Recipe by riffraff
This came in 2nd place at the 1993 Pioneer Days BBQ cook-off in Fort Worth, Texas. After much discussion about the differences between northern BBQ and southern BBQ this recipe shows that the real difference lies in the cooking method. When preparing your smoker please use hickory or pecan wood. If you use charcoal briquets and woodchips, soak the chips in water for better burning and more smoke flavor.
- 9 -10 lbs beef brisket (with fat cap on)
- 1⁄3 cup honey or 1⁄3 cup maple syrup
- 11 ounces chili powder (light)
- 5 tablespoons dark chili powder
- 5 tablespoons cracked black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon cayenne (or more)
- 1 tablespoon seasoning salt
Directions See How It's Made
- Rub down brisket and let set at room temp.
- for at least 2 hours.
- Smoke at 225 to 250 degrees for 5 to 6 hours.
- Wrap in foil with 1/3 cup of honey or maple syrup.
- Cook another 4 to 5 hours or until meat reaches 200 degrees internally.
- Pull off pit and let rest 1 hour.
- Slice and eat.