Fully trimmed Brisket section (sometimes called the Flat Cut)
2
tb
Hickory-flavored salt
2
tb
Brown sugar
2
tb
Paprika
2
tb
Chili powder
2
tb
Ground black pepper
2
tb
Dallas Dandy Rub (see above)
12
oz
Beer
1
md
Onion; chopped
1/2
c
Cider or white vinegar
1/4
c
Oil (corn or canola)
2
Canned chipotle chiles plus
2
tb
Adobo sauce
2
tb
Liquid smoke
Your favorite Barbecue Sauce
INSTRUCTIONS
DALLAS DANDY RUB
DALLAS DANDY MARINADE
SAUCE:
"The night before you plan to barbecue, stir together the dry rub
ingredients in a small bowl. Combine 2 tablespoons of the rub with the
other marinade ingredients in a blender and puree. Place the brisket in a
plastic bag and pour the marinade over it. Refrigerate the brisket
overnight.
Before you begin to barbecue, take the brisket from the refrigerator.
Drain and discard the marinade. Pat the brisket down with all but 2 tbsps
of the remaining rub, coating the slab well. Let the brisket sit at room
temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature up to 200 to
220 degrees F.
Transfer the brisket to the smoker and cook for 3 hours. Place the meat
on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and
close the foil tightly. Cook for an additional 1-1/2 to 2 hours, until
well-done and tender.
Let the brisket sit at room temperature for 15 minutes. Trim any excess
fat and slice the brisket thinly against the grain, changing direction as
the grain changes...". Serve with your favorite barbecue sauce.
Recipe from _Smoke and Spice_ "Cooking with Smoke, the Real way to
Barbecue..." by Cheryl Alters Jamison and Bill Jamison Harvard Common
Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0607
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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