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firePit - Slow Smoked Brisket w/Honey + Hot Sauces

Source of Recipe

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Recipe Link: www.cooking.com/recipes/rerecite_print.asp?No=7442&Image=false

In the Lone Star State, barbecue means beef - and brisket is Texans' beef of
choice. Now, if you're in a hurry, pick a different cut because brisket has
to cook very slowly over coals. The ideal pit temperature is about 275
degrees F. Don't go messing with the brisket by trimming off the fat before
you smoke it. As the meat cooks slowly, the fat gradually melts, flavoring
the meat and keeping it moist and juicy. When the brisket is done, then trim
off all fat.


firePit - Slow Smoked Brisket w/Honey + Hot Sauces

10 to 12 pound beef brisket, untrimmed
your favorite barbecue dry rub
honey mustard dipping sauce
super hot barbeque sauce
sliced onions
hamburger sliced dill pickles

Build a charcoal or wood fire in a barbecue pit.
When the coals are glowing red, add soaked hardwood chunks.
Allow the fire to cook down until the cooking chamber is 275 degrees F.
Meanwhile, season the brisket by rubbing it with the dry rub, coating well
on all sides.
Let sit at room temperature.
When the cooking chamber is the correct temperature, place meat on rack,
fat side up, and baste liberally with the Fischer & Wieser’s Texas on the
Plate Big Yellowback Moppin' Sauce.
Cook the meat for 8 to 10 hours, depending on its size.
Turn and baste often.
Maintain a cooking temperature of around 220-250 degrees F, adding
more charcoal and wood chunks as needed.
For the last hour of cooking, wrap the brisket tightly in aluminum foil.
When ready to serve, unwrap the meat and trim off surface fat.
Cut the nose end loose from the layer of fat under it and cut out the fat layer.
Slice the meat across the grain into thin slices. (Thin slices are more tender
than thick ones.)
Serve with a side dish of warmed Fischer & Wieser’s Texas on the Plate
Hellfire and Brimstone BBQ Sauce Purgatory Level and slices of onions and
pickles.
Makes 8 - 10 servings.