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1
Dry brisket with a clean cloth.
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2
Evenly spread the dry rub over the entire outside of the brisket.
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3
Rub in lightly and dust off any excess.
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4
Start a fire in your grill using oak, other hard woods, or oak charcoal.
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5
Do not use mesquite in any form.
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6
Once the fire has reached the stage where you can hold your hand about 1-inch over the grill to a count of 4, place the brisket fat side down above the coals.
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7
Leave for 5 to 10 minutes or until caramelization begins.
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8
Turn brisket over and repeat process.
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9
Remove from fire.
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10
The purpose of this procedure is to set the spices into the meat so that they will not wash off during the cooking process.
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11
Place the brisket on an open grill away from the coals and maintain a temperature to where you can hold your hand over it to a count of 12 or place in a closed smoker away from the coals at a temperature of 210 degrees F. Cook for 14 hours or until the internal temperature reaches 160 degrees F.
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12
During the cooking process, turn and baste the brisket with Salt Lick BBQ sauce often (at least 4 times).
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13
If not using Salt Lick BBQ sauce, make sure your sauce has no tomatoes in it, as they will burn and leave a bitter taste.
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14
When turning the brisket, try not to use a barbecue fork.
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15
If you do, only insert it at the edges.
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16
Poking the center will cause the juices to run out and make the brisket dry.
