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Dallas Dandy Brisket

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      Title: DALLAS DANDY BRISKET
 Categories: Main dish, Meats
      Yield: 6 Servings
 
      4 lb Fully trimmed Brisket
           -section (sometimes called
           -the Flat Cut)

MMMMM----------------------DALLAS DANDY RUB---------------------------
      2 tb Hickory-flavored salt
      2 tb Brown sugar
      2 tb Paprika
      2 tb Chili powder
      2 tb Ground black pepper

MMMMM-------------------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:
           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 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 from _Smoke and Spice_  "Cooking with Smoke, the Real way to
  Barbecue..."   by Cheryl Alters Jamison and Bill Jamison Harvard
  Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett >
  Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT)  On 06-22-95; 0607
 
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