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Step 1
Allow brisket to come to room temperature about an hour before you are ready to smoke.
Step 2
Pat brisket dry with paper towels.
Step 3
Drizzle with olive oil, coating all sides.
Step 4
In a bowl combine brown sugar with granulated garlic, onion powder, granulated garlic, green chile powder, thyme, smoked paprika, salt, pepper and dry mustard.
Step 5
Sprinkle rub all over brisket.
Step 6
With a sharp knife, pierce the brisket all over, pushing the olive oil and rub down into the meat, all over.
Step 7
Prepare a grill fire or smoker to about 325° with hickory or oak chunks.
Step 8
Cook brisket fat side down with the grill closed. Keep the temperature between 300° to 325°.
Step 9
Continue to cook the brisket until it reaches just over 200° about 5 - 6 hours.
Step 10
If you feel like the brisket is getting dry, you can remove it after it hits about 165°-170°, you can wrap it in peach butcher paper or heavy foil and continue to cook.
Step 11
Remove from grill and rest one hour before slicing.