Get in to SUMMER SMOKING!!!
1, 5-7 lb. Brisket
¼ cup Beef Rub
½ cup Kosher Salt
1 cup Light Brown Sugar
2 quarts Water, boiling
6 cups ice
Dissolve salt, and sugar in water add ice, then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight.
When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Beef Rub.
Start the grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed (10 to 15 minutes).
Place the brisket on the smoker fat cap up and Smoke for 3 hours. After 3 hours double wrap the brisket on foil and turn the temperature up to 275 for 4 more hours.
After 4 hours, unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Next, remove the brisket from the grill and let it rest for 10 to 15 minutes before carving.