Rub in the McCormick Grill Mates Smokin' Texas rub on all sides of the brisket. Place the seasoned brisket in the foil pan and tightly cover with a sheet of aluminum foil. Refrigerate overnight. Keep the brisket refrigerated until you are ready to place it on the grill.
In order to smoke/cook the brisket low and slow, it should be placed on the grill grate cold and not at room temperature.
Light the charcoal and keep the coals to one side of the grill and place the brisket on the opposite side of the grill to cook it slowly over indirect heat.
Once the coals are lit, sprinkle some of the mesquite chips over the coals. Ideally, I was trying to keep the temperature on the grill between 275 degrees F and 300 degrees F, which for the most part I was able to maintain. In the very beginning, temperature on the grill spiked at 350 degrees F. After closing off one of the vents a little to slow down how fast the fire was burning the coals, and adding a small pan of water on the grill, the temperature gradually dropped and I was able to maintain a temperature of 280 degrees F the remainder of the cooking time.
Was the foil pan for later use.
I checked on the brisket after one hour to check the grill temperature and to add more wood chips. After 2 hours, I turned the brisket and continued to cook it for 2 more hours. After the 4th hour, the internal temperature on an instant read thermometer read 160 degrees F which is what I wanted.
The brisket was then placed in back in the clean foil pan along with the small pan of water and tightly covered with aluminum foil. I add more lit coals and wood chips as the temperature on the grill was beginning to drop and continued cooking the brisket for another 1-1/2 hours.
After removing the brisket from the grill, I placed the pan on a cooling rack and left it covered to allow it to rest for one more hour.
This brisket cut like butter, was so moist and flavorful. The McCormick Grill Mates Smokin' Texas BBQ rub was sensational!
So don't forget to stop by McCormick's Grillerhood and become a part of the a growing grilling social network!
Share with all of us your number one "Rule of Grilling"!
Disclosure - I have been compensated by McCormick in all relevant communication mediums, including without limitations on Facebook, Twitter, any blog posts.