Ultimate Barbecue Rub
(Dr. Frank's Vinifera Wine Cellars)
- THE RUB
- 2 tbsps freshly ground black pepper
- 1 tbsp kosher salt or sea salt
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp oregano
- 1 tsp sugar
- 2 tsps brown sugar
- THE BRISKET
- 5 lbs beef brisket (may use up to 7 lbs.)
Trim your beef brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4-cup of the rub. Cook's Note: You don't want such a thick crust that the smoke won't penetrate the meat. Let the brisket marinate overnight in the refrigerator.
Preheat your grill to 250 degrees F using charcoal and hickory. Using indirect heat, cook the brisket for 3-1/2 hours and flip. Cook another 3-1/2 hours, cooking for a total of 7 hours. (About 1-1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F. Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain and serve.