Alex's Beef Brisket

1 5- to 6-lb. beef brisket (Should have a layer of fat that is about 1/2 inch thick)
1 Tbs. sea salt or coarse salt
1 Tbs. chile powder
1 Tbs. cayenne pepper
2 Tbs. brown sugar
1 1/2 tsp. fresh ground pepper
1 tsp. ground cumin
1 disposable aluminum foil pan

Prep. time: 6 hours
Marinate time: 8 to 36 hours
Yield: 8 to 10 servings

Rinse the brisket in cold water and dry.

Combine salt, chile powder, cayenne pepper, brown sugar, pepper, and cumin in a bowl. Rub the mixture into the brisket ensuring an even coat all the way around.

Wrap the brisket in plastic ensuring an air-tight seal and place in refrigerator. Let sit for at least 8 hours – overnight is good, 24 to 36 hours is great.

(Optional, but recommended!) Soak large pieces of mesquite in water for four hours ahead of time. These will provide much more smoke (flavor) throughout the grilling process.

Light your wood/charcoal (don't use the soaked wood yet).

Set up the grill for indirect cooking by placing the coals along the sides, ensuring that none of them are directly below the brisket. Ensure there are no flames and that the temperature of the coals is low. Barbecuing requires patience as it uses low heat over time to soften the meat; higher temperatures will make the meat tough.

If you have wood chunks, place them on the coals when you are ready to start cooking.

Place the aluminum pan in the middle of the grill so it is not over any coals.

Remove plastic wrap from brisket. Place the brisket in the pan fat side up. This is very important as the fat will provide continuous basting throughout the process!

Cover the grill.

Leave it alone except to add additional charcoal and wood every hour to hour and a half. Every time the grill is opened the smoke (a vital ingredient) escapes.

(Optional) You can baste the brisket with your favorite barbecue sauce or marinade for added flavor 30 - 45 minutes before you plan to remove it from the heat.

Allow the brisket to cook for five hours before checking it to determine if it is done. Use a meat thermometer to judge the internal temperature of the brisket.

When done, remove the brisket from the grill and let sit for 15 minutes. It is extremely important to wait as cutting too soon will allow much of the internal moisture to escape, taking the flavor with it.

After the 15 minutes are up, use a sharp knife to cut thin slices against the grain of the beef and serve.

(You will notice a pink ring around the edge of the meat once it is sliced. This meat is not raw. The pink ring is caused by the absorption of smoke by the brisket.)

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