- 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
Click here to see how she does it.
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.
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