For a 3 – 5 pound brisket (I used KOL Foods Second Cut Brisket), mix the following:
1/3 cup brown sugar
1 tablespoon salt
1 teaspoon oregano
1 teaspoon garlic powder
2 tablespoons paprika
2 teaspoons cumin
1 tablespoon onion powder
a healthy dose of freshly ground black pepper
Rinse meat and pat dry with paper towels. Apply dry rub generously (reserve any remaining rub for later), wrap roast in plastic, and refrigerate for at least three hours, but preferably overnight.
While smoking meat naturally preserves it, the dry rub adds lots of flavor so that it’s worth keeping!
Smoker Option: Soak wood chips several hours or overnight. Begin with a full chimney’s worth of charcoal (lump wood charcoal works best) and place it in your smoking compartment. After placing your meat on the grilling area, place the wood chips onto the hot briquettes and allow to smolder several hours, approximately one to one and a half hours per pound of meat (depending on how hot your smoke is). The heat should be somewhere in the range of 200° to 250°. Check done-ness with a meat thermometer; the meat, at its thickest part should be 160°. Feel free to add additional charcoal and wood chips, as needed.
If you are using KOL Foods grass fed beef, which is very lean, you may want to wrap your roast in foil after the initial hour of smoking. Otherwise, order your brisket with a healthy layer of fat on top, about 1 – 2 inches (the fat will baste the meat throughout the cooking time, so there’s no need to wrap it). You will see that the smoking process will create a natural red "ring of smoke” once you’ve cut into it. This is normal, and a very good sign; it means the smoke has penetrated the meat, and you’re in for a delicious treat! Don’t forget to allow your brisket to rest about 15 minutes before slicing, for the juiciest results.
Grill to Oven Option: Evenly distribute a full chimney’s worth of charcoal, in your grilling area. Preheat your grill to between 350° and 400° (add more charcoal as necessary). For a lean brisket such as KOL Foods grass fed beef, sear both sides of your roast. Move the beef to one side of the grill, and redistribute the charcoal to one side, ensuring the meat is on the opposite end. Doing this will provide indirect heat for the roast. Try to keep this heat around 250° (you may add or remove charcoal as needed to achieve this). Place soaked wood chips on top of the charcoal, and allow to smolder, with the lid on, for about an hour.
Meanwhile, thickly slice two or three onions and place them in a thick layer on the bottom of a roasting pan (how many onions you slice will depend on how large your roasting pan is). Add about a half cup of water or broth, and place the grilled roast on top. Cover tightly with aluminum foil and place into a preheated 275° oven. Continue roasting, approximately an hour per pound (minus the one hour it was grilling, of course), until the internal temperature reaches 160°. Allow the brisket to rest about 15 minutes before slicing. Sprinkle with additional rub, and serve.