Article in English: When it comes to brisket, the better your starting materials are, the better your finished product is likely to be. While it's always possible to ruin a good piece of meat (or to make something great out of a mediocre piece of meat), in general, the very best brisket comes from the highest-quality meat. In addition, because cooking brisket is an enormous time investment compared to other meat dishes, you'll want to make sure that the time and effort you spend on your brisket is worth it. In the U.S., meats are typically assigned one of four quality grades. From lowest to highest, they are: select, choice, prime, and wagyu. Try to get the highest-quality cut possible. Avoid “select” meats, which can be somewhat tough and flavorless, unless you have no alternative. For this grilling recipe, we'll use a dry rub (a dry, powdery mixture of spices and seasonings that, as its name suggests, is rubbed directly onto the meat). For a great dry rub recipe, see the ingredients section above, or, alternatively, use your own recipe — there are literally hundreds of great ones online. Regardless of the dry rub recipe you use, you'll apply it to the brisket basically the same way: wiping it on with your hands to give it a thorough coating. It can be slightly easier to apply your dry rub if you wet your brisket with a light spritzing of water beforehand. This moisture helps the dry ingredients of the rub adhere to the meat but quickly evaporates during cooking, ensuring the meat achieves a proper blackened “bark”. Some brisket grillers like having having a bowl of "mop sauce" handy for basting, brushing or "mopping" the brisket as it cooks. This thin, flavorful sauce allegedly keeps the brisket moist and juicy. However, some grillers discourage this practice, claiming that it prevents the formation of a crispy "bark" on the outside of the meat and prolongs the cooking process. If you'd like to try making a mop sauce, try mixing together the ingredients in the recipe provided above, or use your own! If you make your own mop...

Summary in Indonesian:
Mulailah dengan daging segar dan berkualitas tinggi. Gunakan olesan kering yang sederhana. Pilihan lain, siapkan saus oles. Nyalakan pemanggang Anda. Masak daging Anda di bagian yang tidak langsung terkena sumber panas. Secara opsional, tambahkan serpihan kayu untuk asap. Ketika sudah selesai, keluarkan brisket dan sajikan.