Instructions: Seasoning Dust: In a medium bowl, combine the paprika, garlic powder, thyme, basil, oregano, parsley, black pepper, cayenne, and nutmeg.

Brisket: Dry the meat very well and rub it with the Tabasco and Worcestershire sauce. Cover the meat with 1/4 inch of the seasoning dust on all sides. Place it in a bowl and loosely cover with foil. Refrigerate for 3 to 5 days. (The larger the piece of meat, the longer it will take for the seasonings to penetrate the flesh.)

Place the brisket on the grill at a low temperature for approximately 6 hours, with the fat side on top. (Or smoke the meat for 8 to 9 hours at 195 degrees.) Place a pan below the meat filled with water or other liquid to keep it moist and juicy.

When the meat is cooked, take it off the grill and let it rest for 1 hour. Trim off the fat and slice the meat into thin pieces on an angle against the grain. Serve with Texas Barbecue Sauce.

Texas Barbecue Sauce: In a cast-iron sauce pot on your side burner, combine all the ingredients and simmer 4 to 5 minutes. Serve warm over brisket.

This recipe yields 10 to 12 servings.

Comments: You cant come home from work and decide to make Texas brisket for dinner. Its simple to make, but it takes patience and slow cooking at a low temperature. In a smoker, it will take 8 to 9 hours at 195 degrees, on the grill it requires 5 to 6 hours. The seasoning dust is rubbed into the meat, this is then aged for 3 to 5 days in the refrigerator. Dont cut off the excess fat from the brisket because it will help baste the meat while its cooking. An hour after the meat has finished cooking, cut off the fat, and the meat will almost fall apart.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.