Brisket

Brisket

1/4 cup kosher salt.
1/4 cup light brown sugar.
3 Tablespoons paprika.
1 Tablespoon ground mustard.
1 Tablespoon garlic powder.
2 teaspoons cumin.
2 teaspoons ground ginger.
2 teaspoons ground coriander.
1 1/2 teaspoons cayenne pepper.

Rub brisket all over with kosher salt and ground pepper.
Mix rub ingredients and spread all over brisket.
cover and refrigerate overnight.
1 onion-chopped.
Bring to room temperature while smoker heats up to 275.
Spray or baste meat every half hour to keep moist.
Use water from water pan if used, broth.

Smoke until internal temp reaches 165,
put the onion on top and wrap with foil.
Place on a dish or in a pan to catch juices.
Place back in smoker for internal temp of 200-210.
Take it out and pour any juices over and let it rest for 30 minutes.