Yield: 6 servings
|4 pounds||Fully trimmed Brisket section (sometimes called|
|2 tablespoons||Hickory-flavored salt|
|2 tablespoons||Brown sugar|
|2 tablespoons||Dallas Dandy Rub (see above)|
|1 medium||Onion; chopped|
|½ cup||Cider or white vinegar|
|¼ cup||Oil (corn or canola) the Flat Cut)|
|2 tablespoons||Chili powder|
|2 tablespoons||Ground black pepper|
|2 eaches||Canned chipotle chiles plus|
|2 tablespoons||Adobo sauce|
|2 tablespoons||Liquid smoke|
|\N \N||Your favorite Barbecue Sauce|
DALLAS DANDY RUB
DALLAS DANDY MARINADE
"The night before you plan to barbecue, stir together the dry rub ingredients in a small bowl. Combine 2 tablespoons of the rub with the other marinade ingredients 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 1-½ 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, changing direction as the grain changes...". Serve with your favorite barbecue sauce.
Recipe from _Smoke and Spice_ "Cooking with Smoke, the Real way to Barbecue..." by Cheryl Alters Jamison and Bill Jamison Harvard Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 04-16-95