This is another Southwestern style
brisket recipe. If you decide to use cumin seeds instead of cumin powder, try toasting them quickly in a hot skillet for a minute to get the flavors out before you crush them.
Prep Time: 17 minutes
Cook Time: 10 hours, 00 minutes
Ingredients:
- 1 beef brisket, about 8-10 pounds
- For Rub:
- 1/2 cup ground cumin
- 1/2 cup minced cilantro
- 1/2 cup tomato paste
- 1/4 cup minced garlic
- 1/4 cup vegetable oil
- 2 tablespoons red pepper flakes
Preparation:
Preheat smoker and add wood chips of your choice. Clean and dry the brisket. Combine rub ingredients into a wet paste and apply onto brisket. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Take brisket off of heat and allow to sit for 20 minutes before slicing.
