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Salt and Pepper brisket and sprinkle liberally with rib rub
Place in refrigerator for 20 minutes.
Light charcoal fire.
Brown brisket on each side a minimum of 10 minutes on covered grill. It is OK if it gets blackened,
Roll out enough foil so brisket can be sealed inside. Lay a bed of onions on the foil for laying the browned brisket on.
Lay brisket on onions. Cover top of brisket with remaining onions. Seal all inside of foil by rolling edge of foil together. Must be sealed well to hold juices in while cooking.
Lay on grill and close cover but make sure vents are open so fire does not go out. Cook approximately an hour per side, If larger then a 5 lb brisket add about 8 minutes per lb extra per side grilled.
Remove from grill and cool at least 10 minutes before slicing. Save juices for storing extra meat in. If desired use BBQ sauce of your choice on.
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gcoia 5 years ago[I posted this recipe.]