1 9-to-10-pound beef brisket
1 cup mustard sauce
1 cup barbecue seasoning or rub
Trim brisket fat to 1/8 to 1/4 -inch; trim fat pockets flush with side of brisket. Coat fat side with some of mustard sauce; sprinkle with some of barbecue seasoning. Turn brisket. Repeat procedure with remaining sauce and seasoning.
Place brisket fat side up on grill rack in covered medium grill with a water pan. Arrange brisket with large end to the heat source. Cook at 230 to 250 degrees over indirect heat for 8 to 12 hours. Turn and mop brisket after 4 to 6 hours; rotate blade portion to heat. Turn and mop every 11/2 hours until cooked through. Brisket is done when you can insert probe into meat easily and remove without any resistance.
Yield: 30 servings
Source: Carolyn Wells in the Kansas City Barbecue Society Cookbook
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.