Jewish Texas Smoked Brisket
Since the times of old Europe, Ashkenazi Jews have immigrated to the United States and have adapted the traditional brisket recipe to include the great tastes of the US. Traditionally, Ashkenazi Jews used brisket because it was one of the less expensive cuts of beef. Use this recipe to bring some Texas into your Rosh Hashannah, Shabbat, or Purim meal. For spices to add to your brisket, click here


·         1 (4-pound) beef brisket, trimmed
·         2 tablespoons dark brown sugar
·         2 tablespoons chili powder
·         2 tablespoons paprika
·         2 tablespoons salt
·         1 tablespoon garlic powder
·         1 tablespoon onion powder
·         1 tablespoon black pepper
·         1 tablespoon cayenne
·         2 teaspoons dry mustard
·         2 teaspoons ground cumin
·         Mesquite wood chips


Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili powder, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.

Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Remove the meat from the refrigerator and let come to room temperature. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full.

Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.

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