Brisket-Texas Smoked

By robotiger

Ingredients

• 1 large untrimmed brisket
• 1/4 cup paprika
• 2 tablespoons chili powder
• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 2 tablespoons cumin
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• 2 tablespoons ground coriander
• 2 tablespoons oregano
• 3 or 4 Mesquite chunks

Preparation

Step 1

Mix the spices, salt and sugar well, then coat the mixture onto the brisket. Remember to get that dry rub into the meat on both sides, score the fat on the fatty side. Cut down into the fat far enough to just expose the meat in a pattern of one inch squares. Plastic wrap it and let it rest in the refrigerator overnight.

Smoke with mesquite chunks. When the internal temperature reaches 190 degrees, take it off, cover it, and let rest for thirthy minutes before slicing it across the grain.