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1
Mix together all the spices in a bowl.
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2
Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
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3
Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
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4
Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips.
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5
This temperature should be maintained throughout the entire smoke.
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6
(If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top.
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7
Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
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8
Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
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9
Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out.
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10
Also keep apple juice in the water pan if you are using a water smoker.
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11
When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours.
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12
This little trick is a big help in getting the meat tender, especially for beginners.
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13
Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound.
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14
The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing.
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15
Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid.
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16
Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends).
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17
After the points are removed, look to see which way the grain runs and slice thinly across the grain.
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18
Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
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19
Preheat the grill to medium-high.
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20
Heat the oil in a small saute pan and cook the garlic for 1 minute.
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21
Let cool slightly.
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22
Stir in the butter and season with salt and pepper.
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23
Grill the bread until lightly golden brown on both sides.
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24
Remove from the grill and spread 1 side of each slice with some of the garlic butter.
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25
Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute.
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26
Transfer to a small bowl and let cool for 10 minutes.
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27
Add the onions and stir to combine.
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28
Cover and refrigerate for at least 1 hour and up to 24 hours.
