TEXAS-STYLE BRISKET RUB

• ½ cup paprika
• ¼ cup kosher salt
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ cup cumin
• ¼ cup chili powder
• ¼ cup fresh cracked black pepper
• 2 tablespoons dry mustard
• 1 tablespoon celery seed
• 2 tablespoons garlic powder
• 2 tablespoons cayenne pepper

INSTRUCTIONS:

• Soak wood chips for 2 hours or until saturated. Combine ingredients for the rub in a large mixing bowl and press rub evenly into the entire brisket.
• Arrange wood chips along the sides and center of the roasting pan. Insert wire rack into pan. Place brisket fat-side up in pan and cover with foil tent. Roast in oven for 1 hour per pound at 225°F. Half-way through cooking, refresh the wood chips by sprinkling ¼ cup water over the chips. Cook to 155°F internal temperature.
• Remove from oven and let rest 20 minutes. Slice across the grain into half-inch slices and serve.
• Half-way through cooking, refresh the wood chips by sprinkling ¼ cup water over the chips.