Tips for cooking a Longhorn Brisket.
 

* Defrost in the refrigerator 24 hours.  The quality of your beef will suffer if defrosted to quickly.

* This is the dry rub recipe that my wife Barb's mother developed, Dorothy DeWolf.  We have used it for years with great success.
Combine in a large bowl: 2 Table spoons Chili powder, 2 Table spoons Salt, 1 Table spoon Garlic Powder,  1 Table spoon Onion Powder, 1 Table spoon Pepper, 1 Table spoon Sugar, 2 tea spoons Dry Mustard.

* Pat the brisket dry with a paper towel, brush lightly with olive oil, and season generously with the brisket rub.  Rub all over and into the meat.

* Preheat oven or smoker to 425 F.  Place meat on smoker rack with fat side up and the big end facing the fire box, cook for one hour, then drop your heat back to 200 - 250 F. for one hour per lbs. of brisket minus one hour.

* You can create different flavors by using or combining different types of wood in your fire box.   We use primarily Oak and Mesquite, but love it when we can find some Pecan, or Apple wood to smoke our meat.  Have fun and experiment!

* Remove brisket from smoker or oven and let it rest for 15-20 minutes before serving. 

* Enjoy!