Sweet And Spicy Brisket

Brisket Rub:
½ teaspoon Salt
1/3 teaspoon Pepper
1cup Brown Sugar
½ teaspoon Onion Powder
½ teaspoon Pinch Of Ghost Pepper
1/3 teaspoon Cayenne Pepper

Tangy Barbeque Sauce

2cups Ketchup
½ cups Water
1/3 cups Brown Sugar
½ teaspoon Cayenne
1 teaspoon Garlic powder
2 teaspoon Yellow mustard
1/3 cup Apple cider vinegar

Wet Rub When Brisket Is On The Grill(Mop)
3 tablespoon brown sugar
2 tablespoon cayenne
2 tablespoons Worcestershire sauce
3 cloves garlic crushed
3 tablespoon paprika
2 tablespoon salt
2 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cumin

Directions For Cooking the


1. Directions For Creating Your Rub
2. Mix all of your ingredients into a bigger bowl
3. Mix Your Rub Together to careful blend all spices

4. Take Rub Put it on the Brisket On Both Sides of the meat

5.) With the brisket prepred you need to get the smoker ready.

6.) You will want a fire of about 200 degrees F to 230 degrees F. (93 degrees C. to 110 degrees C.). At this temperature you can expect the cooking time to be about 1 1/2 hours per pound.The brisket is at least cooked for 10-15 hours.
7.)At this temperature range the collagen in the meat will breakdown nicely and make the meat tender and tasty.

8.)Once you have the smoker ready place the brisket fat side up the center of the cooking grate. If you are using a water smoker you can leave it fat side up the whole time.

9.)With an offset smoker you will want to turn it after a few hours to keep the bottom from drying out.

10.)You will also need to baste, or mop it every hour to keep the surface moist. Brisket can dry out even with a good fat cap so be prepared to mop it if necessary, or if you want to. If you are using an off set horizontal smoker you can add a water pan to the smoking chamber to help keep the moisture up.

11.Because of the drying problem, if you are planning on going very low and slow you might try wrapping the brisket after the first 5-6 hours. Mopping helps. To finish,wrap the brisket in foil to finish it off. It's important that you keep a good eye on it to make sure it is staying moist.

12.)Temperature: The general temperature to aim for is about 180 degrees F (80 degrees C.). You want to measure that with a good meat thermometer in the thickest part of the meat being careful to keep it away from the fat. When you have reached this temperature the brisket is done.
13.)Actually the temperature of the meat will continue to climb before you carve it. You can continue smoking the brisket until it reaches 195 degrees F. (91 degrees C.) 14.) You can apply as much barbeque as desired for your brisket. Enjoy!!!