Tender Grilled Brisket

PLACE your cold brisket, fat side up, on a sheet pan. Trim excess fat to about 1/4-inch on each side of the brisket. Trim the corners of the brisket shape evenly, if you like.

MIX the seasonings in a small bowl or empty seasoning jar. SEASON the entire brisket generously, patting the seasoning to stick to it as you move it and turn it. Let the seasoned brisket rest as you prepare your grill.

PREHEAT your grill to 250°F. Turn off one burner. PLACE the seasoned brisket over the burner that is turned off so that it cooks over indirect heat. CLOSE the lid and cook for 6 to 7 hours, until and the brisket reaches at least 165°F in the thickest part on a meat thermometer and the seasonings have cooked to a crunchy bark on the brisket.

LAY a large (18x18-inch) sheet of the Reynolds Wrap Grill Foil with the dull, non-stick side up, on a counter or table. Carefully REMOVE the brisket using grilling gloves and PLACE in the center of the foil. BRING the long ends of foil up over the brisket and fold down several times on top of the brisket. FOLD the open ends several times to make a sealed packet around the brisket.

Carefully PLACE the wrapped brisket back on the grill. CLOSE the lid and continue cooking another 5 to 6 hours, until the brisket reaches about 200°F.

Using grilling gloves, carefully place the brisket on a cutting aboard to rest for about 1 hour. UNWRAP and SLICE the brisket against the grain with a sharp knife. Serve warm.