Texas Barbecued Brisket

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.

• Ready In: 10 hrs 30 mins
• Yields: 8 pounds

Ingredients

• 9 -10  lbs beef brisket (with fat cap on)
• 1⁄3 cup honey or 1⁄3 cup maple syrup

• Brisket Rub

• 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

1. Rub down brisket and let set at room temp.
2. for at least 2 hours.
3. Smoke at 225 to 250 degrees for 5 to 6 hours.
4. Wrap in foil with 1/3 cup of honey or maple syrup.
5. Cook another 4 to 5 hours or until meat reaches 200 degrees internally.
6. Pull off pit and let rest 1 hour.
7. Slice and eat.