12-13 lb. beef brisket, trimmed of excess fat, but leaving most of the fat cap on
Kosher salt and coarse-ground black pepper, OR
Spice Seasoning Blend:
2 tbsp. kosher salt
2 tbsp. chili powder
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1/4 cup sweet paprika
1 tsp. oregano leaves
3/4 cup light brown sugar
1 tsp. ground cumin
1 tsp. cayenne
2 tsp. mustard powder
4 cups Hickory, Apple or Cherry wood chips (Mesquite is, IMHO, too strong)
Grilled/caramelized onions (2 yellow onions, 1 small red onion, thinly sliced & sautéed in 1/4 cup olive oil over medium heat with a pinch of salt and pepper until nicely browned)
Grilled/caramelized jalapeños (10 jalapenos, seeded and cut into rings, sautéed in 3-4 tbsp. olive oil with a pinch of salt until just starting to brown)
Classic American Potato Salad http://thegrubfiles.blogspot.com/2012/08/classic-american-potato-salad.html
Prepared Horseradish Sauce (store-bought is fine)
1. Make the grilled/caramelized onions and jalapeños, if using, ahead. Ok to cool to room temperature or refrigerate (just take out of frig and let come to room temp before serving).
2. If using the spice seasoning blend, combine all ingredients together in a small bowl.
3. Rinse the beef brisket and blot dry with paper towels. Place on a foil-lined baking sheet and season well on both sides generously with either just salt & pepper, or the spice seasoning blend. Wrap tightly with foil and refrigerate at least 6 hours or preferably overnight.
4. Take the meat out of the refrigerator 30 minutes before smoking.
5. Soak the wood chips in water 10-30 minutes.
6. Place the soaked wood chips in the metal wood chip container and place in the smoker (ours is on the bottom right). Fill the metal water container with water up to the fill line and place in the smoker (ours in on the bottom left).
7. Plug the meat thermometer into the upper right hand side of the smoker.
8. Preheat the smoker to 225F. This may take up to 45 minutes, depending on your smoker.
9. Place a baking pan on the lower rack to serve as a drip pan (to catch any drippings from the meat).
10. Place the meat, fat side up, on the upper rack of the smoker. Insert the meat thermometer into the thickest part of the brisket and set the internal temperature to 190F.
11. Close the smoker door and smoke about 10-12 hours, until the internal temperature reaches 190F (your smoker should notify you when that happens). Let the meat rest in the smoker about 10 minutes.
12. Remove the meat from the smoker (silicon/heat-proof oven gloves are called for here) and place on a baking sheet. Wrap the meat in foil and let rest for 20-30 minutes.
13. Remove the foil and slice the meat into 1/4-1/3" slices. Serve with grilled onions, jalapeños, horseradish sauce, potato salad and/or cole slaw on the side.
Topping Ideas for a Brisket Sandwich:
Shredded iceberg lettuce
Sliced ripe tomatoes
Sliced red onions
Dill pickle slices