Texas Style Smoked Brisket
The Rub is adapted from a recipe by Derrick Riches of aboutFood.com .
5 tablespoons paprika
3 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
¼ cup minced parsley
1 tablespoon minced lovage (if available)
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano or thyme
¼ teaspoon hot chili powder
(I use 1 teaspoon ghost pepper salt from Savory Spice)
Full Brisket — 7-14 pounds trimmed of silverskin
Directions: Preheat smoker to 200-250°F.
Combine all ingredients. This can be frozen and used later.
Remove brisket from refrigerator and bring to room temperature. 1 hour before cooking. Rub with enough mustard to provide a sticky surface for the spices.
Sprinkle and pat as much of the spice mixture over the entire surface of the brisket as will stick. Be sure to get the sides as well.
Allow to cure for 1 hour before putting on the bbq.
See the link above on the smoking technique. Pretty much, it goes like this: Preheat your smoker up to temperature. Place a pan of hot water under (or near) the roast. Put on the grill and place the roast directly on top. (The meat should not be touching the water.)
Close up the smoker with a probe thermometer in the thickest part of the meat. Cook until meat reaches 185°F. At this point you can remove the roast and let it sit for 30 to 60 minutes before serving, or you can wrap it in parchment at 165°F and keep it on the grill or in the oven until it comes to 203°F.