Directions:
- In a bowl combine all the dry ingredients and blend well.
- Trim the 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.05 Kcal (708 kJ) | ||
| Calories from fat | 60.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 10% | |
|---|---|---|---|
| Cholesterol | 31.09mg | 10% | |
| Sodium | 471.76mg | 20% | |
| Potassium | 567.18mg | 12% | |
| Total Carbs | 20.09g | 7% | |
| Sugars | 10.65g | 43% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 12g | 24% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.6mg | 25% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 208.69 Kcal (874 kJ) | ||
| Calories from fat | 75.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 10% | |
|---|---|---|---|
| Cholesterol | 38.39mg | 10% | |
| Sodium | 582.39mg | 20% | |
| Potassium | 700.18mg | 12% | |
| Total Carbs | 24.81g | 7% | |
| Sugars | 13.14g | 43% | |
| Dietary Fiber | 7.77g | 25% | |
| Protein | 14.81g | 24% | |
| Vitamin C | 1.1mg | 1% | |
| Vitamin A | 0.4mg | 11% | |
| Iron | 5.6mg | 25% | |
| Calcium | 69.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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