- Trim off most of the fat cap, leaving about ¼ inch (excess fat won’t allow the rub to penetrate the meat and won’t render during cooking).
- On the meaty side; slice off any silver skin, which is a tough, thin membrane. Smaller cuts may not have excess fat, but do check meaty side for silver skin.
- Preheat & stabilize grill temp to about 235°, confirm grill temperature by leaving your thermometer on grate during preheat (one way is to put an onion on the grill and stick temperature probe thru it.
- Coat all surface of the meat with Bone Suckin’ Mustard (this allows the rub to better adhere to the meat).
- Sprinkle Bone Suckin’ Steak Seasoning liberally on all exposed meat and rub it in.
- Place meat immediately on preheated grill (chilled meat attracts more smoke).
- Place the thermometer in the thickest part of the brisket .
- On a smoker or gas grill* with a water pan, place meat right above the water. When the smoke stops, add 4 ounces more water for the first 2 hours, usually about every 30 minutes. Add water as needed.
- Cook until meat reaches internal temperature of 203°
Put the meat (wrapped in foil) into the cooler. Close cooler and leave meat there for 1 to 2 hours, until you are ready to eat.
Slice meat against the grain after separating the flat and point sections (each has a different meat grain direction).
Be advised that there is a period called “the stall” where the meat temperature tends to stay a little over 150° for a long period of time (during this time moisture in the meat rises to the surface and cools the meat by evaporation). Temperature is “stuck” up to 5 hours, depending on size of brisket.