Southern Smoked Brisket

• 12 lb Brisket
• 1 Large multi rack smoker
• 1 Garlic Salt - evenly coat meat both side
• 1 Sea Salt - evenly coat
• 1 white pepper - evenly coat
• 1 worcestershire sauce - even coat
• 1 Caraway Seeds - even coat
• 1 thyme - even coat
• 1 basil - even coat
• 2 onion - sliced
• 1 Honey - even coat
• 3 of the 30 BEERS
• 1 can Dr. Pepper
• 1 meat injector
• 1 Red oak
• 1 Pecan Wood
• 30 Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house

1. Cut brisket in half only if you have to.
2. I had to.
3. Add all ingredients, cover and let rest for 24 hours.
4. Use the meat injector and inject Dr. Pepper into the Brisket.
5. After marinating for 24 hours, make sure your smoker is up to temp.
6. 275, but no more then 300
7. You will be smoking this Brisket for 12+ hours.
8. Start cooking your Brisket @ 7 am so you can eat by 7 pm.
9. Save the juice from your marinade to pour over your Brisket.
10. Once you have used up the juice, use BEER.
11. My smokers smoke stack was in the top middle.
12. I could pour the juice right down the stack on the meat.
13. The steam would come up and I would shut the smoke stack off, trapping everything.
14. With this type of smoker, you do not lose your heat.
15. You want to maintain 275-300.
16. After 12+ hours of smoking, make sure the core of the meat is at 160 or above.
17. Eat and be Fat & Happy

brisket, multi rack smoker, garlic, salt, white pepper, worcestershire sauce, caraway seeds, thyme, basil, onion, honey, dr pepper, red, some good friends

Taken from cookpad.com/us/recipes/342810-southern-smoked-brisket (may not work)