Bare Naked Brisket recipe

                                                                                                                    






Thanks to David for posting and thanks to Chris Lilly for the recipe!

10-14 servings

2 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon onion powder
1 tablespoon black pepper
2 teaspoons cayenne pepper
4 garlic cloves, minced
1 whole beef brisket (10-12 pounds)


In a small bowl, combine the seasoning ingredients and mix well. Smear the entire brisket with the paste until evenly coated.
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
When the cooker reaches 225 degrees, place the beef brisket on the void side of the grill and close the lid. Cook for 8-10 hours until the internal temperature of the brisket reaches 185-190 degrees.
Remove the brisket to a pan and cover. Let the meat rest in the pan covered for 1 hour. Slice the brisket across the grain and serve.