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1
Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
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2
If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch.
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3
Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips.
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4
The leftover rub can be stored for several months in a jar.
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5
You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
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6
When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat.
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7
Drape the bacon slices over the top of the meat, and then cover the grill.
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8
Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce.
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9
Wrap the brisket in aluminum foil, and continue cooking until done.
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10
Transfer the grilled brisket to a cutting board and let rest for 10 minutes.
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11
Thinly slice across the grain, using an electric knife or sharp carving knife.
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12
Transfer the sliced meat to a platter.
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13
Serve with favorite BBQ sauce.
