---------- Recipe via Meal-Master (tm) v8.02

Title: Dallas Dandy Brisket
Categories: Beef, Meats
Yield: 6 Servings

4 lb Brisket section (sometimes
- called the Flat Cut);
- fully trimmed

------------------------------DALLAS DANDY RUB------------------------------
2 tb Hickory-flavored salt
2 tb Brown sugar
2 tb Paprika
2 tb Chili powder
2 tb Black pepper; ground

---------------------------DALLAS DANDY MARINADE---------------------------
2 tb Dallas Dandy Rub (see above)
12 oz Beer
1 md Onion; chopped
1/2 c Cider or white vinegar
1/4 c Oil (corn or canola)
2 Canned chipotle chiles;
- plus:
2 tb Adobo sauce
2 tb Liquid smoke
Sauce:
Barbecue sauce; your favorite

The night before you plan to barbecue, stir together the dry rub
ingredients in a small bowl. Combine 2 tb rub with the other
marinade ingredients in a blender and puree. Place the brisket in a
plastic bag and pour the marinade over it. Refrigerate the brisket
overnight.

Before you begin to barbecue, take the brisket from the
refrigerator. Drain and discard the marinade. Pat the brisket down
with all but 2 tb of the remaining rub, coating the slab well. Let
the brisket sit at room temperature for about 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature up to
200 to 220?F.

Transfer the brisket to the smoker and cook for 3 hours. Place the
meat on a sheet of heavy-duty foil, sprinkle it with the rest of
the rub, and close the foil tightly. Cook for an additional 1-1/2
to 2 hours, until well-done and tender.

Let the brisket sit at room temperature for 15 minutes. Trim any
excess fat and slice the brisket thinly against the grain, changing
direction as the grain changes... Serve with your favorite barbecue
sauce.

Recipe by Cheryl Alters Jamison and Bill Jamison Harvard

Recipe FROM: Smoke and Spice, 1994

Typed by: Jeff Pruett

Posted by: William Craft <wcraft@ix.netcom.com>, Jun 22, 1995

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