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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,
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 160F on an instant-read thermometer, adding
new coals as necessary.
For a sweet glaze, baste with your favorite barbeque
the final 15 minutes of cooking.