Brisket Truly drool-inducing. 1 12-lb. brisket 1⁄2 Cup Dijon-style mustard 1⁄2 Cup dark brown sugar 2 cloves fresh garlic, minced 1⁄4 Cup HUNGARIAN-STYLE SWEET PAPRIKA (if roasting in the oven, use 2 TB. SMOKED SPANISH PAPRIKA and 2 TB. HUNGARIAN-STYLE SWEET PAPRIKA)* 3 TB. GRANULATED GARLIC POWDER 3 TB. CELERY SALT 2 TB. salt 2 TB. packed brown sugar 2 TB. GROUND CUMIN 2 TB. MEDIUM HOT CHILI POWDER 2 TB. sugar 1 TB. MEXICAN OREGANO 1 TB. PENZEYS PEPPER 1 TB. WHITE PEPPER 2 TB. CAYENNE PEPPER GROUND (for oven 2 TB. CHIPOTLE PEPPER GROUND)* 1 qt. apple juice or cider 1 Cup cider vinegar 1 TB. salt 4 Cups (or more) oak/mesquite chips or chunks, soaked in water for 4 hours (the Culps like to use mesquite chunks and place 3 or 4 on the charcoal at a time)

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