Using a sharp knife trim fat on the fatty brisket, leaving only about 5mm thick. On the meat side be sure to remove the membrane.
Place your rub recipe in your bowl, a mix throughly.
Coat your brisket with olive oil and apply your rub seasoning evenly. Place brisket in your fridge until you are ready to cook.
Soak your Mesquite Wood Chips for at least 15-30minutes
At the Barbecue:
Set your grill for indirect heat and preheat to 110°C.
Place your soaked wood chips into a smoke box if using a gas grill, and place smoke on direct heat. If using a charcoal grill, place wood chips directly on your charcoal briquettes
Place your brisket in your grill at indirect heat. Leave in your grill until internal temperature reaches 70°C internal. Accasionally spray your brisket ever hour and half.
Once internal temperature reaches 70°C, remove from grill and wrap with aluminum foil.
Place back into grill at indirect heat and grill till brisket reaches internal temperature of 96°C.
Remove from grill and let it rest for 2hrs.
Unwrap the brisket and cut into thin slices. Serve with favorite BBQ sauce.
