** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Prepare the grill or cooker for the indirect heat method.
2. Trim the brisket
fairly but leave the fat cap on the top in place, up to 1/2 inch in
thickness.
3.
Mix all of the dry ingredients until blended to form a rub.
4. Rub the brisket
completely with the spice mixture.
5. Place the brisket, fat side up on the
grid.
6. Cover.
The cooking temperature should be at 225 degrees so lighted charcoal may be
required depending on the unit that is being used.
7. Place a few chunks of
Oak to the hot coals during the cooking process.
8. Depending on the weather
conditions outside, figure on an hour to and hour and a quarter per pound
for cooking times.
9. When completely cooked, remove from the grill and let it
cool for approximately 20 minutes prior to slicing.
10. Slice against the grain
and serve with your favorite BBQ sauce on the side.
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Dietary Notes:
This recipe is high in Vitamin A with 73% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Natural Sweeteners, Hot Pepper, Beef allergies.
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