Bare Naked Brisket

• 2 tablespoons brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared mustard
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 2 teaspoons cayenne pepper
• 4 garlic cloves, minced
• 1 whole beef brisket (10 to 12 pounds)

1. In a small bowl, combine the seasoning paste ingredients and mix well.
2. Smear the entire brisket with the paste until evenly coated.
3. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
4. When the cooker reaches 225F, place the beef brisket on the void side of the grill and close the lid.
5. Cook for 8 to 10 hours, until the internal temperature of the brisket reaches 185 to 190F.
6. Remove the brisket to a pan and cover.
7. Let the meat rest in the pan covered for 1 hour.
8. Slice the brisket across the grain of the meat and serve.
9. Indirect heat
10. Hickory, Oak

brown sugar, kosher salt, paprika, worcestershire sauce, mustard, onion powder, black pepper, cayenne pepper, garlic, beef brisket

Taken from www.epicurious.com/recipes/food/views/bare-naked-brisket-377278 (may not work)