1 beef brisket, 5-6 lb., with a layer of fat at least 1/4 inch thick, preferably 1/2 thick
FOR RUB- 1 T salt, coarse
1 T chili powder
2 t sugar
1 t fresh ground black pepper
FOR BRINE- 2/3 C salt
1/2 C sugar
4 quarts water
cut slits in fat cap, 1 inch apart cross hatched, be careful not to cut into meat. dissolve 2/3 C salt, 1/2 C sugar in 4 quarts water. place meat in brine, refrigerate 2 hours, best over night. remove from brine, blot dry.
combine rub ingredients in bowl, mix with fingers. rub into brisket on all sides. wrap in plastic, refrigerate 4 hours or overnight.
set up grill for indirect cooking. use wood chips. place brisket, fat side up, in an aluminum pan. smoke cook the brisket indirect method 5-8 hours, (depending on size of brisket, temp. etc.) Baste brisket from time to time, when adding more coals and wood. cook to internal temp. 185 degrees
when tender enough to shred, remove from grill. let cool 15 minutes. thinly slice across the grain. pour pan juices on top. serve immediately.
serve with cole slaw, potato salad, Texas fries or toast, corn on the cob, or any combination
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