1 bottle of Fajita or Liquid Smoke
Rub #2: Mix and rub into meat
4 Tbls Cheyenne Chili Powder, Sea or Kosher Salt
2 Tbls Cumin, Blaz’in Hot Chili Mix
1 Tbls each garlic powder, brown sugar, ground black pepper, thyme, oregano, rosemary, allspice, cloves, sage
Directions: I like to trim the fat or even buy an already trimmed brisket. Most BBQ’er would disagree as the fat has most of the flavor, but mine comes out quite flavorful and is easier to serve and eat. I also place the meat directly on the grill and do not wrap it in foil. Place brisket in plastic trash bag and marinade with 1 bottle of fajita or liquid smoke flavor to it turn one overnight. Before placing in smoker pat dry the meat with paper towel and apply rub. I use mesquite wood and place about 1 large 32oz cup of tree fallen pecans into the fire over the time period. I usually don’t have all day so I smoke it for 4 –5 hours, the taste of the smoke gets in by them and finish at 350 on the stove. This way you can cleanup before my friends show and not smell like the smoker. Bake in oven for about 1-2 additional hours.
About: This is my speciality, Try it with Charlies BBQ Sauce. This is the special of the day every Thursday from 5:00pm - til it lasts...
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