Prep 8 hrs
Cook 8 hrs
- 1 (5 -6 lb) beef brisket, with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
- 1 tablespoon coarse salt (kosher or sea)
- 1 tablespoon chili powder
- 2 teaspoons sugar
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
- 1 1⁄2 cups wood chips, soaked for 1 hour in water to cover, then drained
- Rinse brisket under cold running water; blot dry with paper towels.
- Combine the remaining ingredients in a bowl; toss with your fingers to mix.
- Rub mixture into the brisket on all sides.
- Wrap the brisket in plastic and let marinate, in the refrigerator, for 4-8 hours.
- Set up the grill for indirect grilling (no drip pan is necessary for this recipe).
- For gas grill—place as many wood chips as you can in the smoker box and preheat the grill to high; when smoke appears, decrease heat to medium-low.
- When ready to cook, unwrap brisket and place, fat side up, in a foil pan; place the pan in the center of the hot grate, away from the heat; cover the grill.
- Smoke-cook the brisket, using the indirect method, until tender enough to shred with your fingers, 5-8 hours (the cooking time will depend on the size of the brisket and heat of the grill).
- Baste the brisket from time to time with the fat and juices that accumulate in the pan.
- **For gas grill, make sure you start with a full tank of gas.
- Remove the brisket pan from the grill and let cool for 15 minutes.
- Transfer the brisket to a cutting board; thinly slice across the grain, using a sharp knife.
- Transfer the sliced meat to a platter, pour the pan juices on top, and serve immediately.