Dallas Dandy Brisket

• 4 pounds beef brisket trimmed
• 2 tablespoons salt hickory-flavoured
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 2 tablespoons black pepper ground
• 2 tablespoons barbeque rub
• 12 ounces beer
• 1 medium onions chopped
• 1/2 cup apple cider vinegar
• 1/4 cup vegetable oil
• 2 cans chipotle chili peppers
• 2 tablespoons adobo sauce
• 2 tablespoons liquid smoke

1. Combine 2 tablespoons of the rub with the other marinade ingredients in a blender and puree.
2. Place the brisket in a plastic bag and pour the marinade over it.
3. Refrigerate the brisket overnight.
4. Before you begin to barbecue, take the brisket from the refrigerator.
5. Drain and discard the marinade.
6. Pat the brisket down with all but 2 tbsps of the remaining rub, coating the slab well.
7. Let the brisket sit at room temperature for about 45 minutes.
8. Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220 degrees F.
9. Transfer the brisket to the smoker and cook for 3 hours.
10. Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly.
11. Cook for an additional 1 1/2 to 2 hours, until well-done and tender.
12. Let the brisket sit at room temperature for 15 minutes.
13. Trim any excess fat and slice the brisket thinly against the grain, changing direction as the grain changes.

beef brisket, salt hickory, brown sugar, paprika, chili powder, black pepper, barbeque rub, beer, onions, apple cider vinegar, vegetable oil, chipotle chili peppers, adobo sauce, liquid smoke

Taken from recipeland.com/recipe/v/dallas-dandy-brisket-43670 (may not work)