BBQ brisket dry rub style

BBQ brisket dry rub style

Submitted by Fred Levko


  • 10-12 pound flat cut brisket 

For the rub:

  • 2 tablespoons whole black peppercorn– coarse
  • cracked
  • 1 tablespoon cumin seeds– ground
  • 1 tablespoon mustard seeds—ground
  • 1 tablespoon kosher salt
  • 2 tsp garlic—coarse
  • 1 tablespoon onion flakes– ground
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper

Meat preparation:

Pat meat dry. Grind rub ingredients to coarse consistency—rub entire surface of meat—pierce through flat fat side of meat with fork every 1/2 inch with carving fork

Weber grill preparation:

  1. 20-30 charcoal briquettes along one side–ignite coals wait until covered in white ash.
  2. Place 1 quart water in fireproof bowl placed in center of the grill. Place meat on center of grill rack on aluminum foil with fat side up –fold one edge of foil near coals to deflect heat.
  3. Place 1 cup mesquite wood chips on hot coals. 
  4. Cover grill with lid and cook for five hours with temperature around 300 degrees. Add 5-7 charcoal briquettes every hour to maintain 300 degrees as required.
  5. Remove from grill and allow meat to rest 20 minutes. Carve against meat grain. Serves 12 to 14.