True Smoked Beef Brisket

1. 1

   Brush or rub brisket with Worcestershire sauce. Sprinkle Beef Rub over brisket. Chill 1 to 4 hours.

2. 2

   Let brisket stand 1 hour. Meanwhile, prepare charcoal fire in smoker according to manufacturer's instructions. Place wood chunks on coals. Maintain internal temperature at 250u00b0 to 260u00b0 for 15 to 20 minutes.

3. 3

   Place brisket, fat side down, on top food grate. Smoke brisket, covered with smoker lid, 5 hours or until a thermometer inserted in center of brisket (where the point and flat meet) registers 165u00b0. Remove brisket, and wrap tightly in butcher paper. Return brisket to smoker, and smoke 3 to 5 more hours or until thermometer inserted in brisket registers 200u00b0. (Check temperature each hour.)

4. 4

   Remove brisket from smoker; open butcher paper, and let stand 2 to 4 minutes or until no longer steaming. Let brisket stand, loosely covered with butcher paper, 2 hours.

5. 5

   Meanwhile, prepare El Sancho Barbecue Sauce. Cut brisket across the grain into 1/4-inch-thick slices. Serve with El Sancho Barbecue Sauce.

* Per serving · 4 servings · Values may vary.

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