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1
Special equipment: a smoker or grill
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2
Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well.
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3
Set aside.
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4
Trim all the hard fat from the brisket.
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5
Trim all the soft fat to 1/4 inch.
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6
Prepare a smoker or a grill, following the manufacturer's directions.
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7
Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor.
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8
Generously cover all sides of the brisket with the rub and gently massage it in.
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9
Reserve the leftover rub.
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10
Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound.
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11
For example, a 10-pound brisket may need to smoke for about 10 or more hours.
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12
Monitor the internal temperature.
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13
Separate the point of the meat from the flat.
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14
At this time you can slice the flat part off the brisket and eat.
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15
Trim the visible fat from the brisket point and coat it with the reserved rub.
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16
Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes.
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17
Cut into chunks and transfer them to a serving platter.
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18
Serve it hot with your favorite sauce on the side.
