A Smoked Beef Brisket With Rub and a Texas BBQ Sauce

Ingredients

• 8-10 lbs trimmed beef brisket (leaving 1/4 inch fat trim washed and dried)

Rub

• 3 tablespoons black peppercorns
• 2 tablespoons coarse salt
• 1 tablespoon chili powder
• 1 tablespoon sugar
• 1 tablespoon onion flakes
• 1 teaspoon dried chipotle powder
• 1 tablespoon mustard powder
• 1 tablespoon garlic powder
• vegetable oil

Beer Mopping Sauce

• 12 ounces beer
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup canola oil
• 1 cup diced onion
• 2 garlic cloves, minced
• 1 chipotle pepper
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Texas BBQ Sauce

• 44 ounces ketchup
• 1/2 cup molasses
• 1/2 cup honey
• 5 whole chipotle chili
• 1 tablespoon worcestershire sauce
• 1/2 cup butter
• 1/2 cup canola oil
• 1/2 cup apple cider vinegar
• 12 ounces beer
• 1 tablespoon onion flakes
• 1 teaspoon garlic, granular
• 1 tablespoon soy sauce
• 1/2 teaspoon fresh cracked pepper

Directions

1. 1

   RUB:.

2. 2

   Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.

3. 3

   Lightly oil the meat with vegetable oil.

4. 4

   Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.

5. 5

   Beer Mop Sauce:.

6. 6

   Mix ingredients in a pot and simmer for 20 minutes.

7. 7

   Fire up the smoker:.

8. 8

   Start up the smoker with your favorite wood.

9. 9

   Add water in the bottom which helps keep meat moist.

10. 10

    Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.

11. 11

    Flip the brisket carefully not piercing the meat. Mop with more sauce.

12. 12

    After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.

13. 13

    It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.

14. 14

    There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.

15. 15

    It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.

16. 16

    BBQ Sauce:.

17. 17

    Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.

18. 18

    Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.