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1
Mix all of the dry rub ingredients together in a small bowl.
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2
Dab the brisket dry with paper towels.
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3
Coat the brisket all over with the dry rub.
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4
Make a mesquite fire inside the oven of a smoker.
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5
A combination of charcoal and mesquite chips (wet) is fine.
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6
Put the brisket on the right side of the grates in the main oven of the smoker.
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7
Damp down the fire.
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8
Leave the brisket to smoke until the fire burns out.
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9
In the meantime, In a large skillet, saute the bacon and vegetables until they are moist.
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10
Put them into a 6-inch deep, full-sized, hotel pan.
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11
Add the brisket, beer, vinegar, Worcestershire and garlic.
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12
Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil.
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13
Cook overnight in a 250 degree F oven.
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14
Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles.
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15
Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat.
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16
Add the shallots and saute for a couple of minutes.
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17
Add the remaining ingredients and bring to slow boil - be careful not to burn.
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18
Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate).
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19
Cool.
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20
Add the sauce to a food processor and blend to combine.
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21
Dilute with brisket pan juice before using.
