Smoked Brisket

1. 1

   Trim any excess fat, but leave about 1/4 in. Coat brisket liberally with preferred rub, olive oil and Worcestershire sauce, then wrap in plastic wrap. Let the wrapped brisket sit 12 to 24 hours in the refrigerator.

2. 2

   Cooks all day from 8 am to 5 pm.

3. 3

   At 8:00: Turn the grill to smoke and place brisket directly on the grill fat side up and close lid. Cook on smoke setting from approximately 8:00am to 3:00pm. Turn every 2 hours.

4. 4

   At 3:00pm: Take brisket off grill and place on a disposable foil roasting pan. Cut up a whole onion and cover the top of the brisket. Fill bottom of roasting pan with a bottle of your favorite beer. Turn grill up to 200. Cover pan with foil. Cook from 3:00 to 4:30. The internal meat temp should be about 190.

5. 5

   At 4:30: Take foil off brisket, let rest 15 minutes, slice and serve.

No additional tips available.