Roberts patented BBQ Brisket. Must be cooked low and slow (6-8 hours).
Start with all fat trimmed off of the brisket. Then rub with the following rub:
1 Tbsp Chili powder
1 Tbsp Garlic powder
1.5 Tsp Oregano (Ground is best)
1 Tsp Sugar
1 Tsp Salt
3/4 Tsp ground Cumin
1/4 Tsp Cayenne pepper
Be generous with the rub and rub it in well. This rub mixture in the above amounts is enough for a medium sized brisket flat. Let sit for about 2 hours and prepare your charcoal at the appropriate time. Indirect heat MUST be used or the meat will turn out dry and tough. The best way to do this is to fill a bread loaf pan most of the way full with water and place in the center of the grill. On each side of the water pan, place 15 charcoal briquets. Cover the grill above the coals with aluminum foil leaving a strip in the middle open directly above the water pan. This will ensure that the temperature remains constant and indirect. It also makes the meat self basting. Ignite the coals. After the flame goes out and the coals get their "gray", add a layer of dry briquets to the top of the existing coals. They will ignite by themselves from the heat of the existing coals and make a long burning coal bed that isn't too hot. Cook for 6-8 hours. NOTE: Upon completion, the meat must be cut cross grain at a very steep angle and it is best to cut it in very thin slices. Enjoy the most tender brisket you have ever eaten.