Texas Smoked Barbecue Brisket is always prepared with a dry rub, with amazing results every time. One serving of this will entice the palate for more. Served with corn bread, rice and beans, and a vegetable, this is one great meal. Serve in Texas-sized portions.
- 1 beef brisket (10 to 12 pounds)
- 1/4 Cup Kosher salt
- 1/4 Cup sugar
- 1/4 Cup brown sugar
- 1/4 Cup cumin
- 1/4 Cup chili powder
- 1/4 Cup freshly-cracked black pepper
- 2 Tablespoons Cayenne pepper
- 1/2 Cup paprika
- In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.
- Cook with fat side up! Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite. When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.
- Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165 to 170 degrees and the meat is very tender. The exterior of the meat should be very black. Remove from the fire, trim off excess fat and carve against the grain into very thin slices.
Comments: The time you invest in this brisket will pay big dividends.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
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