1 (4- to 6-pound) brisket, untrimmed, with a thick sheath of fat
5 tablespoons brown sugar
5 tablespoons kosher salt
1 tablespoon ground black pepper
4 1/2 teaspoons paprika
1 1/2 teaspoons dry mustard
1 tablespoon ancho chile powder
1/2 teaspoon granulated onion
1/4 teaspoon granulated garlic
Brisket Sugar Shake, for serving, recipe follows
1/2 cup turbinado sugar
4 1/2 tablespoons "brownulated" light brown sugar
4 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
Brisket comes in two basic cuts: the flat cut, which has minimal fat; and the point cut, sometimes called packer-trimmed, which has more fat. You want the fattier cut, which may mean placing a special order with your butcher to get it.
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