5 pound brisket with a layer of fat 1/4- inch thick trimmed
0.3 cup pepper black
1.5 teaspoons brown sugar
1 teaspoon cayenne pepper
3 tablespoons chili powder
0.3 cup garlic powder
1.5 teaspoons onion powder
1 teaspoon oregano dried
1 cup salt
Equipment
bowl
frying pan
paper towels
grill
kitchen thermometer
aluminum foil
cutting board
Directions
Special equipment: 6 cups hickory wood chips, soaked in water for 30 minutes
Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.
Follow directions on your grill/smoker for indirect grilling.
Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals.
Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.
Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours.
Add coals and wood chips as necessary to maintain a constant temperature.
Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.
Mix ingredients together and store in an airtight container for up to 6 months.
