Packer Trim
Packer trim brisket has plenty of fat and ideally weighs 8 to 10 pounds.

Rub 1 ounce of Only In New Orleans® Brisket Rub thoroughly for every 3 pounds of brisket.  Wrap and store in the refrigerator for 60 to 72 hours.

On hot grill sear both sides well, using extra heavy-duty aluminum to make a pan or boat to retain the juices.  Baste occasionally with fat side up.  Place away from direct heat.

Allow the brisket to smoke and cook on medium temperature 7 to 9 hours.  To cook the brisket in the oven, smoke only 2 to 3 hours then bake 2-3 hours at 350°F (a meat thermometer should read 180°F+).

After removing the brisket, wrap it in aluminum foil to keep it warm until ready to serve.  Remove the excess fat from the drippings and then add in your favorite BBQ sauce for a natural smoke flavor.

Butcher Trim
Butcher trim has less fat than the Packer trim.

Prepare Butcher trim brisket the same way as Packer trim.

Butcher trim brisket is seared less so it does not burn.