Shelly's Recipe

BEEF BRISKET

Category: Beef Steaks

1 whole beef brisket (point and flat) about 9-11 lbs
4 tbsp paprika
2 tbsp chili powder, ground cumin, dark brown sugar and salt
1 tbsp ground oregano and sugar
1 tbsp ground black and ground white peppers
2 tsp cayenne pepper

Mix all dry ingredients together in a small bowl to create the rub. Apply dry rub liberally to all sides of brisket. Wrap tightly in plastic wrap and refrigerate for 2 to 48 hours. One-hour prior to cooking, remove brisket from refrigerator and unwrap.

Make a fire using 2 quarts of charcoal briquettes in a pile on one side of a grill. Wrap 4 - 6 hickory wood chunks in a double sheet of heavy-duty tin foil, and prick at least 6 holes in the top of the foil pouch with a knife tip. When fire is ready, place tin foil pouch on top of ash covered coals. Set grill rack in place, and position brisket, fat side up, on side of rack opposite fire. Make sure that both top and bottom grill vents are open. Position holes in lid directly over brisket and cover grill.

Grill/smoke brisket without removing the lid, so that smoke permeates the meat for 2 hours. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Take brisket off the grill and wrap in a double layer of foil that is well sealed. Place the brisket on a baking sheet and bake until internal temperature of meat reaches 210 degrees exactly, about 3 to 3 1/2 hours.

Remove brisket from oven, loosen foil at one end to release the steam, and allow to rest for 30 minutes. Drain juices into a bowl and remove fat, then add to your favorite barbecue sauce. Unwrap brisket and separate the flat cut from the point cut. Slice thinly across the grain of the meat.