Preparation time: 1 hour
Cooking time: 8 to 10 hours
The time you invest in this brisket will pay big dividends. Timing and patience are the secret to the perfectly smoked brisket. At temperatures around 225°F. you are looking at 1 1/2 to 2 hours per pound. That means really low and slow.
Serve with your favorite barbecue sauce.
Hickory wood may also be used.
- In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.
- Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
- When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.
- Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 85°C. (165° to 170°F) and the meat is very tender. The exterior of the meat should be very black.
- Remove from the fire, trim off excess fat and carve against the grain into very thin slices.
In collaboration with the Texas Beef Council
Hints & Tips