Smoked Brisket-- Start To Finish

Now if you are looking for one of those briskets that is tough as leather this one is not for you.

Ingredients

1 Trimmed brisket (6-7 lbs)  With a layer of fat at least 1/4 inches thick.

Rub Ingredients
3 tablespoons chili powder
1 tablespoon course salt
2 teaspoons black pepper
2 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper

Mix all ingredients well and sit aside.

Mop Sauce Ingredients
1 cup white vinegar
1 cup beer
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon black pepper

Mix all ingredients well and refrigerate in covered glass container

Rinse the brisket under cool running water  and dab dry with paper towels.
Apply Rub to all sides of brisket generously.
Wrap the seasoned brisket in plastic wrap and let stand for 4 to 6 hours.  I have gone as many as 12 hours on this part.
On the morning of the cook set your grill up for indirect grilling or smoking.
If you are using charcoal add a cup of soaked wood chips after the coals are ready.
Place the brisket fat side up in foil pan on the indirect side of the grill and close the lid.
Cooking time will depend on grill temp and size of the brisket.
Only open the grill and apply mop sauce once per hour.
If you are using a charcoal grill you will also have to add 10 - 12 fresh coals and 1/2 cup of woodchips at that time.
You will want an internal temp of 190 degrees.  Don't try to cook to time you have to cook to temp.
Once you hit the 190 degree internal temp transfer the brisket to the cutting board.  Let the meat rest for at least 10 minutes before attempting to slice.
Slice thin slices across the grain using an electric knife or good sharp carving knife.
Make sure once sliced you pour the pan juices over the meat on your serving tray.