Smoked Brisket on a Kamado Style Charcoal Grill

!±8± Smoked Brisket on a Kamado Style Charcoal Grill

Watch more recipe videos here! www.bbqguys.com Chef Tony of BBQGuys.com shows you step by step how to prepare and smoke a large beef brisket on a Kamado Style Charcoal grill and smoker. Be sure to visit BBQGuys.com for all your BBQ and Outdoor Kitchen needs! Ingredients: Wood: 3-4 cups (I used cherry 1 1/2cups & Hickory 2cups) Extra Virgin Olive Oil - 1/4 Cups Rosemary (dry) - 1 TBL Garlic Powder - 2 TBL Turbinado Sugar - 2 TBL Chili Powder - 2 TBL Paprika - 2 TBL Cayenne Pepper - 2 TBL Celery Seed - 2 tsp Oregano (dry) - 1 TBL Thyme (dry) - 1 TBL Kosher Salt - 2 TBL Black Pepper (cracked) - 2 TBL If Spraying: Apple Cider - 1/2 Cups Apple Cider Vinegar - 1/2 Cups After trimming your briskets fat layer down to about 1/4 inch and removing any large membranes or "silverskin", rub generously with olive oil and rub in your spice blend with the backs of your hands (this is more fun than it sounds). Next double wrap your brisket tightly with plastic wrap and place in the refrigerator for at least 2 hours, but preferably over night. While waiting, soak your wood chips and set up your grill or smoker for indirect cooking. When ready, remove brisket from refrigerator and place straight on a 225F degree grill, fat side down. If spraying your brisket, blend the apple cider and apple cider vinegar in a spray bottle and spritz every 2-3 hours. Your brisket will take between 1 1/4 -2 hours per pound, depending on many different factors. With that said, insert an internal temperature ...