Course: Main Course
Keyword: Beef, Holiday, Jewish, Passover
I actually double my recipe and make two 4 lb briskets. Your time will change drastically if you buy a whole brisket instead of smaller, cut briskets, but your meat will taste delicious. So prepare for a day of babysitting your grill if you opt for a full size, uncut brisket. Also, at least quadruple your rub and mop for a full size brisket. For a full size brisket I'd grill at a lower heat (closer to 250-300F) for the duration rather than a higher heat to prevent too much charring on the outside, and add some coals at the end to boost the temp for that tasty outter crust.