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1
Mix all ingredients and rub onto brisket. Place on a large sheet of plastic wrap, and wrap tightly. Place on a baking sheet and chill for 6 -8 hours.
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2
Remove meat from refrigerator and bring to room temperature.
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3
Prepare the smoker with the mesquite and apple wood chips. Line drip tray with foil, and place the meat on the rack.
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4
Preheat the stovetop. Place smoker on stove top and smoke for 1 1/2 hours at a medium to low heat setting.
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5
Preheat oven to 275 degrees.
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6
Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil.
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7
Bake for 3 hours. Remove meat from the oven and carve against the grain.
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8
Serve with BBQ Sauce on the side for dipping.
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9
Barbecue Sauce:
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10
1/2 Tbsp vegetable oil.
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11
1/2 cup chopped yellow onion.
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12
1 tsp chopped garlic.
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13
1 cup ketchup.
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14
2 Tbsp dark brown sugar.
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15
1 1/2 tsp molasses.
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16
2 Tbsp apple cider vinegar.
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17
1 Tbsp each lemon juice, orange juice, dry mustard, Worcestershire sauce, hot red sauce.
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18
In a large saucepan, heat oil over a medium high heat, add onions, cook till soft, stirring - 4 minutes. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to boil - lower the heat to simmer and cook - stirring occasionally until sauce thickens - 15 - 20 minutes. Cool slightly before serving. Enjoy!
