Texas Brisket - Michael Green
     Barbecue in Texas is different than most places. The meat is slow-cooked over a smokey fire and the sauce is served on the side as an optional dip. I've had it at Hinze's in El Campo, Joe Cotton's in Robstown and First Prize in Texas City, but none can compare to this recipe!

• 1 Tbs cumin
  
• 1 Tbs chili powder
  
• 1 Tbs sugar
  
• 1 Tbs salt
  
• 1 Tbs black pepper
  
• 1 Tbs dried oregano
  
• 1 Tbs garlic powder
  
  Combine the above ingredients in a bowl and mix well. Take a whole brisket of beef (3-4 lbs) and rub the mixture into it. Refrigerate overnight. Place in a smoker at low heat (200°F) for 5-6 hours. Add wet mesquite chips to the smoker twice during the cooking period. Use a half & half mixture of red wine and water in the smoker's water pan. When finished, slice into 1/8" slices against the grain of the beef. Server barbecue sauce on the side with Ranch Beans, fried potatoes and home made bread.