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.
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