From his childhood in the Lone Star State, Clint Cantwell gained a Texas-sized passion for all things barbecue and grilling. He is the editor of Grilling.com and pitmaster of the Smoke in da Eye competition.
You can find Clint outside of Memphis, Tennessee surrounded by a smoking hot grill, his wife, three children, and Charcoal the dog.
Rather than chicken or burgers, try this slow smoked brisket on the grill this weekend. Relax and enjoy your guests while this brisket slowly deepens with a smokey mustard flavor.
- 1 Brisket, 12-16lbs
- 1 cup bold brisket rub
- ¼ cup yellow mustard
Bold Brisket Rub
- 4 tbsp. Kosher salt
- 1 tbsp. granulated garlic
- 1 tbsp. course ground pepper
- 1 tbsp. smoked paprika
- 2 tsp. chipotle powder
- 2 tsp. ground cumin
Blend all ingredients of the brisket rub in a medium bowl and set it aside.
Prepare grill for indirect cooking (or smoker if available), approximately 250 degrees.
Trim brisket of all hard fat and trim remaining fat to approximately ¼-inch.
Rub both sides with a thin coat of yellow mustard.
Coat entire brisket liberally with bold brisket dry rub seasoning.
Place on grill (or smoker) away from the heat source.
Cover and allow the brisket to cook until it reaches 190 degrees internal temperature (approximately 8-10 hours).
Remove, rest for 15 minutes and slice against the grain.