Mix all of the mop sauce ingredients together and store overnight in the refrigerator.

Meat should be thawed completely before putting in the refrigerator overnight.

Allow meat to sit out at room temperature, uncovered/wrapped for 30 minutes.

Trim the flat, trying to leave about 1/4” thick of fat wherever possible.

Preheat the grill to 180 degrees.

Mix the dry rub ingredients together and rub it over every part of the brisket.

Once the grill is preheated, put a probe in the thickest part of the brisket and place the brisket on the grill, fat side up. Cook for 2 hours.

After cooking for 2 hours, turn the heat up to 275 degrees. Flip the brisket over, fat side down, and place in a disposable aluminum pan. While the grill is warming up, brush the mop sauce over every visible part of the brisket.

Cook for about 5 hours (until the probe reaches 190 degrees). Every hour, reapply the mop sauce as done previously.

When the probe reaches 190 degrees, take the brisket off the grill and allow the meat to rest for at least 15 minutes.

Cut the brisket against the grain into slices about 1/4” thick.