Prepare the Brisket

• 1). Purchase your beef brisket from a butcher and ask for a "packer's cut," which will have fat running through the middle and on top to keep the brisket moist while cooking.
  
  
• 2). Trim the top fat down if it's thicker than 1/3 inch. You want an even layer of fat for the best cooking.
  
  
• 3). Run the brisket under cold water and rinse thoroughly. Pat dry with paper towels.
  
  
• 4). Combine salt, chili powder, sugar, pepper and cumin in a bowl. Thoroughly coat beef brisket in the rub.
  
  
• 5). Place the brisket into a plastic bag and allow it to cure in the refrigerator for four to eight hours.
  
  

Grill the Brisket

• 1). Soak mesquite wood chips in cold water for one hour prior to cooking, then drain.
  
  
• 2). Prepare your grill for indirect cooking. Light charcoal in a separate metal container. Pile lit charcoal at either end of your grill (leaving the center clear). Pile soaked and drained mesquite chips on top of the lit coals (¾ cup on each side) to create smoke.
  
  
• 3). Lay the brisket in the aluminum pan, fat side up. Set the pan in the center of the grill. Do not place the brisket directly over the coals/wood chips.
  
  
• 4). Smoke the brisket for roughly six to eight hours, until you can shred it with just your fingers. Add fresh coal and another ¾ cup wood chips to each side roughly every hour to keep the smoke going.
  
  
• 5). Let rest 15 minutes before serving.