Directions 4 steps | 430 Minutes
Measure and prep all ingredients.
Mix all the dry rub ingredients together in a medium bowl. Use immediately or store in an airtight container and store in a cool dark place.
Apply the dry rub liberally to the trimmed brisket, being sure to press the rub into the top, bottom, and sides of the meat. Ideally, let the meat rest with the rub for 1 hour. (See notes.)
Smoke on the grill or bake on a rack in a roasting pan at 250°F for 5-6 hours, until an internal temperature of 205°F is reached or the beef is fork-tender. If, when you move the brisket into the oven or grill, there are any exposed sections of meat, just reapply the reserved rub to those bare spots until the entire surface of the meat is covered. Enjoy!
- Once the brisket is cooking, it's best not to touch it, as you can peel off some of the rub, leaving a bare spot.
- It's usually best to wrap the brisket in foil after the crust is set, around the 4-hour mark.
- This recipe makes more than enough for a 10-pound brisket, which should easily feed 10 people. You can save the extra rub and keep it around for all your seasoning needs.
- Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
- The combination of dry honey and molasses gives a complex, subtle sweetness to your BBQ without overpowering the meat.
- Celery seed is added for flavor, but also to help develop the smoke ring if you are making traditional BBQ.
- Dry herbs are often overlooked in BBQ, but the combination of chervil, bay leaf, and rosemary in this recipe are your secret weapons.
- Scale the recipe up and package it in a pretty jar to gift to others.