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1
Rinse the brisket thoroughly under cold water and pat dry with paper towels.
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2
In a small bowl, mix together the House Seasoning, chili powder, sugar, onion powder, oregano, cayenne.
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3
Rub the brisket with the spice rub on all sides.
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4
Place the brisket fat side up in a large disposable aluminum pan and let it sit while your grill/smoker heats to a low temperature of 250 to 300 degrees F.
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5
Follow the directions on your grill/smoker for indirect grilling.
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6
Place the soaked chips into the chip box, or make a pouch with tin foil for the chips and place the pouch directly on the coals.
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7
Place the pan with the brisket in the center of the grate and cover the grill.
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8
Slow-grill the brisket until it is tender and an instant-read thermometer inserted in the center of the meat registers about 190 degrees F, about 10 to 12 hours.
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9
Add coals and wood chips, as necessary, to maintain a low temperature.
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10
Transfer the brisket to a cutting board to rest for about 30 minutes.
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11
*Cook's Note: The meat will shred if you try to slice it right off the grill.
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12
Slice the brisket across the grain to serve.
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13
1 cup table salt
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14
1/4 cup pepper
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15
1/4 cup garlic powder
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16
Mix ingredients together and store in an air-tight container for up to 6 months.
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17
Use as a seasoning on meat and when cooking vegetables.
