Dallas Dandy Brisket



INGREDIENTS:

4 lb Fully trimmed Brisket section
(sometimes called the Flat Cut)

Dallas dandy rub:

2 tb Hickory-flavored salt

2 tb brown sugar

2 tb Paprika

2 tb Chili powder

2 tb Ground black pepper

Dallas dandy marinade:

2 tb Dallas Dandy Rub (see above)

12 oz Beer

1 md onion; chopped

1/2 c  Cider or white vinegar

1/4 c  Oil (corn or canola)

2 Canned chipotle chiles plus

2 tb Adobo sauce

2 tb Liquid smoke

Sauce:

Your favorite Barbecue Sauce

DIRECTIONS:

1. 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.

2. 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.

3. Prepare the smoker for barbecuing, bringing the
temperature up to 200 to 220 degrees F.

4. 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 1-1/2 to 2 hours, until well-done and
tender.

5. Let the brisket sit at room temperature for 15 minutes.
Trim any excess fat and slice the brisket thinly against
the grain



Dallas Dandy Brisket