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Yield: 15 portions
1. Trim the meat of any
excess fat and tissue, but leave a layer of
fat to protect the meat as it cooks. Rub the
meat with mustard and then season with the
spice rub and salt. Refrigerate overnight.
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| 2.
The following day, preheat a grill to 225°F
or prepare a slow charcoal fire. Put the meat
on the grill, fat side up and away from direct
heat, and cover but leave vents open. Cook slowly
until the meat is tender, 8 to 12 hours. Check
periodically to be sure that the grill temperature
remains at about 225°F. Stoke the fire with
coals if necessary. (Do not add raw wood to the
fire or your meat may get too smoky.) When the
meat is done, it will have a dark, burnished exterior
and it will be fork tender. If desired, baste
the meat with Orange-Cumin Barbecue Sauce during
the last half hour to give the brisket a nice
gloss and tangy flavor. Transfer the meat to a
cutting board to rest. |
| 3.
Slice the meat across the grain and serve with
Orange-Cumin Barbecue Sauce on the side. |
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