Recipe(tried): Texas-Style Grilled Brisket

This recipe is prepared Texas style on the grill. It is outstanding.
This is for a 8 to 12 lb beef brisket in cry-o-vac wrapping, which
should be uniform in shape; do not trim the fat until after it is cooked.

Dry Rub
1/2 tsp ground cumin,1/2 tsp granulated garlic,1/2 tsp salt,
1/2 tsp chili powder, 1/2 tsp cornstarch, 1/4 tsp black pepper
Combine spices and rub two-thirds of the spices on the fat side
and one-third on the bottom side of the brisket before grilling.

Allow charcoal to cook down to medium heat. You should be
able to hold your hand at grill level for four seconds. Place a cup
of soaked wood chips on the coals. Grill brisket until it is dark
& crusty on both sides, about 30 to 40 minutes, turning occasionally.
Expect some flare-ups, but allow the meat to char. When brisket
is charred, place it on a rack in a roasting pan with a lid or cover
with foil. Roast in a 200-F oven for 1 hour per pound. When brisket
is done, trim fat and slice thin across the grain.

Serve with Barbecue Sauce
Juice of 1 lemon, 2 cups ketsup, 2 tblsp Worcestershire sauce, 1 tsp prepared yellow mustard, 2 tblsp brown sugar, 2 tblsp vinegar, 3 tblsp orange marmalade, 2 tblsp butter, 1/2 tsp chili powder, 1/2 tsp cumin. Combine ingredients except butter in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes. Stir in butter, if desired. Serve warm. Makes about 3 cups, enough for a large brisket.