Texas-Style Barbecued Brisket

1. 1

   Rinse brisket under cold running water; blot dry with paper towels.

2. 2

   Combine the remaining ingredients in a bowl; toss with your fingers to mix.

3. 3

   Rub mixture into the brisket on all sides.

4. 4

   Wrap the brisket in plastic and let marinate, in the refrigerator, for 4-8 hours.

5. 5

   Set up the grill for indirect grilling (no drip pan is necessary for this recipe).

6. 6

   For gas grillplace as many wood chips as you can in the smoker box and preheat the grill to high; when smoke appears, decrease heat to medium-low.

7. 7

   When ready to cook, unwrap brisket and place, fat side up, in a foil pan; place the pan in the center of the hot grate, away from the heat; cover the grill.

8. 8

   Smoke-cook the brisket, using the indirect method, until tender enough to shred with your fingers, 5-8 hours (the cooking time will depend on the size of the brisket and heat of the grill).

9. 9

   Baste the brisket from time to time with the fat and juices that accumulate in the pan.

10. 10

    **For gas grill, make sure you start with a full tank of gas.

11. 11

    Remove the brisket pan from the grill and let cool for 15 minutes.

12. 12

    Transfer the brisket to a cutting board; thinly slice across the grain, using a sharp knife.

13. 13

    Transfer the sliced meat to a platter, pour the pan juices on top, and serve immediately.

* Per serving · 4 servings · Values may vary.