INGREDIENTS:

1 tablespoon dried thyme leaves
1 tablespoon smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
3/4 teaspoon garlic powder

1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket trimmed of fat
1 1/2 teaspoons liquid smoke flavouring
3 tablespoons sauce
1 1/2 cups barbeque sauce

DIRECTIONS:

Combine & mix thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside.

Rub the liquid smoke all over the brisket, then using the rub that you just made rub that over the brisket as well, after you have rubbed it with the liquid smoke.

Place beef brisket on the grill. Cover, and cook at LOW temperature. After a few hours, flip the side and rub the liquid on the top of the brisket and close the vent and cook at a LOW temperature until fork-tender. Shred, serve, and devour.

RECOMMENDED
FLAMOUS: