Brisket is a culinary gem when done right!
For the citrus rub, whisk all spices together.
Grate orange zest into the spice mix.
Apply to meat. Save orange juice for the braising liquid.
For the braising liquid, coat brisket well with Citrus Rub.
Sear brisket on very high heat on the barbecue.
Next, set in a deep pan and pour braising liquid over top.
Heat barbecue to medium-high heat and set brisket on opposite side of the fire with fat side up. Maintain barbecue temperature between 180° F and 220° F and smoke 1 - 1¼ hours per pound, turning every 30 minutes.
Transfer to a cutting board and let sit for 20 minutes before slicing across the grain when meat is tender and falling apart.
Drizzle with a little braising liquid.
Great served on fresh kaiser rolls with fresh sliced tomato and sharp cheddar.