Preparation

• 1 In a small bowl, combine the seasonings. Rub 2 tsp over brisket. (Placed remaining seasoning mixture in an airtight container; save for up to 3 months for another use.) 
• 2 In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce.
• 3 Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 mins on each side or until browned.
• 4 Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly.
• 5 grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce.
• Source:
• adapted from www.tasteofhome.com