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Smoker


8-10 pound untrimmed brisket
wood chips (oak, fruit wood, hickory)

Rub
5 tablespoons paprika
3 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder

Trim loose fat/meat. If there is a membrane over the meaty side, remove it. Trim excessive fat from the fat layer (not to meat, but trim evenly). Place on foil and apply the rub, seal and let set overnight.

Remove from fridge, get the smoker going and inject with a good cider/oil injection.

Place in smoker (fat side down for bottom heat, fat side up for side heat). Mop every hour and flip every 2 hours. It will take a about 1 hour per lb. When it hits 175 remove to aluminum foil and wrap tightly. Place it in a confined area or coolest spot in the smoker, till it reaches 190 (close the vents and dont feed the fire). It should take 30-60 minutes. Remove, let rest.
Carving a brisket is more of an art than a science. In other words, it requires experience more than technique. If you go slow and watch what you are cutting, you shouldn't have much trouble getting a large number of good slices just perfect for serving.
Start by cutting back the fat layer on the top of the brisket to expose the meat. Then working from the thin, square end of the brisket, cut long thin slices about the thickness of a pencil. If you find that the brisket is a little tough, cut it thinner. If the brisket starts to fall apart cut the slices thicker. As you work your way along, trim off any large pieces of fat.

Once you get to the point end of the brisket you will find a second layer of meat on the top. You should now be able to see the strip of fat that divides these two parts. Cut through this fat removing the point from the flat. The grain of the point runs differently from the flat so it needs to be cut in the other direction.


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