Texas Grilled Brisket

Ingredients:

• 1 brisket (2.2 - 2.7 kg), trimmed but leave a 0.5 cm layer of fat.
• 3 tbsp. chili powder
• 1.5 tsp. brown sugar
• 1.5 tsp onion powder
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 6 tbsp. l. homemade seasoning, see recipe below
• 6 cups hickory wood chips (soak in water for 30 minutes)

Homemade seasoning:

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Preparation:

1. Homemade seasoning: Mix ingredients and store in an airtight container for up to 6 months.
   
   Yield: 1.5 cups
2. Rub the meat with the dry mixture: Rinse the meat thoroughly under cold water and pat dry with paper towels. In a small bowl, combine the homemade seasoning, chili powder, brown sugar, onion powder, oregano, and cayenne pepper. Rub the mixture into the brisket on all sides.
3. Prepare the meat on the grill: According to your grill's instructions, set up an indirect grill. Place the soaked wood chips in a wood chip drawer or make a container out of a sheet of tin. Place the drawer directly on the coals. Place the brisket, fat-side down, in a large disposable aluminum pan, center it in the grate, and close the grill lid.
   
   Grill the meat slowly until tender, about 6 hours, or until a candy thermometer inserted into the center registers 185°F (88°C). Add more charcoal and wood chips as needed to maintain a consistent temperature.
   
   Transfer the brisket to a cutting board and let rest for about 10 minutes. Slice the meat across the grain and serve.