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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
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
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7
Remove, drain and set aside.
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8
Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F.
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9
Place the water pan in the smoker and add water to the fill line, about 2/3 full.
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10
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 140 to 145 degrees F, about 4 to 5 hours.
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11
Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
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12
(Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
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13
Add the onions and cook, stirring, for 4 minutes.
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14
Add the garlic and cook, stirring, for 1 minute.
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15
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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16
Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
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17
Remove from the heat and let cool slightly before serving.
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18
Essence: Combine all ingredients thoroughly and store in an airtight jar or container.
