Smoked BBQ Beef Brisket

Serves 12

1 (8-pound) packer-trimmed beef brisket

Favorite dry rub (or see recipes under Dry Rubs, bastes, Sauces & Marinades)

Favorite BBQ sauce (or see recipes under Dry Rubs, bastes, Sauces &

Marinades)

 

Beer Mop:

1 (12-ounce) bottle dark beer

½ cup apple cider vinegar

¼ cup apple juice

¼ cup olive oil

½ medium yellow onion (finely chopped)

3 cloves garlic (minced)

2 tablespoons Worcestershire sauce

¼ teaspoon cayenne pepper

Salt and pepper (to taste)

 

1. Apply a generous amount of dry rub evenly over brisket, massaging well to coat. Place brisket on a baking sheet, cover, and refrigerate overnight.
2. Remove from refrigerator and allow brisket to sit at room temperature for approximately 30 minutes.
3. To prepare beer mop, combine all ingredients in a non-reactive saucepan and cook over low heat, stirring frequently, for approximately 10 minutes. Remove from heat.
4. Prepare smoker according to directions listed by manufacturer.
5. Place brisket in smoker, fat side up, so juices will drip down and baste meat. Cook (at about 220° F) until well-done and very tender, approximately 1 hour per pound (a total of about 8 hours). Baste brisket with beer mop every 30 minutes.
6. Remove meat from smoker and allow to rest for approximately 15 minutes. Cut brisket, against the grain, into thin slices. Serve with BBQ sauce on the side, if desired.