🔥 Smoked Beef Brisket on the Grill

📝 Ingredients

* 1 whole beef brisket (5–6 lbs, ideally with a fat cap)

* 1/4 cup BBQ dry rub (or mix below)

* Dry rub (DIY):

• 2 tbsp kosher salt

• 2 tbsp black pepper

• 1 tbsp paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp cayenne (optional)

Additional Salt and pepper

Instructions:

1. Prep Brisket: Trim fat (leave 1/4”), rub with dry rub. Rest 30–60 min or overnight.

2. Prep Grill: Soak wood chips 30–60 min. Set up indirect heat with drip pan. Heat to 225–250°F.

3. Smoke: Place brisket fat-side up. Add chips every 1–1.5 hrs. Spritz with water/apple juice every 2 hrs.

4. Wrap : At 160°F (~6 hrs), wrap in butcher paper and add about 1 cup of beef tallow and continue cooking.

5. Finish: Cook until 195–203°F, probe should slide in easily.

6. Keep wrapped and rest 1 hr