Rudy Davila's South Texas Mesquite Brisket

By dinachapman

Ingredients

• cups seasoning made up of:
• Prepare fire with mesquite wood only in pit
• Rub: mix the following ingredients
• 1/4 cup finely ground black pepper
• 1/4 cup salt
• 1/4 / cup paprika
• 1 tablespoon sugar
• 1/4 teaspoon turmeric
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Seasoning mix may be stored for a month in a sealed container

Preparation

Step 1

Soak mesquite chips in water for about 30 minutes before smoking. With a home style electric smoker, place chips in the bottom, fill the water pan in the middle, and start 'er up. Then prep your brisket.
Rub brisket thoroughly with rub and place on BBQ pit. Cook for 16 hours adding wood as needed to keep temperature at 225 degrees. Smoke for 5 to 6 hours if using a smaller 5 pound brisket.
*If cooking in an oven or BBQ add mesquite chips to a pan with water and use to steam (in oven or grill)