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Smoked Brisket
Yield: 10-12 servings.

1 part cherry wood chips or wood
2 parts apple wood chips or wood

3 tablespoons Montreal Steak Seasoning
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
1 tablespoon ground cayenne pepper
1 tablespoon dried thyme
1 tablespoon garlic powder
2 tablespoons meat tenderizer
3/4 cup dark brown sugar

8-pound brisket, top fat trimmed

1 cup good-quality apple juice
1 cup melted I Can't Believe It's Not Butter
1/2 cup honey (optional)
Barbecue sauce of your choice

Ignite the wood in your smoker, following the manufacturer's
instructions and without using lighter fluid.

In a medium bowl, combine Montreal seasoning, peppers, thyme, garlic
powder, meat tenderizer and sugar until blended. Cover the brisket
with the rub.

Place brisket, uncovered, in a 250F smoker for 2 to 4 hours. Every
1/2 hour baste alternately with apple juice, I Can't Believe It's
Not Butter or honey.

After the initial 2-to-4-hour cooking period, recoat the brisket
with more rub. Add your favorite barbecue sauce.

Wrap the brisket in cellophane and then foil to keep the juices

Place the brisket back in the smoker for about 12 hours.

To glaze, unwrap the brisket, baste with the barbecue sauce and
place uncovered in the smoker for 2 hours, basting every 1/2 hour
with the other liquids (one time each).


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