Holly's Texas Brisket Recipe

Preheat grill for medium-low heat or 270 degrees F (132 degrees C) and lightly oil the grate.

Whisk chili powder brown sugar salt garlic powder onion powder ground black pepper and dry mustard together in a small bowl to create the dry rub.

Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side rubbing into the pierced fat.

Cook brisket uncovered and fatty-side up on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.

Preheat oven to 270 degrees F (132 degrees C).

Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket about 8 more hours. Let meat rest 30 minutes before slicing.