1 (3 to 5-pound) brisket
Brine:
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces pickling spices
Rub:
1/2 cup dark brown sugar
1/4 cup paprika (Sweet Hungarian Paprika if you can find it)
1 tablespoon fresh ground black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder
(I use McCormick California blend or granulated)
1 tablespoon granulated onion
(I have used McCormick California blend powder)
1 teaspoon ground cayenne pepper
1/2 tsp ginger
2 tablespoon raw sugar
Combine all ingredients together, using a whisk and transfer to an air tight container.
Directions:
Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
Brine 2 days in the refrigerator - make sure it is completely covered!
Remove the meat from the brine and rub the meat with the prepared rub (see above).
Place the meat in a smoker for 2 hours with your preferred wood chips (I have been using olive wood or lemon wood.)
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250F degrees.
Remove from the oven, slice, and enjoy with rye bread and mustard.
Enjoy!
