2 tablespoons salt
1 tablespoon black peppercorns
3 teaspoons onion salt
2 teaspoons chili powder
2 teaspoons turmeric
1 tablespoon brown sugar
1 brisket flat fat cap removed
Sandwich Assembly
1 bottle BBQ sauce Buc-ee’s or Stubb’s Original
hamburger buns
Instructions
Preheat the smoker to 225°F.
Place all the spices in a spice grinder and pulse until very finely ground.
Sprinkle a thin layer of spice mix all over the brisket. Do not heavily coat the brisket with spices. Save the leftover spice mix for future use.
Place the brisket fat-side down in the smoker. (This promotes a more distinct smoke ring and protects the lean meat from the heat.) Place a probe thermometer into the brisket and smoke until it reaches 200°F.
Remove the brisket from the smoker, cover with foil, and let rest for about an hour before serving.
Slice or chop the brisket and dress it lightly with BBQ sauce. Serve as a sandwich, with about 8 ounces of brisket per bun.