Barbecued Brisket

Spicy Chili Rub:

4 T paprika

2 T chili powder

2 T ground cumin

2 T dark brown sugar

2 T table salt

1 T ground oregano

1 T granulate sugar

1 T ground black pepper

1 T ground white pepper

1/4 t cayenne pepper

Combine all the ingredients in a small bowl.

Brisket:

1 recipe Spicy Chili Rub

1 (9-11 pound) whole beef brisket, fat trimmed to 1/4-inch thickness

2 (3-inch) wood chunks

Vegetable oil for the cooking grate

3 c store-bought barbecue sauce

or try this rub which is also yummy:
2 T chili powder
2 T salt
1 T garlic powder
1 T onion powder
1 T ground black pepper
1 T sugar
2 tsp. dry mustard
1 crushed bay leaf
4 lb. brisket

I also like to put a brisket on my pellet grill at 250 for about 6 hours depending on the size.

Apply the dry rub liberally to the meat, making sure the spices adhere and completely cover the meat. Wrap the brisket tightly in plastic wrap and refrigerate for 2 hours or up to 2 days.

About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chunks in cold water to cover for 1 hour and drain.

Meanwhile, light a large chimney starter filled halfway with charcoal (about 3 quarts) and allow to burn until the coals are partially covered with a layer of ash, about 20 minutes. Bank the coals over half of the grill, piling them up two or three coals high, leaving the other half empty. Open the bottom grill vents. Place the wood chunks on top of the charcoal. Set the cooking grate in place, open the grill lid vents, and cover the grill, turning the lid so that the vents are opposite the wood chunks to draw smoke through the grill. Heat the grate until hot, about 5 minutes. Use a grill brush to scrape the grate clean. Dip a wad of paper towels in oil; holding the wad with tongs, oil the cooking grate.

Position the brisket, fat side up, on the cooler side of the grill. Cook, without removing the lid, for 2 hours. (The temperature inside the grill should be about 350 degrees and will fall to 250 degrees after 2 hours.)

Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach two pieces of heavy-duty foil, 4 feet long, by folding the long edges together two or three times, crimping tightly to seal well, to form an approximately 4 by 3-foot rectangle. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours.

Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes. If you like, drain the juices into a bowl and defat in a gravy skimmer.

Unwrap the brisket and place it on a carving board. Separate the meat into two sections and carve it on the bias against the grain into long, thin slices. Serve with plain barbecue sauce or with barbecue sauce that has been flavored with up to 1 cup of the defatted brisket juices.