MAKES 10-12 POUND BRISKET
Courtesy of Danny Christian, 2009 and 2010 grand champion, Smokin’ Oldies Cook-Off
Printed in August/September 2012

• 3 tablespoons salt
• 3 tablespoons paprika
• 3 tablespoons coarsely ground
• black pepper
• 21/4 teaspoons granulated garlic
• 21/4 teaspoons oregano
• 21/4 teaspoons cumin
• 11/8 teaspoons Cajun seasoning
• 10 to 12 pounds whole brisket

Combine salt and next 6 ingredients. Trim fat off brisket, leaving about 1/4-inch of fat. Rub spice mixture on fat side of the brisket first, then to meat side.

Preheat smoker to 250 to 275º. Place brisket in smoker, meat side up, and smoke about 4 hours or until internal temperature in middle of brisket is about 155º.

Remove brisket from smoker, and tightly double-wrap it in foil with fat side up. Return brisket to smoker. Cook 2 more hours. The internal temperature in the middle of the brisket should read 202 to 205º. Thermometer should slide in meat effortlessly.

Carefully remove brisket from smoker. Open one end of foil and pour out the collected liquid. Let the brisket rest in the opened-ended foil for 30 minutes to an hour.

Place on cutting board, and slice meat against the grain. Using electric knife or very sharp carving knife; brisket should be very tender.

Cook’s Notes: For a sweeter rub, add a handful of brown sugar to the spice mixture. You may save the collected liquid for adding back to the meat if you are going to reheat it in the future. Chill the liquid, remove the fat that hardens on top, and use juice as a sauce.

Photography by Sarah Essex Bradley