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1
The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
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2
The next morning, take brisket out, preheat oven to 275 degrees.
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3
Prepare your grill for indirect heat cooking.
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4
Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
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5
Let the brisket cook on indirect heat for three hours.
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6
Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
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7
Place in oven, and forget about it for 5 hours.
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8
Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
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9
Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
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10
Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
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11
Slice brisket against the grain and drizzle sauce on top.
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12
Goes great with cole slaw!
