Spicy Brisket

INGREDIENTS:

6 lb.-7lb. Brisket

• 1 Tablespoon Kosher salt
• 1 Tablespoon Black pepper
• ½ teaspoon Ground Chipotle pepper
• ¼ teaspoon Cayenne pepper
• 1 Tablespoon Smoked Paprika
• ½ Cup Brown Sugar
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• Yellow mustard

DIRECTIONS:

1. Remove excess fat and deckle (thick portion of hard fat between the point and flat cuts)
2. Rub all sides of brisket with yellow mustard. This acts as the binder.
3. Mix all dry ingredients together and cover brisket liberally.
4. Cook on lowest rack of the Halftime Smoker until internal temperature reaches 190.

Remove brisket and rest in butcher paper for 1 hour. It should reach 195 internal temperature.