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Smoked Brisket
Yield: 6 servings

4 lb 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 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

The night before you plan to barbecue, stir together the hickory
salt, brown sugar, paprika, chili powder and pepper in a small
bowl. Combine 2 tablespoons of the rub with the beer, onion, vinegar,
oil, chipotles and liquid smoke 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. Serve
with your favorite barbecue sauce.


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Taste: Ease of Prep: Appearance:
Brisket & aluminum foil don't mix!, August 2, 2005 - 01:22 AM
Reviewer: Dick in Albuquerque, Nm from Albuquerque, NM
You're not getting any smoke into the meat if it's sealed in aluminum foil. Put it in the oven!

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