True Texas Brisket

• Produce

  • 1/2 cup Garlic, granulated
  • 1/2 cup Onion
  • 1/4 cup Parsley flakes, dried

• Baking & Spices

  • 2 tbsp Black pepper, Cracked
  • 1 cup Granulated sugar
  • 8 1/2 tbsp Kosher salt
  • 2 1/2 cups Paprika, sweet
  • 1/2 cup Texas-style chili powder
  • 2 cups Virgil's dry rub

• Other

  • 1 (11-15 pound beef brisket, excess fat trimmed to within 1/2-inch all aruond

Found on favesouthernrecipes.com

Description

Directions

• Mix the salt and pepper and sprinkle evenly over the brisket. Follow with a coating of the dry rub, applied evenly all over. Enclose the brisket in a tightly covered container and refrigerate overnight. Preheat the smoker or grill to 240 degrees F, and load with a generous amount of apple wood (or substitute other fruitwood, as desired) mixed with oak or hickory. Place the brisket to the side of the heat source and cook for 13 to 15 hours, or until tender. The brisket is properly cooked when the meat thermometer reads 185 degrees F, and the meat provides little resistance to the probe. Remove the brisket and allow it to rest for 45 minutes. Cut into thin slices, slicing against the grain. To Make Virgils Dry Rub: Combine all of the ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a covered bowl with a tight-fitting lid. Store in a cool, dry place.