I have never done a brisket before so I wanted to start small.. I was able to find a little 6 lb brisket to do the first run on my new Kamado grill.
A Basic Bourbon Marinade is easy. These flavors are all basics that work well with beef.
Mix this up and score the fat on the brisket criss-cross style to let the marinade soak in then marinade the brisket overnight in a big ziplock bag.
Double the recipe for a full size 10 pound brisket:
1/2 cup Sugarhouse Distillery Bourbon ( I guess any bourbon will do if you cannot get this…)
1/2 cup brown sugar
1/2 cup mustard
1/2 cup oil
1/2 cup Worcestershire sauce
1/2 tablespoon HOT sea salt (unless you brine first)
Once ready, I also rubbed some Tonguespank Garlic Grappa into the cuts and on the brisket for a little more spicy garlic zing.
I lit the coals and brought y fancy new kamado grill up to temp and placed the little guy on the top rack with some drip pans beneath. Figure about 1-1.5 hours per pound of brisket at 225-240 degrees.
Cook until internal temp is 190, then take it out to rest. It will continue to cook a bit, and the temp will get to 200. Once rested, slice across the brisket and enjoy!