Whole brisket 7-10 lbs.
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp paprika
2 tbsp chili powder
2 tbsp kosher salt
2 tbsp coarse ground black pepper
1/4 cup brown sugar
¼ cup Worcestershire
¼ cup apple juice
Trim the fat cap to ¼” thick. Then, score the fat in 3/8” squares
Mix together garlic powder, onion powder, paprika, chili pepper, brown sugar, kosher salt and pepper in a small bowl. Rub thoroughly into the meat. Refrigerate for 6-8 hours or overnight. Return the brisket to room temperature before you begin to cook it.
When ready to cook, Set the temperature to 185 degrees.
Place brisket, fat side up on grill grate. Cook this way for 5 hours. Spritz with an apple juice/Worcestershire mix every hour or as desired.
Wrap the brisket in foil and drizzle the apple juice/Worcestershire mix inside the foil onto the meat.
Turn grill to 215 degrees, and cook until it reaches an internal temperature of 201 degrees.
Once finished, remove from grill, unwrap from foil and let rest for 15 minutes.
Cut against the grain. Grill buns, add spicy mayo, brisket, and slaw.
Serve and Enjoy!