BBQ Brisket Of Beef Yield: 10
Preparation time is 13 hours, marinating time 12 hoursPreheat the bbq smoker to 220 degrees Fahrenheit
Ingredients:
To Assemble
12 lb. beef brisket
For the Rub
4 oz paprika
2 oz ground black pepper
2 oz sea salt - finely ground
2 oz brown sugar
2 oz garlic powder
1 oz chilli powder
1 oz onion powder
1 tbsp mustard powder
1 tbsp celery salt
1 tbsp chilli flakes
For the Spray
1 cup apple cider vinegar
2/3 cup beer
2 tbsp Worcestershire sauce
2 tbsp olive oil
Directions:
To Assemble
Mix all the rub ingredients together. Rub the brisket with the mix – massage it into the meat. Place it in a plastic bag and seal. Refrigerate for 12 hours. Remove the brisket from bag and let sit for one hour at room temperature.
Heat the water smoker to 220 degrees Fahrenheit. Fill the pan with 1 litre of beer. Place the brisket in the centre of BBQ smoker, fat side up and cook – keep the heat steady. Each pound should cook for 1 hour 15 minutes. It will turn black and shrink – that’s the beauty of BBQ.
Add all the spray ingredients into a spray bottle. Spray the brisket every 30 minutes. When the brisket is done, remove and spray it one more time. Let rest and carve across the grain.
Serve with the rippin’ kikkin’ BBQ sauce