The first step for cooking a fantastic brisket is the dry rub. There are many variations. I never measure, so the following quantities are approximations for an 8 pound beast:

2 tbs kosher salt

1 tbs fresh ground pepper

2 tbs garlic powder

2 tbs onion powder

1 tbs smoked paprika (the smoked spanish paprika from Seattle Rhythm & Spice, available at the Ballard Sunday market, is the best!)

1 tbs chili powder

Variations on the theme--add 1/2 tsp each of cinnamon and ground cloves

Rub the brisket thoroughly with the dry rub (use your hands, the best kitchen tool of all). Don't be afraid to use alot of rub. Then place the brisket fat side up, and drizzle with olive oil. You can then wrap it in plastic wrap and refrigerate overnight, or just let it sit on the counter for an hour or so before smoking.

Just before you put the meat on the grill, rub a generous portion of brown sugar over the fat side. Cook the meat fat side up, at about 275-300 degrees, for about 6-7 hours or until very tender.

Coming up! Photos of the cooking process, the mop basting sauce, and a wonderfully easy to make reduction sauce. Stay tuned!

Welcome to Stu's Electric Kitchen! This is my first post. There will be many to follow, with my recipes, cooking tips, and pictures. Just to get you started, here's a pic of the brisket I smoked Saturday August 14. It was awesome!!