Rinse the brisket thoroughly under cold water and pat dry with paper towels.
In a small bowl, mix together the House Seasoning, chili powder, sugar, onion powder, oregano, cayenne. Rub the brisket with the spice rub on all sides. Place the brisket fat side up in a large disposable aluminum pan and let it sit while your grill/smoker heats to a low temperature of 250 to 300 degrees F.
Follow the 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 and place the pouch directly on the coals.
Place the pan with the brisket in the center of the grate and cover the grill. Slow-grill the brisket until it is tender and an instant-read thermometer inserted in the center of the meat registers about 190 degrees F, about 10 to 12 hours. Add coals and wood chips, as necessary, to maintain a low temperature.
Transfer the brisket to a cutting board to rest for about 30 minutes. *Cook's Note: The meat will shred if you try to slice it right off the grill.
Slice the brisket across the grain to serve.
1 cup table salt
1/4 cup pepper
1/4 cup garlic powder
Mix ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.
Yield: 1 1/2 cups
Recipe courtesy of Paula Deen