Smoked Red-Sauced Brisket

• 5 lbs bonelss beef brisket
• 14 cup kosher salt
• 14 cup sugar
• 14 cup black pepper
• 34 cup paprika
• 2 tablespoons garlic powder
• 2 tablespoons garlic salt
• 2 tablespoons onion powder
• 2 tablespoons chili powder
• 2 teaspoons cayenne pepper
• 1 (12 ounce) bottle beer
• 1 cup apple cider
• 1 onion, minced
• 4 garlic cloves, minced
• 12 cup water
• 12 cup Worcestershire sauce
• 14 cup vegetable oil
• 1 12 cups cider vinegar
• 1 cup ketchup
• 12 teaspoon cayenne
• 14 cup Worcestershire sauce
• 1 teaspoon salt
• 12 teaspoon black pepper
• 12 teaspoon onion powder
• 12 tablespoon garlic powder
• 12 tablespoon ground cumin
• 2 tablespoons unsalted butter, melted
• 12 cup firmly packed brown sugar

1. Rub each side of beef thoroughly with 1/4 cup of the brisket rub.
2. Wrap brisket in plastic wrap and chill for 8 hours or overnight.
3. Soak hickory chunks in water for 8 hours.
4. Drain.
5. Prepare smoker according to manufacturers directions.
6. Remove beef from fridge and let stand for 30 minutes.
7. Place brisket, fat side up, on food grate.
8. Insert heatproof thermometer horizontally into thickest portion of beef.
9. Maintain smoker temp from 225 degrees to 250 degrees .
10. Add a handful of hickory chunks every hour.
11. Brush beef liberally with mopping sauce when beef starts to look dry (at about 156 degrees ).
12. Mop top of brisket every hour.
13. When internal temp reaches 170 degrees , place meat on a sheet of heavy-duty aluminum foil, mop liberally with mopping sauce, wrap tightly and return to smoker.
14. Remove brisket from smoker when internal temp reaches 190 degrees .
15. Let stand 1 hour.
16. Cut into thin slices and serve with brisket red sauce if desired.
17. To make rub: Combine all ingredients and store in airtight container for up to 6 months.
18. I put mine in the freezer.
19. To make the mopping sauce: Stir ingredients all together until blended.
20. To make brisket red sauce: Stir together all ingredients plus 2 tablespoons brisket rubuntil well blended.
21. Serve heated or at room temperature.

beef brisket, kosher salt, sugar, black pepper, paprika, garlic, garlic salt, onion powder, chili powder, cayenne pepper, apple cider, onion, garlic, water, worcestershire sauce, vegetable oil, cider vinegar, ketchup, cayenne, worcestershire sauce, salt, black pepper, onion powder, garlic, ground cumin, unsalted butter, brown sugar

Taken from www.food.com/recipe/smoked-red-sauced-brisket-222960 (may not work)