A Basic Bourbon Marinade is easy. These flavors are all basics that work well with beef. Mix this up and score the fat on the brisket criss-cross style to let the marinade soak in then marinade the brisket overnight in a big ziplock bag. Double the recipe for a full size 10 pound brisket: 1/2 cup  Sugarhouse Distillery Bourbon ( I guess any bourbon will do if you cannot get this...) 1/2 cup  brown sugar 1/2 cup  mustard 1/2 cup  oil 1/2 cup  Worcestershire sauce 1/2 tablespoon HOT sea salt (unless you brine first) Once ready, I also rubbed some Tonguespank Garlic Grappa into the cuts and on the brisket for a little more spicy garlic zing. I lit the coals and brought y fancy new kamado grill up to temp and placed the little guy on the top rack with some drip pans beneath. Figure about 1-1.5 hours per pound of brisket at 225-240 degrees. Cook until internal temp is 190, then take it out to rest. It will continue to cook a bit, and the temp will get to 200. Once rested, slice across the brisket and enjoy!