- 10 lb brisket cut in half and fat trimmed slightly
- Mesquite and pecan wood chips for smoker
- 1 cup brown sugar
- 3 tbsp salt
- 1/4 dark chili powder
- 1/4 cup paprika
- 1/4 cup onion powder
- 1/4 garlic powder
- 1 tsp cayenne pepper
- 1 cup yellow mustard for rub
- Even mix of Apple cider vinegar & coconut rum
Trim slightly the fat from brisket and cut in half. Rub mustard all over it then dry spices mix.
Prep smoker and bring temp to 235. Smoke for 6 hrs adding mixture of chips and spray with solution every hour.
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.
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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