- (1 brisket) Beef Brisket Flat
- (1 tsp.) Cayenne Pepper
- (1 tbsp.) Ground Cumin
- (1 tbsp.) Black Pepper
- (1 tbsp.) Salt
- (1 tbsp.) Garlic Powder
- (1 tbsp.) Paprika
- (1 cup) Beef Broth
- (1/2 cup) Apple Cider Vinegar
- (3 tbsp.) Worcestershire Sauce
- (5 tbsp.) Ketchup
Thaw the 4# brisket in the fridge, then remove and pat it down with a paper towel.
In a small mixing bowl, add the cayenne pepper, cumin, pepper, salt, garlic powder, and paprika. Mix well and coat the brisket with the dry rub.
If you have a grill or smoker, set it to smoke at 160 degrees. After it reaches temperature, add the brisket (fat side up).
In a bowl, mix the beef broth, apple cider vinegar, worcestershire sauce, and ketchup.
After the brisket is in the smoker for a half hour, baste with the liquid mixture. Repeat the basting every half hour throughout smoking and grilling.
Smoke the brisket for 3 hours, then add it to a grill set at 225 degrees.
Grill until the internal temperature reaches 170 degrees (should take about 2 hours).
Pull from the grill and let it rest under foil for 20 minutes.
Slice into quarter inch thick slices and serve.