2 cups dark brown sugar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1 cup seasoned salt
1 beef brisket (10 to 16 pounds)

Mix first six ingredients. Rub on brisket and wrap with plastic wrap. Put in refrigerator for at least 24 hours. Remove from plastic and wrap in heavy foil. Place in 225-degree smoker (slow to medium fire) with fat side down for 3 hours. Place in empty 40-quart cooler for 12 hours (and don’t open the lid). Put back on smoker for 6 hours at 225 degrees. Let set for 30 minutes before slicing.

Servings: 24 to 40, depending on weight of raw brisket. Serving size: 1/4 pound. Per serving: 186 calories, 24.5 g protein, 3.6 g fat, 10.9 g carbohydrates, trace dietary fiber, 2,917 mg sodium, 10.7 g sugars, 73 mg cholesterol

Mike McCartney, Grayson-Collin Electric Cooperative