Beef Brisket

Scott Hillje

Rinse 1 Packer’s cut (untrimmed) USDA Select beef brisket, 8-10 lbs, and pat dry. Sprinkle it on both sides with dry rub (see below). Wrap in plastic wrap and refrigerate overnight.

Set up smoker for indirect heat with a water pan. Use wood chips, chunks, and logs – maintain a temperature between 210° and 250°F. Place the brisket in the smoker as far from the heat source as possible. Mop (see below) every 30 minutes, rotating the brisket to cook it evenly, keeping the fat side up at all times. Add charcoal and/or wood every hour or so to keep the fire burning evenly.

After 4 hours, wrap the brisket in heavy duty aluminum foil with what’s left of the mop sauce, including the onions and lemons. Seal and continue cooking over low coals for 4 more hours. The meat is done when a thermometer reads 185°F at the thick end.

DRY RUB BRISKET MOP

Combine the following: 1 cup vegetable oil

¼ cup salt ½ cup white vinegar

2 ½ tbsp dark brown sugar ½ cup cider vinegar

2 tbsp paprika 1 cup ranch dressing

2 tsp dry mustard 3 small onions, sliced

2 tsp garlic powder 1 10-oz bottle beer

2 tsp onion powder 3 tbsp soy sauce

1 ½ tsp dried basil 2 lemons, cut in half

1 tsp ground bay leaves

¾ tsp ground coriander Combine all ingredients

¾ tsp ground savory in a large pot, squeezing

¾ tsp dried thyme the lemons as you add

¾ tsp ground black pepper them. Simmer for 30

¾ tsp ground white pepper minutes, or until the

1/8 tsp ground cumin onions are soft.