Smoked Beef Brisket
Serving Size / Yield
- 1 (5-6 lb.) beef brisket
- 1 Tbs. sea salt
- 1 Tbs. chili powder
- 2 tsp. sugar
- 1 tsp. pepper
- 1 tsp. ground cumin
Rinse the brisket under cold water and blot dry with paper towels. In a bowl, combine the salt, chili powder, sugar, pepper, and cumin and toss with fingers to mix. Rub the spice mixture onto the brisket on all sides. Wrap the brisket in plastic wrap and let it cure in the fridge for 4 to 8 hours, if desired.
Set up a charcoal grill for indirect grilling and heat on low. When ready to cook, put 1 1/2 C. wood chips on the coals. Place the brisket, fat side up, in an aluminum foil pan and place the pan in the center of the grate, away from the heat, and add beer. Cover the grill. Smoke cook for 6 to 8 hours, or until the brisket is tender enough to shred with your fingers. Baste the brisket occasionally with the juices from the pan.
You'll need 10-12 fresh coals every hour and 3/4 C. chips per side for the first three hours.
Remove the brisket and let it rest for 15 minutes. Thinly slice across the grain, pour the pan drippings on top, and serve at once.