Brisket Brine Recipe

Smoke with Mesquite for the best smoked brined brisket

Brisket:
1 (5-7 LBS.) BRISKET
1/4 CUP YOUR FAVORITE BEEF RUB
Brine: 
1/2 CUP KOSHER SALT
1 CUP LIGHT BROWN SUGAR
2 QUARTS WATER, BOILING
6 CUPS ICE

Dissolve salt, and sugar in water. Add ice then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight.
When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Beef Rub.
Start the grill on in direct heat with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225F and preheat, lid closed (10 to 15 minutes).
Place the brisket on the smoker, fat cap down and smoke for 3 hours. After 3 hours, double wrap the brisket in butcher paper and soak with Guiness and turn the temperature up to 275F. Cook meat until internal temperature reaches 203F (3-4 hours).
Unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Next, remove the brisket from the grill and let it rest for 15 minutes before carving.

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