Texas Chili Brisket

• 1 beef brisket (4 lb.), trimmed
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 bottle (17.5 oz.) BULL'S-EYE Texas Style Barbecue Sauce, divided

1. Place meat on double layer of heavy-duty foil.
2. Mix dry seasonings; rub onto meat.
3. Fold foil to make packet.
4. Refrigerate 1 hour.
5. Heat grill for indirect cooking: Light one side of grill, leaving other side unlit.
6. Close lid; heat grill to 325 degrees F. Open foil packet; pour half the barbecue sauce over meat.
7. Reseal packet.
8. Place on grate over unlit area; cover.
9. Grill meat 3 hours, turning after 1-1/2 hours and monitoring for consistent grill temperature.
10. Open packet.
11. Pour meat drippings into bowl; reserve for later use.
12. Discard foil.
13. Return meat to grill over unlit area; grill 20 to 30 min.
14. or until done.
15. Cut meat across the grain into thin slices; place on platter.
16. Pour reserved drippings over meat.
17. Serve with remaining barbecue sauce.

beef brisket, chili powder, ground cumin, barbecue sauce

Taken from www.kraftrecipes.com/recipes/texas-chili-brisket-121588.aspx (may not work)