Let stand 10 minutes. Slice and serve with warm pan juices, if desired.
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.