7 1/2 - 8 lb. fresh untrimmed brisket
FOR DRY RUB
| 1/2 C paprika |
| 1 tbsp ground black pepper |
| 3 tbsp coarse salt |
| 3 tbsp sugar |
| 2 tbsp chili powder |
| 12 oz. beer |
| 1/2 C cider vinegar |
| 1/2 C water |
| 1/4 C vegetable oil |
| 2 tbsp worcestershire sauce |
| 2 tbsp minced jalepeno chilies |
| 1 C barbecue sauce |
| 1 tbsp chili powder |
| Wood chips for smoke |
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Mix all dry rub ingredients in small bowl. Reserve 1 tbsp in another bowl for use
in preparing mop. Spread remainder over brisket. Cover with plastic wrap and chill
overnight. Mix all ingredients for mop plus reserved dry rub in heavy medium saucepan. Cook over low heat for 5 minutes, stirring. Put 1/2 C in bowl, cover and chill Cover and chill remainder. Start charcoal in smoker. When coals are gray, drain wood chips and spread handful or two over coals. Bring temperature to 200 deg. to 225 Deg. F. Place brisket, fat side up, on rack in smoker. Cover and cook until tender. (Fork or thin knife will easily penetrate meat.) Meat thermometer inserted into center of brisket should read 185 Deg. F. Turn brisket every 1/2 hour while cooking. Add charcoal as required to maintain terperature. Add wood chips as required for smoke. Brush brisket with mop each time it is turned. When done, remove from smoker, let stand 1 hour, then wrap in foil and chill. Prior to serving, warm brisket in 350 Deg. oven, still in foil, for 45 minutes. Combine barbecue sauce and chili powder. Add any accumulated juices and boil. Thin with reserved mop if necessary. Slice brisket thinly across grain. Serve with sauce. |