Preparation Time: 15 mins
Cook Time: 48 hrs
Ingredients
- Servings: 12
- 1 (8 -14 lb) beef brisket
- 1/4 cup paprika
- 1/3 cup kosher salt
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 3 tablespoons cumin
- 2 tablespoons chili powder
- 2 tablespoons ground pepper
- 2 tablespoons cayenne
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Recipe
- 1 trim the extreme excess fat from the brisket. not too much though, fat is good for keeping this thing moist!
- 2 rinse the brisket and pat it dry with paper towels.
- 3 mix all the dry ingredients together in a bowl.
- 4 generously coat one side of the brisket with the rub. "rub" it in with your hands really good. this is very important!
- 5 flip the brisket and repeat the process.
- 6 wrap the brisket in a few layers of plastic wrap. then one layer of foil. put it in the fridge for about 24 hours.
- 7 prepare your smoker for smoking or your grill for indirect heating. you are looking to have your cooking chamber between 225 and 240 degrees.
- 8 when grill is up to temp, place the brisket on the rack and wait!
- 9 smoke the meat for about 1 1/2 hours per pound. you are looking for an internal temp of 175-185 degrees at the thickest part of the brisket.
- 10 i use pecan wood chips for flavoring, but feel free to use hickory, cherry, or apple as well. i never use mesquite wood. also, make sure you don't use "green" wood or it will taste horrible! add a handful of soaked wood chips every 45 minutes for the first 8 hours.
- 11 some people like to "mop" a brisket. if you want to do this, do it during the second half of the process. look for a mop recipe online if you want to do this.
- 12 when it is done, wrap the brisket in foil and let it stand for about 30 minutes.
- 13 slice it against the grain and serve with rock and roll bbq sauce (on buns if you like).
- 14 i realize this may be more work than you are looking for. but if you want real bbq this is the way you gotta do it.
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