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1
Set the brisket on a large sheet of plastic wrap.
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2
In a medium bowl combine the dark brown sugar, kosher salt, paprika, granulated garlic, granulated onion, black pepper, cayenne pepper and cumin.
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3
Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
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4
Place on a baking sheet and refrigerate for at least 6 hours or up to overnight.
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5
Remove the meat from the refrigerator and let come to room temperature.
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6
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
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7
Remove, drain and set aside.
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8
Remove the meat from the refrigerator and let come to room temperature.
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9
Prepare a stove-top smoker according to the manufacturer's instructions.
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10
Remove the plastic wrap and place the brisket on the rack over low heat.
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11
Close the lid and smoke for 2 hours.
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12
Preheat the oven to 275 degrees F.
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13
Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil.
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14
Place on a baking sheet and roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 3 to 4 hours.
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15
Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.
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16
Serve with Barbecue Sauce on the side for dipping.
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17
In a large saucepan, heat the oil over medium-high heat.
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18
Add the onions and cook until soft, stirring, for 4 minutes.
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19
Add the garlic and cook, stirring, for 1 minute.
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20
Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil.
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21
Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes.
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22
Remove from the heat and let cool slightly before serving.
