Step

• 1

  For a 6 to 8 lb brisket, plan for 8 to 12 hours of cook time, roughly 90 minutes per pound. A remote probe thermometer is critical to use for brisket.

• 2

  Mix all seasoning together and coat brisket liberally. Wrap in plastic wrap. Let the wrapped brisket sit 12 to 24 hours in the refrigerator. Allow plenty of time for cooking.

• 3

  When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  04:00

• 4

  Place brisket fat side down on the grill grate, insert thermometer probe and smoke for 4 hours.

• 5

  After 4 hours, turn grill up to 250℉ and preheat.

  250 ˚F / 121 ˚C

  250 ˚F / 121 ˚C

• 6

  When internal meat temperature reaches 160℉, remove brisket from the grill and wrap in foil along with beef stock - DO NOT remove thermometer probe.

• 7

  Place foiled brisket back on grill and cook until internal temperature reaches 204℉.

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

• 8

  Remove brisket and allow it to rest in the foil for at least 30 minutes before slicing. Enjoy!