1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili powder, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
Remove the meat from the refrigerator and let come to room temperature.
Prepare a smoker with charcoal according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
Posted by Theresa Beck, Head of Circulation, and Terry Pierson, Library Clerk