Food Network: Texas Brisket

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Texas Brisket
Recipe courtesy Paula Deen

Ingredients
1 (5 to 6-pound) brisket, trimmed but left with a
layer of fat about 1/4- inch thick
6 tablespoons House Seasoning, recipe follows
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
6 cups hickory wood chips, soaked in water for 30 minutes

Instructions

Rinse brisket thoroughly under cold water and pat dry
with paper towels. In a small bowl, mix together House Seasoning, chili powder,
brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all
sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked
chips into the chip box, or make a pouch with tin foil for the chips, then place
pouch directly on the coals. Place brisket fat side up in a large disposable
aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in
the center of the meat reads about 190 degrees F, about 6 hours. Add coals and
wood chips as necessary to maintain a constant temperature. Transfer the brisket
to a cutting board to rest for about 10 minutes. Slice the brisket across the

grain and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups