Brisket

Brisket

Rub Ingredients from Rachael Ray recipes.
1/4 cup smoked sea salt (or regular salt).
1/4 cup light brown sugar.
3 Tablespoons paprika.
1 Tablespoon ground mustard seed.
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 coarse sea 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.

Slice the meat and pour juices over the slices.