Recipe courtesy of Jeff Rohatiner
Print
Total:
6 hr 10 min
Prep:
10 min
Inactive:
2 hr
Cook:
4 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
6 hr 10 min
Prep:
10 min
Inactive:
2 hr
Cook:
4 hr
Yield:
6 to 8 servings
Level:
Easy

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

Directions

Watch how to make this recipe.

Special equipment: 4 handfuls mesquite wood chips, soaked in water

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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