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In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside. |
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Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite. |
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When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch. |
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Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black. |
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Remove from the fire, trim off excess fat and carve against the grain into very thin slices.
Recipe from the Texas Beef Council |
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