Remove brisket from packaging and pat dry to remove excess moisture to achieve the best results.

Allow brisket to come to room temperature before grilling to ensure even cooking and flavor.

Using a knife, trim off the excess top fat and silver skin, shaping or squaring the brisket while leaving a 1/4" thick layer of fat cap to keep the meat moist during the long cooking process.

Sprinkle on a few tablespoons of dry rub.

Refrigerate for several hours to let the dry rub penetrate the meat, or simply put the brisket on the grill after applying the dry rub.

Suggested rubs: Texas-style, Central Texas, Kansas City, Coffee-Chili

Suggested marinades: Texas-style, beer, coffee, citrus-herb, Asian-inspired

Suggested injections: beef broth, apple juice, beef stock & Worcestershire, beer, coffee

Optional: Brine by soaking your brisket in a solution of salt, water, and even spices

Place the brisket fat side up on the top rack, cover with the lid and bring the temperature up to 225°F, using the vents to regulate the temperature.

Knowing the temperature in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer to measure the air temp inside your grill.

Check the temperature of the grill every hour, staying as close to 225°F as possible.

Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.

When the brisket’s internal temperature reaches about 150°F, the brisket’s surface evaporation causes the meat’s internal temperature to plateau. Pitmasters call this “the stall.” Don’t worry, this happens!

When the brisket reaches an internal temperature of 195°F it should be properly smoked. Depending on the method of smoking, the time can vary. This can take 1 to 1 ½ hours per pound.

The internal temp of brisket can increase by 10 degrees after it’s been removed from the grill, so keep this in mind when you’re checking the internal temperature of the meat. It will help make sure your brisket isn’t overcooked.