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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, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
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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 let marinate refrigerated at least 6 hours or overnight.
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5
Remove the meat from the refrigerator and let come to room temperature.
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6
Remove the meat from the refrigerator and let come to room temperature.
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7
Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200F.
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8
Place the water pan in the smoker and add water to the fill line, about 2/3 full.
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9
Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195F., or until the meat is tender, about 4 to 5 hours.
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10
Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
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11
(Alternately, prepare a stove-top smoker according to the manufacturer's instructions.
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12
Place the unwrapped brisket on the rack over low heat.
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13
Close the lid and smoke for 1 hour.
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14
Preheat the oven to 275F.
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15
Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil.
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16
Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195F., or until the meat is tender, about 2 to 3 hours.
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17
Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
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18
Serve with Barbecue Sauce on the side
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19
Barbecue Sauce:2 tablespoons vegetable oil3/4 cup chopped yellow onions2 tablespoons chopped garlic4 cups ketchup1/2 cup dark brown sugar2 tablespoons cane syrup1/2 cup apple cider vinegar1/2 cup yellow mustard1/4 cup Worcestershire sauce3 tablespoons hot red pepper sauce2 teaspoons Essence, recipe follows1/2 teaspoon red pepper flakes, or more to tasteIn a large pot, heat the oil over medium-high heat.
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20
Add the onions and cook, stirring, for 4 minutes.
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21
Add the garlic and cook, stirring, for 1 minute.
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22
Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
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23
Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
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24
Remove from the heat and let cool slightly before serving.Yield: about 4 cupsEssence (Emeril's Creole Seasoning):2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon ca
