Texas-Style Barbecued Brisket

Steven Raichlen

• Ready In: 16 hrs
• Serves: 10-12

Ingredients

• 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

• Other

• 1 1⁄2 cups  wood chips, soaked for 1 hour in water to cover, then drained

Directions

1. Rinse brisket under cold running water; blot dry with paper towels.
2. Combine the remaining ingredients in a bowl; toss with your fingers to mix.
3. Rub mixture into the brisket on all sides.
4. Wrap the brisket in plastic and let marinate, in the refrigerator, for 4-8 hours.
5. Set up the grill for indirect grilling (no drip pan is necessary for this recipe).
6. 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.
7. 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.
8. 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).
9. Baste the brisket from time to time with the fat and juices that accumulate in the pan.
10. **For gas grill, make sure you start with a full tank of gas.
11. Remove the brisket pan from the grill and let cool for 15 minutes.
12. Transfer the brisket to a cutting board; thinly slice across the grain, using a sharp knife.
13. Transfer the sliced meat to a platter, pour the pan juices on top, and serve immediately.