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