Prep time 10 mins
Cook time 8 hrs
6 1/2 pounds beef brisket , (uncured)
Place brisket on baking pan. Rub all over with Cowboy Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place foil pan under grates on unlit side of grill to catch drippings. Place beef, fat-side up, on unlit side of grill. Close grill.
Grill 6 to 7 hours until internal temperature of thickest part of beef is 175°F to 180°F. Gently move and turn brisket every 2 to 3 hours. Carefully remove brisket from grill and wrap in foil.
Return beef to grill, placing it back on unlit side. Cook 30 to 60 minutes longer until internal temperature is 190°F.
Remove beef from grill. Let stand 15 to 20 minutes. Slice and serve with warm pan juices, if desired.
Smoking Tip: Soak 1 cup mesquite wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. (If your grill does not have a smoker box, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil.) Place smoker box under grill grates on one side of grill. Close lid. Continue as directed on Step 2. The side of the grill with the smoker box should be the lit side. Refill the smoker box with fresh wet wood chips every 1 1/2 to 2 hours.