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Categories:
brown sugar sugar salt chili powder paprika black pepper ground cumin garlic onion powder cayenne pepper brisket
Viewed: 18 - Published at: a year agoIngredients
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup salt
- 1/3 cup chili powder
- 1/4 cup paprika
- 6 tablespoons black pepper
- 3 tablespoons ground cumin
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 1 tablespoon cayenne pepper
- One 10- to 12-pound whole, packer trim beef brisket
Method
- Special equipment: a smoker or grill
- Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well.
- Set aside.
- Trim all the hard fat from the brisket.
- Trim all the soft fat to 1/4 inch.
- Prepare a smoker or a grill, following the manufacturer's directions.
- Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor.
- Generously cover all sides of the brisket with the rub and gently massage it in.
- Reserve the leftover rub.
- Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound.
- For example, a 10-pound brisket may need to smoke for about 10 or more hours.
- Monitor the internal temperature.
- Separate the point of the meat from the flat.
- At this time you can slice the flat part off the brisket and eat.
- Trim the visible fat from the brisket point and coat it with the reserved rub.
- Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes.
- Cut into chunks and transfer them to a serving platter.
- Serve it hot with your favorite sauce on the side.
