Step 1

Turn your Country Smoker to “smoke”. Once the fire pot has caught turn your grill up to 225°F to 250°F and close the lid (temperature varies on how much time you have).

Step 2

Rinse the brisket under cold water and blot dry with a paper towel.

Step 3

Combine the salt, chili powder, sugar, pepper and cumin in a bowl and toss. Rub the spice mixture on the brisket (all sides).

Step 4

Place the brisket fat side up in the aluminum foil pan.

Step 5

Baste the brisket with the juices that accumulate in the pan every hour or so.

Step 6

Smoke the brisket until it is probe tender (usually at 205° internal temperature). The probe should slide into the meat like butter which can take 10 to 13 hours depending on brisket size and cooking temperature. (To speed things along, you can also wrap the brisket in peach butcher paper once it reaches 165°F and place it back on the grill until it reaches required tenderness).

Step 7

Remove the brisket from the grill and let cool for about 45 to 60 minutes. To serve, transfer the brisket to a cutting board and thinly slice across the grain. You may top the brisket with some of the drippings if desired.

Step 8

The grain is the way the muscle fibers are aligned. You want to cut across the grain, not parallel to it in order to get tender cuts of meat.