Tender and smokey. Leftovers make great shedded beef. Just pull apart with very clean hands add your favorite BBQ sauce place on a bun and enjoy.
- 78.07 ml brown sugar
- 78.07 ml dried papayas, chopped or 236.59 ml fresh papaya, rough chopped
- 14.79 ml cajun seasoning, Cajun Spice Rub Mix Recipe
- 4.92 ml minced garlic
- 1 onion, rough chopped
- 29.58 ml Worcestershire sauce
- 2267.96 g beef brisket, flat cut Score fat cap
- hickory chips (soaked overnight or at least 4 hour)
- 453.59 g beer, for mopping
- 29.58 ml butter
- barbecue sauce (optional)
- Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
- Early morning remove the brisket from refrigerator and pat dry.
- Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
- Leave brisket at room temperature for 1 hour before putting in the smoker.
- Meanwhile fire up the smoker.
- Place fat side up in a foil pan on a rack, so smoke can get around it.
- Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
- Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
- After 3 hours wrap tightly with foil and continue cooking.
- Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
- When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
- cut away excess fat and discard. Slice beef across the grain.
- Enjoy with your BBQ sauce.
- Trim fat and slice 1/4 inch slices across the grain.
- Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.