How to make it

  • I don't own a smoker, so I used my charcoal grill.
  • Soak the mesquite wood chips in the wine
  • Mix the ingredients for the rub and hand rub it into the meat...don't be shy with it
  • On the grill, get a small amount of coals going and keep them off to one side of the grill
  • When the coals are covered in ash add a small amount of the mesquite chips and place the beef brisket fat side up, away from the coals...indirect heat is a must for this.
  • Place the lid on so that the vent is above the meat. This will help circulate the smoke by the beef giving it a great, smokey flavor
  • Regulate the heat to stay between 200 and 225.
  • If it gets too hot, open the lid, or slide it over a bit until the temp is where you want it
  • Add a few coals every 30-60 minutes along with more mesquite chips each time
  • Cook for 4-5 hours like this
  • Remove from the heat and double wrap the brisket in aluminum foil and return to the grill
  • Cook for an additional 2 hours keeping the temp at the 200-225 range
  • Remove from the heat and allow to rest in the foil for about 30-45 minutes
  • I served mine with baked beans, cole slaw and sautéed summer squash
  • On the side I also had a deliciously tangy, spicy BBQ sauce...
  • Good luck!

Reviews & Comments 3

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  • jett2whit 4 years ago
    Yummy! Brisket is a special treat. When I get a chance I'll try this recipe!! Thanks!!
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  • 22566 4 years ago
    Reads mighty good.
    Kind Regards
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