Brisket
4 tablespoons coarse kosher salt
4 tablespoons coarse ground black pepper
2 teaspoons ground cumin
1 whole packer brisket 12 to 14 pounds, fat cap trimmed to 1/4 inch
Sauce
1 cup Kraft BBQ sauce
1/2 cup water
1/2 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
2 teaspoons Tabasco chipotle sauce
Combine the salt, ground black pepper, and cumin in a small bowl and mix well.
Apply the seasoning mixture liberally to all sides of the brisket, patting it in to ensure good adhesion.
Preheat your pellet grill to 225°F. Choose a hardwood pellet like oak, hickory, or a blend.
Place the brisket on the grill fat side up. Insert a meat probe if available. Smoke for approximately 6 to 8 hours until the internal temperature reaches 165°F.
Wrap the brisket tightly in butcher paper or foil. Continue cooking until the internal temperature reaches 200°F to 205°F and the probe slides in like butter, typically another 4 to 6 hours.
Remove from grill and let rest in an insulated cooler or wrapped in towels for 1 to 2 hours minimum.
Cut the brisket into 1/4-inch slices. Cook the slices in a stainless steel skillet over medium heat until they begin to brown, about 1 to 2 minutes per side.
Chop brisket slices into 1/4-inch pieces and place in a bowl with just enough sauce to moisten the brisket.