Smoked brisket


  1. 10 lb brisket cut in half and fat trimmed slightly
  2. Mesquite and pecan wood chips for smoker
  3. 1 cup brown sugar
  4. 3 tbsp salt
  5. 1/4 dark chili powder
  6. 1/4 cup paprika
  7. 1/4 cup onion powder
  8. 1/4 garlic powder
  9. 1 tsp cayenne pepper
  10. 1 cup yellow mustard for rub
  11. Even mix of Apple cider vinegar & coconut rum


  1. Trim slightly the fat from brisket and cut in half. Rub mustard all over it then dry spices mix.

  2. Prep smoker and bring temp to 235. Smoke for 6 hrs adding mixture of chips and spray with solution every hour.

  3. Place directly on heated grill for 1/2 to caramelize, then wrap in tin foil and continue to grill for an another 1 hour at low heat.

  4. Then remove from heat and allow to rest as long as possible (minimum 1 hr) best if 2-3 hrs serve with bbq sauce!

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