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1
In a large stock pot, combine brisket with 1 tbsp salt, 1 tbsp black pepper, onions, garlic, bay leaves and crab boil.
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2
Add cold water to cover brisket by 6 inches.
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3
Bring to a rolling boil, reduce to a simmer and cook until brisket is fork tender, but not falling apart, approximately 1 1/2 to 2 hours depending on the size of meat.
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4
When tender, remove from stock pot and cool.
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5
This may be done one day in advance of grilling.
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6
When ready to grill, place coals on one side of the barbecue pit.
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7
This will leave the other side of grill to place the brisket during smoking.
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8
Soak an ample supply of your favorite smoke wood in water and set aside.
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9
In a small bowl, combine the remaining salt, chile powder, black pepper, cumin and granulated garlic.
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10
Blend well to create a seasoning rub.
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11
Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce.
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12
Spread the seasoning mixture evenly over each side of the brisket.
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13
Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side.
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14
When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals.
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15
Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour.
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16
Slice and serve with your favorite barbecue sauce.
