Texas-style Barbecued Brisket

Total Time: 16 hrs Preparation Time: 8 hrs Cook Time: 8 hrs

Ingredients

• Servings: 10
• 1 (5 -6 lb) beef brisket, with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
• 1 tablespoon coarse salt (kosher or sea)
• 1 tablespoon chili powder
• 2 teaspoons sugar
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin
• 1 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained

Recipe

• 1 rinse brisket under cold running water; blot dry with paper towels.
• 2 combine the remaining ingredients in a bowl; toss with your fingers to mix.
• 3 rub mixture into the brisket on all sides.
• 4 wrap the brisket in plastic and let marinate, in the refrigerator, for 4-8 hours.
• 5 set up the grill for indirect grilling (no drip pan is necessary for this recipe).
• 6 for gas grill—place as many wood chips as you can in the smoker box and preheat the grill to high; when smoke appears, decrease heat to medium-low.
• 7 when ready to cook, unwrap brisket and place, fat side up, in a foil pan; place the pan in the center of the hot grate, away from the heat; cover the grill.
• 8 smoke-cook the brisket, using the indirect method, until tender enough to shred with your fingers, 5-8 hours (the cooking time will depend on the size of the brisket and heat of the grill).
• 9 baste the brisket from time to time with the fat and juices that accumulate in the pan.
• 10 **for gas grill, make sure you start with a full tank of gas.
• 11 remove the brisket pan from the grill and let cool for 15 minutes.
• 12 transfer the brisket to a cutting board; thinly slice across the grain, using a sharp knife.
• 13 transfer the sliced meat to a platter, pour the pan juices on top, and serve immediately.