Recipe - How To Throw A Partywith Christine Lippe

8 pound Beef brisket; trimmed
Three fourths cup Paprika
One fourth cup Ground black pepper
1/8 cup Salt
One half tablespoon Salt
1/8 cup Sugar
One half tablespoon Sugar
1/8 cup Chili powder
1/8 cup Garlic powder
One half tablespoon Cayenne pepper

Prepare the grill or cooker for the indirect heat method. Trim the brisket
fairly but leave the fat cap on the top in place, up to One half inch in
thickness.

Mix all of the dry ingredients until blended to form a rub. Rub the brisket
completely with the spice mixture. Place the brisket, fat side up on the
grid. Cover.

The cooking temperature should be at 225 degrees so lighted charcoal may be
required depending on the unit that is being used. Place a few chunks of
Oak to the hot coals during the cooking process. Depending on the weather
conditions outside, figure on an hour to and hour and a quarter per pound
for cooking times. When completely cooked, remove from the grill and let it
cool for approximately 20 minutes prior to slicing. Slice against the grain
and serve with your favorite BBQ sauce on the side.

Recipe by: Kathy Webb as written in On The Grill Magazine by Larry Gerb

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