Step 1

Remove brisket from packaging and pat dry with paper towels.

Step 2

In a bowl, mix brown sugar with garlic, chili powder, thyme, salt, pepper and smoked paprika.

Step 3

Use a sharp knife to pierce brisket all over the meaty side. Drizzle brisket with olive oil rubbing all over the meaty side.

Step 4

Prepare a grill fire to 225° using hickory or pecan for smoke flavor.

Step 5

Sprinkle with dry rub, pressing rub down into the meat.

Step 6

Place brisket over indirect fire and cook with the grill closed for about 3 hours or until brisket reaches 165° using a digital meat thermometer.

Step 7

Remove the brisket and wrap in either heavy duty aluminum foil or peach butcher paper. At this point you can return it to the grill or finish in the oven at 225° for another 4- 5 hours until brisket reaches 205°.

Step 8

Remove from grill and rest about 1 hour before slicing.

Step 9

Reserve drippings from brisket in a covered bowl or mason jar. Discard fat and use juices to reheat brisket as needed.