This is Brisket the way it is supposed to be made. Be alert...this requires you to cook it 1 1/2 hours per pound of brisket! It is well worth the effort...trust me!
- Trim the extreme excess fat from the brisket. Not too much though, fat is good for keeping this thing moist!
- Rinse the brisket and pat it dry with paper towels.
- Mix all the dry ingredients together in a bowl.
- Generously coat one side of the brisket with the rub. "Rub" it in with your hands really good. This is very important!
- Flip the brisket and repeat the process.
- Wrap the brisket in a few layers of plastic wrap. Then one layer of foil. Put it in the fridge for about 24 hours.
- Prepare your smoker for smoking or your grill for indirect heating. You are looking to have your cooking chamber between 225 and 240 degrees.
- When grill is up to temp, place the brisket on the rack and WAIT!
- Smoke the meat for about 1 1/2 hours per pound. You are looking for an internal temp of 175-185 degrees at the thickest part of the brisket.
- I use Pecan wood chips for flavoring, but feel free to use Hickory, Cherry, or Apple as well. I never use Mesquite wood. Also, make sure you don't use "green" wood or it will taste horrible! Add a handful of soaked wood chips every 45 minutes for the first 8 hours.
- Some people like to "mop" a brisket. If you want to do this, do it during the second half of the process. Look for a mop recipe online if you want to do this.
- When it is done, wrap the brisket in foil and let it stand for about 30 minutes.
- Slice it against the grain and serve with Rock and Roll BBQ sauce (on buns if you like).
- I realize this may be more work than you are looking for. BUT if you want REAL BBQ this is the way you gotta do it.