DRY MIX
5 parts salt
1 1/2 parts cayenne
2 parts black pepper
1/2 part garlic powder
1 part paprika
1 part allspice
Mix all ingredients together and librally season a 10-12 lb whole untrimed beef brisket on both sides-rub it in and let sit at room temp for an hour.
Prepare bar-B-que/smoker. Soak wood chunks (oak or mesquite is good, pecan is wonderful) in water for 45 min. When smoker temp is between 225-250 add the wood to the fire and place the brisket on the smoker (indirect heat) fat side up. Maintain that heat range and cook 4 hours--DO NOT OPEN THE SMOKER!! Add charcoal and wood chunks to the fire to maintain temp and smoke. Do not get too hot.
Wrap or cover the brisket with aluminum foil and transfer to a 225 oven for another 4 hrs. Take out meat and let rest 20 mim. Slice on the bias AGAINST the grain. Happy 4th from Texas!!!
5 parts salt
1 1/2 parts cayenne
2 parts black pepper
1/2 part garlic powder
1 part paprika
1 part allspice
Mix all ingredients together and librally season a 10-12 lb whole untrimed beef brisket on both sides-rub it in and let sit at room temp for an hour.
Prepare bar-B-que/smoker. Soak wood chunks (oak or mesquite is good, pecan is wonderful) in water for 45 min. When smoker temp is between 225-250 add the wood to the fire and place the brisket on the smoker (indirect heat) fat side up. Maintain that heat range and cook 4 hours--DO NOT OPEN THE SMOKER!! Add charcoal and wood chunks to the fire to maintain temp and smoke. Do not get too hot.
Wrap or cover the brisket with aluminum foil and transfer to a 225 oven for another 4 hrs. Take out meat and let rest 20 mim. Slice on the bias AGAINST the grain. Happy 4th from Texas!!!
"He who sups with the devil should have a. long spoon".