Ingredients:

• 2 Tablespoons chili powder
• 1 Tablespoon coarse salt
• 1 Tablespoon brown sugar
• 2 teaspoons garlic salt
• 2 teaspoons onion powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• 1 tablespoon dried oregano
• 2 Tablespoons Olive oil
• 7 pounds Brisket

Instructions:

The night before you smoke:

1. Mix together all dry ingredients.
2. Rub olive oil all over brisket.
3. Rub mixed ingredients all over oiled brisket.
4. Place in aluminum foil and let marinade in refrigerator over night.

The day you smoke:

1. Remove meat from refrigerator and let it come to just about room temperature.
2. Soak wood chips in water for 30 minutes.
3. Fill smoker with wood chips, according to smoker instructions.
4. Place brisket fat side up allow it to cook for 16 hours on 216 degree Fahrenheit smoker, replacing chips every 2 hours or so.
5. Allow internal temperature to get to 190 degrees and then remove from smoker.  You can increase heat to 238 degrees Fahrenheit to speed it up at the end.
6. Allow to rest for 15-20 minutes.
7. Thinly cut meat against the grain.

Yield at least 14 servings but can be stretched depending on number of sides.

Allergens:

• This recipe is egg free.
• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is nut free.

Nutrition Information: 

Photographs: