My rub for a 5-pound brisket. Scale for different size. You may use the rub of your choice.
I started with a 5 pound point half of a brisket this time.
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.
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.
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.
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.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.