Texas Brisket

Directions

1. 1
   Rinse the brisket thoroughly under cold water and pat dry with paper towels.
2. 2
   In a small bowl, mix together the House Seasoning, chili powder, sugar, onion powder, oregano, cayenne.
3. 3
   Rub the brisket with the spice rub on all sides.
4. 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.
5. 5
   Follow the directions on your grill/smoker for indirect grilling.
6. 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.
7. 7
   Place the pan with the brisket in the center of the grate and cover the grill.
8. 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.
9. 9
   Add coals and wood chips, as necessary, to maintain a low temperature.
10. 10
    Transfer the brisket to a cutting board to rest for about 30 minutes.
11. 11
    *Cook's Note: The meat will shred if you try to slice it right off the grill.
12. 12
    Slice the brisket across the grain to serve.
13. 13
    1 cup table salt
14. 14
    1/4 cup pepper
15. 15
    1/4 cup garlic powder
16. 16
    Mix ingredients together and store in an air-tight container for up to 6 months.
17. 17
    Use as a seasoning on meat and when cooking vegetables.
18. 18
    Yield: 1 1/2 cups