The Mountain Kitchen Beef Brisket
"The goal of a well-smoked beef brisket is a thick moist slab of meat, a crusty “bark”, a vivid smoke ring, and meat so smokey, it puts you in a food coma...."
INGREDIENTS
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5 pound beef brisket (with a fat cap at least 1/4-inch thick (We only cooked half of a brisket. This time we smoked the tip portion))
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Charcoal Grill or Water Smoker
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A bag of Mesquite Wood Chunks (soaked in water)
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Charcoal
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Charcoal Chimney
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Water
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Tongs
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Heavy-Duty Aluminum Foil
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1 tablespoon Kosher salt
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2 teaspoons fresh cracked black pepper
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1 teaspoon cayenne pepper
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1 teaspoon oregano
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1/2 teaspoon chili powder
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1 teaspoon garlic powder
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