BBQ Brisket

1 . Stage

Heat grill to 350º. Trim fat cap of brisket so there’s just a thin, even layer. 

2 . Stage

Combine 2 tablespoons each onion powder, garlic powder, sugar, mustard powder, chili powder, and 2 teaspoons salt in a small bowl. Rub evenly over the entire surface of the meat. Let sit at room temperature, uncovered, for 20 minutes.

3 . Stage

Place the brisket fat-cap-side down over a direct flame and cook until spices are browned, about 10 minutes. Flip and grill the other side for about another 10 minutes.

4 . Stage

Adjust grill heat to 250º. Move brisket to the grill's cool zone and close the lid. After 2 hours, insert an instant-read thermometer into the thickest part of the meat. When it reads 180º, transfer the brisket to a large piece of foil and replace it on the grill. Crimp the edges up slightly so it will catch the juices from the meat as it finishes cooking.

5 . Stage

Close the grill and continue cooking until the meat reaches 200°, 45 minutes to 1 hour more. 

6 . Stage

Transfer to a cutting board and tent with aluminum foil. Let rest 30 minutes.

7 . Stage

In a medium microwave-safe bowl, combine the ketchup, Worcestershire sauce, remaining tablespoon each onion powder, garlic powder, sugar, mustard powder, chili powder, the apple cider vinegar, and 1 teaspoon salt. Microwave until warm, about 1 minute. Stir in any juices that collected in the foil, if you like.

8 . Stage

Slice the meat against the grain and serve with the sauce.