Beef Brisket

DIRECTIONS

• Mix all ingredients together in a small bowl, using large serving fork, pierce brisket all over.
• Apply the rub liberally to all sides of a beef brisket.
• Cover with plastic wrap and place in refrigerator from 4 hours to over night. One hour before cooking, remove brisket from the refrigerator, uncover, and allow it to sit and become room temperature.
• Smoke brisket covered for 3 1/2 to 4 hours at approximately 275 to 300 degrees with fat side up without opening the smoker.
• Place brisket on large sheet of heavy duty foil.
• Spread a thinly sliced onion under brisket.
• Pour 1/2 can of beer (Shiner Bock) into the foil and seal well.
• Place into oven or smoker at 250 - 275 degrees and cook 4 to 5 more hours depending on size.
• Remove from oven or smoker, loosen foil at one end to release steam, and allow brisket to rest for 45 minutes.
• Drain juices into bowl and place bowl in freezer for ten minutes to de-fat.
• Separate fat from juices and discard the fat.
• Pour up to one cup of the remaining juices into a sauce pot with your favorite BBQ sauce and bring to boil.
• Slice across grain on the diagonal into long, thin slices approximately 1/4 inch thick.
• Serve with BBQ sauce.