Meat Ingredients

• 1 – 8 ? 12lbs Brisket

Basic Directions

• Heat Smoker using favorite rig and fuel source
• Prep Brisket as desired
• Brisket Paste, recipe follows
• Season Brisket, recipe follows
• Oil the Brisket
• Wrap Brisket, recipe follows
• Barbeque Sauce, recipe follows

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning ingredients and sprinkle evenly on all sides of the brisket. Let sit at room temperature for 1 hour.

Using your hands or a brush, evenly, but lightly, coat the brisket with canola oil.

Insert a thermometer and place in the cooker, fat side down. After 2 hours spray every 2 hours with basting spray. Cook until internal temperature reaches 165?F.

Lay out aluminum foil, place the brisket on foil, and cover with the wrapping mixture. Securely wrap in the foil. Reinsert the thermometer. Place back in the cooker and cook until the internal temperature reaches 195?F

Remove the brisket from the cooker and place brisket in foil pan, reserving juices.

Lay out a double sheet of aluminum foil place brisket on foil.

Strain all of the juices from the pan and put in liquid measuring cup. Discard any solids and allow the fat to come to the top, pour off, and discard.? Reserve 1/2 cup of the beef liquid.? Pour the remaining defatted liquid over the brisket.? Securely wrap in the foil, place in a disposable pan, and transfer to the cooler.? After the brisket has rested for about 30 minutes, increase the temperature of the cooker to 300?F.

Remove the brisket from the cooler, carefully unwrap, coat with the sauce, place back in the cooker, fat side up, and cook for 30 ? 40 minutes minutes.

Paint the remaining sauce on a cutting board, top with the brisket, and let rest for 10 minutes.

Slice the brisket against the grain into 1/8-inch slices, dredging in the sauce. When you?re carving, you’ll notice that the grain changes direction when you move from the flat to the point. Don’t let it throw you-just make sure that you are cutting against the grain at all times. Sprinkle with fleur de sel (hand-harvested sea salt).

What to drink: Lots of Beer

Brisket Paste:

• 6 tablespoons mild chile powder
• 3 tablespoons prepared yellow mustard
• 3 tablespoons beef base in paste form, such as Better than Bouillon

Combine all ingredients in a bowl, reserve, refrigerated, for later use.

Seasoning blend:

• 1/4 cup garlic salt
• 3 tablespoons coarsely ground fresh black pepper
• 2 tablespoons chili powder
• 1 tablespoon lemon pepper
• 2 teaspoons kosher salt
• 3/4 teaspoon cayenne pepper

Basting Spray:

• 1 cup apple juice
• 1 cup water
• 1/4 cup cider vinegar

Combine all ingredients in a spray bottle.

Wrapping Mixture

• 1/2 cup honey
• 1/2 cup firmly packed brown sugar
• 4 tablespoons (2 ounces) unsalted butter or margarine, melted

Combine all ingredients in a bowl, reserve, refrigerated, for later use.

Barbecue Sauce:

• 1 cup favorite BBQ sauce
• 1 ? teaspoons of Apple Cider Vinegar
• ? cup of Brisket juices

or try Grandpa Murray?s Homemade Sauce (http://www.topinternetguides.com/2008/07/25/barbeque-sauce-steves-ultimate-kansas-city-style-recipe/ )

• 1 cup ketchup (home made is best, then Heinz)
• 2 cups apple cider
• 1/3 cup molasses
• 1/4 cup cider vinegar
• 1/3 cup brisket pan drippings or 1/4 teaspoon of liquid hickory smoke (or both if you like it really smokey)
• 1-1/2 teaspoons fresh ground coffee
• 2 teaspoons ancho chile powder
• 1/2 teaspoon celery seed
• 1/3 cup firmly packed dark brown sugar
• 2 tablespoons granulated sugar
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• Coarse salt (kosher or sea) and freshly ground black pepper