Pard's Mesquite Smoked Brisket

Well being this here's my recipe page, I reckon I should add a few of my own. Here's one of my families favorites.

First off let me tell you, you will need a smoker. My husband built mine several years ago during his oilfield days. So its pretty good sized. Next you need to send him out to find mesquite roots. Which are plentiful in our neck of the woods. It will take quite a bit , about 1/4 of a pick up load. If you're lucky you can get him to cut it up into usable pieces. I ain't ever been that lucky. I do have to chop my own wood. One word of advice, WEAR GLOVES. Okay thats two. But them boogers have thorns. I mean BIG thorns. I know this sounds like a lot of work. But its worth it in compliments alone.

Brisket Rub

Put all of these ingredients in food proccesor and pulse a couple times to blend it well.

2 tablespoons kosher salt

4 tablespoons granular sugar

2 tablespoons jalapeno salt

1/4 cup brown sugar

4 tablespoons chili powder

4 tablespoons cumin

Rub this all over the brisket and set aside in the refer for atleast a full day. Turning a couple times so the flavors will blend in.

Then get your smoker going. Keep adding mesquite and keep your fire going. When it reaches about 275 to 300 degrees put your brisket in. Try to keep your heat maintained. I cook mine in disposable roaster pans. And drape foil over the top till its almost done. Then remove the drape and finish it up. It takes about an hour per pound. So figure cooking time by the size of your brisket. Always use a meat thermometer. We like ours rare to medium rare. Top it off with some of my Green Chili BBQ Sauce and enjoy.