Smoked Beef Brisket
 
8 lb.  beef brisket
 
  wood blend:
2/3   hickory smoking wood
1/3   mesquite smoking wood
  briquettes
 
  marinade
1 quart  cider vinegar
1 cup  firmly packed brown sugar (dark)
1 Tbsp  course ground black pepper
1/2 tsp  salt
1/4 tsp  cayenne pepper
1/4 tsp  paprika
2 clove  garlic, crushed
1 large  yellow onion
 
mix well, and pour over meat. 
marinate overnight. 
 
barbecue rub 
 
2 Tbsp  salt
2 Tbsp  sugar
2 Tbsp  brown sugar
2 Tbsp  cumin
2 Tbsp  chili powder
2 Tbsp  black pepper
1 Tbsp  cayenne pepper
1/4 cup  paprika
  makes1 cup
 
 
rub the brisket with barbecue rub and marinate the beef overnight in an 
air 
tight container or zip lock bag. 
place wood in water and allow to soak for 1 1/2 hours. 
using a smoker, build the fire with the wood and briquettes in the fire 
chamber. 
 
on the smoking side, put in the brisket (fat side up) and close the lid. 
slow smoke for 6 hours. 
max heat 175 to 200 degrees. 
add wood and briquettes as needed 
 
when done, serve sliced with a side of barbecue sauce. 
 
barbecue sauce 
 
2 cup  water
3/4 cup  light corn syrup
1/2 cup  tomato paste
1/2 cup  white vinegar
4 Tbsp  molasses
3 Tbsp  brown sugar
1 Tbsp  liquid smoke
1/2 tsp  salt
1/4 tsp  onion powder
1/4 tsp  pepper
1/8 tsp  paprika
1/8 tsp  garlic powder
 
combine all ingredients in a medium saucepan over high heat and whisk 
until 
smooth. 
bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes 
or 
until mixture is thick. 
cool, then store in a covered container in the refrigerator overnight so 
that 
flavors can develop. 
makes 1 1/2 cups. 
 
 
a1 hot food group 
william barfieldsr 
-- 
(ID: 11775) Mirror: rec.food.recipes: Thu, Jul 17, 2003


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