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1
Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
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2
Early morning remove the brisket from refrigerator and pat dry.
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3
Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
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4
Leave brisket at room temperature for 1 hour before putting in the smoker.
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5
Meanwhile fire up the smoker.
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6
Place fat side up in a foil pan on a rack, so smoke can get around it.
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7
Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
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8
Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
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9
After 3 hours wrap tightly with foil and continue cooking.
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10
Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
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11
When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
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12
cut away excess fat and discard. Slice beef across the grain.
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13
Enjoy with your BBQ sauce.
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14
Trim fat and slice 1/4 inch slices across the grain.
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15
Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.
