"Made 20+ of Paula's perfect Brisket on my medium weber grill using indirect method pouring the water that soaks the hickory in the middle of the grill on to a homemade aluminum foil pan to make it a water smoker.

Prefer a 10 pound or larger brisket for big slices.

The rub seems to work best applied overnight double bagged it in plastic grocery bags tying the ends to enclose it.

Don't use too many coals or it will cook too fast and be tough. You can add 3-4 coals when needed once or twice during the 6 hours cooking time.

Wrap in foil when donea few hours before slicing to keep the juices inside.

Finally (optional) I am fortunate to own an electric slicer. Sliced thin it it makes perfect faquita's.

Warning; causes neighbors to go temporarily insane as the smell from the grill is killin em. Give them a small serving with a copy of Paula's recipe.

Please try it so you look like a pro!

Steve"