SMOKED BEEF BRISKET

Steps:

• Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
• Early morning remove the brisket from refrigerator and pat dry.
• Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
• Leave brisket at room temperature for 1 hour before putting in the smoker.
• Meanwhile fire up the smoker.
• Place fat side up in a foil pan on a rack, so smoke can get around it.
• Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
• Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
• After 3 hours wrap tightly with foil and continue cooking.
• Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
• When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
• cut away excess fat and discard. Slice beef across the grain.
• Enjoy with your BBQ sauce.
• Trim fat and slice 1/4 inch slices across the grain.
• Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.