Smoked Beef Brisket with Carolina Rub

In a bowl, add paprika, salt, sugar, brown sugar, cumin, chili powder, black pepper and cayenne pepper. Mix until thoroughly combined.

Sprinkle rub onto the brisket and rub it in until the whole brisket is covered. You can refrigerate it for up to 24 hours if desired.

If using a charcoal grill, heat the charcoal and once it turns to ash, push the charcoal to one side of the grill and place brisket over the opposite side (side without the charcoal) with fat side facing up. That way you are slowly cooking and smoking your brisket. Cook the brisket until tender enough to shred with your fingers. This will take at least 5 hours, but it may take as long as 8 (cooking time will depend on the size of the brisket and heat of the grill). Note: You may have to add more coals. Just check on it every hour or so and continue cooking over indirect heat.

Remove the brisket from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain.