Submitted by Nature Boy
1/2 cup coarse kosher or sea salt
1/3 cup black pepper
1/4 cup granulated garlic
1/4 cup ground mild chilies such as ancho or chimayo
2 tbsp celery seed
2 tsp cumin
1/2 cup beef broth
Optional: Wood Chips
Most butcher shops can get whole “packer trimmed” briskets for you, though it often requires ordering in advance. In certain parts of the country all you can find are the small “flat” cuts, often in the 1.8 to 2.8 kg range, and while these will suffice, a whole brisket cooks up much better. A 1.8 to 2.8 kg “flat” cut will cook for approximately 8 to 10 hours; a 3.6 to 6.3 kg whole “packer trimmed” brisket will cook for approximately 14 to 18 hours.
Trim the brisket of any fat that is thicker than one 2 millimetre. It is very important to always slice brisket against the grain when serving. Identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut.
Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plastic wrap and let rest for one to two hours.
Set the EGG for indirect cooking at 121°C /250°F. Add in soaked wood chips (hickory, apple or cherry) if you choose.
Cook until the internal temperature of the meat is 150°F/66°C, and then reduce the EGG temperature to 107°C/225°F. When the meat temperature approaches 85°C/185°F, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours. Slice brisket against the grain, reserving the juice to brush on or use as a dip.