COOK IT.
Open your grill and put your rotisserie spit into place. Plug it in, and switch it on.
Bonus Step: As the brisket cooks, fat will drip down onto the grill. To capture all that flavor by placing a drip pan filled with vegetables beneath the brisket. The drippings and the veggies will make a delicious gravy to enjoy with your sliced brisket!
Using a basting brush, coat the brisket all around with your sauce mix, and close the lid.
Baste every 30 minutes while the brisket cooks over low heat. About 4-5 hours depending on grill temperature and meat thickness.
Towards the end of cooking, pause the rotisserie spit, and use a digital meat thermometer to take the temperature of the brisket at its thickest part. The brisket is done when it reaches a tender internal temperature of 205º.
Carefully remove the brisket from the grill and the rotisserie skewer, wrap it in foil, and allow it to rest for 45 minutes (don’t worry, it’ll still be hot).
Thinly slice the brisket into about ¼ inch slices.
You just spent hours grilling the perfect brisket. Now take your time enjoying every bite of it.