Step 1

I started with a 5 pound point half of a brisket this time.

Step 2

Trim brisket of any large chunks of fat and the fat cap. Don't try to be perfect. Some people don't trim or will leave a 1/4 inch thick layer. Personal choice.

Step 3

Use the rub of your choice or you may use mine. For my rub, mix rub of 1/4 cup each brown sugar and paprika. Add two tablespoons each of kosher salt and black pepper and mix well.

Step 4

Give all sides of the brisket a heavy rub of the spices. Wrap with plastic wrap and refrigerate for a few hours or overnight. Remove from refrigeration about 1 hour before cooking and allow to rest at room temperature.

Step 5

While the brisket is resting, set up the grill. You want a steady temperature of about 225°-250° with indirect heat with a drip pan on the indirect side and a way to create smoke. See How to Set Up a Gas Grill for Smoking.

Step 6

Cook on the indirect side over a drip pan.

Step 7

You need a method of adding some smoke to your brisket. The method, amount, and duration is up to you. I do about 1 hour of hickory with my built in smoke box. Other methods are reviewed at How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.

Step 8

Cook until internal temp of 200°-205°. About 5 hours total cooking time for me with the 5 pound point.

Step 9

Remove from grill and wrap in foil and couple of towels.

Step 10

Allow to rest for 1-2 hours before cutting thin across the grain to serve.