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1
Preheat charcoal smoker for half an hour.
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2
Soak the hickory chips for half an hour in water.
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3
Drain.
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4
Trim fat on brisket to 1/4-inch thickness.
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5
Sprinkle brisket generously with the dry rub.
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6
Wrap in plastic and refrigerate overnight.
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7
Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature.
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8
Mop the entire brisket with Mustard Sauce.
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9
Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage).
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10
After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
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11
After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly.
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12
Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
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13
Remove brisket from foil and let stand 15 minutes.
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14
Slice brisket against the grain into 1/4-inch thickness.
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15
Top with Brisket BBQ Sauce.
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16
Mix all ingredients in a medium saucepan.
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17
Reduce heat to low and simmer for 10 minutes.
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18
Mix all ingredients in a medium saucepan.
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19
Reduce heat to low and simmer for 10 minutes.
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20
In a medium to large saucepan, saute the onions in the butter over medium heat until soft.
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21
Add remaining ingredients.
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22
Bring mixture to a boil over medium high heat.
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23
Reduce heat to low and simmer for 20 minutes.
