Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
Remove the meat from the refrigerator and let come to room temperature.
Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
(Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
Serve with Barbecue Sauce on the side for dipping.
Barbecue Sauce:
In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
Yield: about 4 cups
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7258.07 Kcal (30388 kJ)
Calories from fat	3585.77 Kcal
		% Daily Value*
Total Fat	398.42g	613%
Cholesterol	303.85mg	101%
Sodium	37651.66mg	1569%
Potassium	4753.27mg	101%
Total Carbs	768.21g	256%
Sugars	180.52g	722%
Dietary Fiber	74.23g	297%
Protein	171.78g	344%
Vitamin C	284.1mg	473%
Vitamin A	1mg	33%
Iron	47.2mg	262%
Calcium	1178.3mg	118%

Amount Per 100 g
Calories	327.16 Kcal (1370 kJ)
Calories from fat	161.63 Kcal
		% Daily Value*
Total Fat	17.96g	613%
Cholesterol	13.7mg	101%
Sodium	1697.18mg	1569%
Potassium	214.26mg	101%
Total Carbs	34.63g	256%
Sugars	8.14g	722%
Dietary Fiber	3.35g	297%
Protein	7.74g	344%
Vitamin C	12.8mg	473%
Iron	2.1mg	262%
Calcium	53.1mg	118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

177.6

Points
196

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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