Brisket is the rightful king of Texas barbecue. The best part about this luscious cut of beef? You don't have to be a professional pit master to make terrific barbecued brisket at home. The secrets are a good spice rub and the judicious use of smoke and indirect heat. Here's how to do it.
1. The Rub Massage a 5-lb. brisket (ask butcher for the flat cut, with a half-inch layer of fat left on) with the barbecue rub. Refrigerate overnight.
2. The Fuel Stuff crumpled newspaper under a charcoal chimney filled with lump hardwood charcoal, preferably oak or hickory. Light paper and let charcoal burn down to white and ashy coals.
3. The Smoke Dump hot coals over half of the bottom grate of a kettle grill and nestle in 3 wood chunks, preferably mesquite. The wood should smolder and smoke. Place lid over grill.