| 1 | "the night before you plan to barbecue, stir together the dry rub ingredients in a small bowl. |
| 2 | Combine 2 tablespoons of the rub with the other marinade ingredients in a blender and puree. |
| 3 | Place the brisket in a plastic bag and pour the marinade over it. |
| 4 | Refrigerate the brisket overnight. |
| 5 | Before you begin to barbecue, take the brisket from the refrigerator. |
| 6 | Drain and discard the marinade. |
| 7 | Pat the brisket down with all but 2 tbsps of the remaining rub, coating the slab well. |
| 8 | Let the brisket sit at room temperature for about 45 minutes. |
| 9 | Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220 °F. |
| 10 | Transfer the brisket to the smoker and cook for 3 hours. |
| 11 | Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly. |
| 12 | Cook for an additional 1-?to 2 hours, until well-done and tender. |
| 13 | Let the brisket sit at room temperature for 15 minutes. |
| 14 | Trim any excess fat and slice the brisket thinly against the grain, changing direction as the grain changes...". |
| 15 | Serve with your favorite barbecue sauce. |
| 16 | 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 wcraft@ix.netcom.com |
