Tonight calls for the spicy taste of Grill Mates® Mesquite Rub. Applied directly to beef brisket before slow cooking, it creates a crisp, tasty crust, locking in juices and mesquite flavor.
- 1 Trim fat on brisket to 1/4 inch. Place brisket in baking pan. Rub evenly on both sides with Mesquite Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
Prepare grill for indirect medium-low heat (250°F to 325°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium-low. Carefully place foil pan under grates on unlit side of grill to catch drippings. Place beef, fat-side up, on unlit side of grill. Close lid.
Note: To maintain medium-low heat (250°F to 325°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
- 3 Grill 6 to 7 hours or until internal temperature of thickest part of beef is 175°F to 180°F. Gently move and turn brisket every 2 to 3 hours. Carefully remove brisket from grill and wrap in foil.
- 4 Return beef to grill, placing it back on unlit side. Grill 30 to 60 minutes longer or until internal temperature is 190°F.
- 5 Remove beef from grill. Let stand 15 to 20 minutes. Slice and serve with warm pan juices, if desired.