Recipe - Dallas Dandy Brisket

4 pound Fully trimmed Brisket
section (sometimes called
the Flat Cut)

DALLAS DANDY RUB
2 tablespoon Hickoryflavored salt
2 tablespoon Brown sugar
2 tablespoon Paprika
2 tablespoon Chili powder
2 tablespoon Ground black pepper

DALLAS DANDY MARINADE
2 tablespoon Dallas Dandy Rub (see above)
12 ounce Beer
1 md Onion; chopped
One half cup Cider or white vinegar
One fourth cup Oil (corn or canola)
2 Canned chipotle chiles plus
2 tablespoon Adobo sauce
2 tablespoon Liquid smoke
SAUCE:
Your favorite Barbecue Sauce

"The night before you plan to barbecue, stir together the dry rub
ingredients in a small bowl. Combine 2 tablespoons of the 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 tbsps
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 degrees F.
Transfer the brisket to the smoker and cook for 3 hours. Place the meat
on a sheet of heavyduty foil, sprinkle it with the rest of the rub, and
close the foil tightly. Cook for an additional 1One half to 2 hours, until
welldone 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 from _Smoke and Spice_ "Cooking with Smoke, the Real way to
Barbecue..." by Cheryl Alters Jamison and Bill Jamison Harvard Common
Press, 1994 ISBN 155832061X Typos by Jeff Pruett Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 062295; 0607

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini