Brisket

Instructions:

Start preparing the brisket by removing any excess fat, but leave a thin layer of fat on the top to keep the meat juicy during smoking.
In a bowl, mix coarse sea salt, freshly ground black pepper, smoked paprika, garlic powder, onion powder and brown sugar to make a flavorful dry rub.
Rub the brisket on both sides with the dry rub, making sure all parts of the meat are well coated.
Let the brisket rest in the refrigerator for at least 1 hour, but preferably several hours, to allow the flavors to soak in well.
While the brisket is resting, you can prepare the grill.
Fill the grill with charcoal or briquettes and light it.
If you want to add an extra smoke flavor, soak the smoke wood chips in water and add them to the hot coals.
Place the brisket on the grill rack, away from direct heat, and add a drip pan or aluminum foil under the meat to catch the fat.
Insert the herQs Easy BBQ Core Thermometer into the thickest part of the brisket, without touching the bone.
Make sure the probe is securely attached.
Close the grill lid and let the brisket smoke slowly at a temperature of about 110-120°C.
Use the herQs Easy BBQ Core Thermometer to check the core temperature of the brisket.
Smoke the brisket for 6-8 hours, depending on the size of the meat and the desired doneness.
The brisket is done when the core temperature is between 93-96°C.
Remove the brisket from the grill and wrap it tightly in aluminum foil.
Let the meat rest for about 1 hour to allow the juices to redistribute.
Slice the brisket thinly against the grain of the meat and serve with your favorite barbecue sauce and side dishes.
With the herQs Easy BBQ Core Thermometer, you can ensure your brisket is cooked to perfection for a tender and flavorful meal!
Enjoy your meal!