Instructions

In the Kitchen:

• Using a sharp knife trim fat on the fatty brisket, leaving only about 5mm thick. On the meat side be sure to remove the membrane.
• Place your rub recipe in your bowl, a mix throughly.
• Coat your brisket with olive oil and apply your rub seasoning evenly. Place brisket in your fridge until you are ready to cook.
• Soak your Mesquite Wood Chips for at least 15-30minutes

At the Barbecue:

• Set your grill for indirect heat and preheat to 110°C.
• Place your soaked wood chips into a smoke box if using a gas grill, and place smoke on direct heat. If using a charcoal grill, place wood chips directly on your charcoal briquettes
• Place your brisket in your grill at indirect heat. Leave in your grill until internal temperature reaches 70°C internal. Accasionally spray your brisket ever hour and half.
• Once internal temperature reaches 70°C, remove from grill and wrap with aluminum foil.
• Place back into grill at indirect heat and grill till brisket reaches internal temperature of 96°C.
• Remove from grill and let it rest for 2hrs.
• Unwrap the brisket and cut into thin slices. Serve with favorite BBQ sauce.