Ingredients

• Whole Beef Brisket (Prime cut from Costco)
• Olive Oil
• Kosher Salt
• Rub (RT's Heffer Dust)
• Au Jus Ingredients
• ~~~~~~~~~~~~~~
• Au Jus Gravy packet
• 3 tablespoons Beef Base
• 3 tablespoons Worcheshire Sauce

Directions

• 1.) Dry the brisket with a towel, trim the fat as desired and bind it with olive oil. add some kosher salt and liberally cover the brisket with rub.
• 2.) Wrap brisket in plastic wrap and place in refrigerator for 6-12 hours.
• 3.) Set grill to 225*
• 4.) Put brisket on grill with probes in the flat and in the point.
• 5.) If desired, spritz with Apple Cider every 1-2 hours
• 6.) Make the Au Jus gravy and heat it up in a pot.
• a.) 4 cups water
• b.) 3 tablespoons of beef base
• c.) 1 package of Au Jus mix
• d.) 3 tablespoons Worcheshire sauce
• 7.) When internal temp reaches 165*, double-wrap brisket in heavy foil and add some Au Jus before closing it up.
• 8.) Increase temp to 250 and continue cooking until inner temp reaches ~203 on both probes.
• 9.) Remove brisket from grill and put a third layer of foil around brisket. Wrap in a large beach towel and place in a cooler for 2-4 hours.
• 10.) Cut brisket against the grain; grain may change as you reach the point.
• 11.) Place sliced brisket in a pan with its own juices. Put the remaining Au Jus in a gravy boat to serve as needed.

Notes

• Brisket was 9.5 lbs from Costco before trimming the fat. Probably ~8.5 after trimming.
• Started the cook at 05:30.
• At 12:30, wrapped the brisket when the temps were at 169 and 163
• Increased the grill temp to 250* after wrapping.
• Probes reached 203* at 15:55.
• Could only keep it in the cooler for 2 hours, as we had Gail coming over for dinner and couldn't ask her to wait until 19:00. Still turned out excellent.
• Could have trimmed more fat from the underside of the point. I'll use this video as a guide next time - https://www.youtube.com/watch?v=fnofgbJvyGo

Photos