• 9-11 lb full brisket, untrimmed (deckel-off or flat cut used in this recipe)

Spice Rub Mix

• ½ cup paprika
• ¼ cup kosher salt, finely ground
• ¼ cup sugar
• ¼ cup mustard powder
• ¼ cup chili powder
• ¼ cup cumin
• ¼ cup ground black pepper
• ¼ cup granulated garlic
• 2 tbsp cayenne pepper

Equipment

• gas-fired wood-burning smoker (used in this video) or freestanding charcoal smoker
• coals or dry seasoned wood
• meat thermometer

1. Rub the outside of an untrimmed, full brisket with the Spice Rub Mix (or your favorite BBQ rub mixture). Be sure to fully coat all sides of the brisket
2. Allow brisket to sit for about 1 hour to give the flavors time to meld
3. Heat smoker to 220º
4. Place brisket in the smoker fat-side-up for 12-14 hours with any dry seasoned hard wood. (Uncle Billy's uses hickory.) For home smokers, time may be decreased to 10-12 hours.  The internal temperature of the meat will eventually get as high as 220º, essentially overcooking it (brisket is cooked when the thickest part reaches an internal temperature of 160º), but the connective tissue and collagen will break down and make the meat nice and tender
5. Once finished allow to rest for about 5 minutes before slicing
6. Slice across the grain and enjoy!