Smoked Beef Brisket

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 10
• 1/3 cup brown sugar
• 1/3 cup dried papayas, chopped or 1 cup fresh papaya, rough chopped
• 1 tablespoon cajun seasoning, cajun spice rub mix recipe
• 1 teaspoon minced garlic
• 1 onion, rough chopped
• 2 tablespoons worcestershire sauce
• 5 lbs beef brisket, flat cut score fat cap
• hickory chips (soaked overnight or at least 4 hour)
• 16 ounces beer, for mopping
• 2 tablespoons butter
• barbecue sauce (optional)

Recipe

• 1 place marinade in a blender or food processor and blend till semi smooth. rub on washed and dried brisket. let marinade in a well sealed container overnight.
• 2 early morning remove the brisket from refrigerator and pat dry.
• 3 reserving the marinade to be mixed with the beer. simmer to heat through for 20 minutes and butter mix inches let rest till needed.
• 4 leave brisket at room temperature for 1 hour before putting in the smoker.
• 5 meanwhile fire up the smoker.
• 6 place fat side up in a foil pan on a rack, so smoke can get around it.
• 7 rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
• 8 add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
• 9 after 3 hours wrap tightly with foil and continue cooking.
• 10 smoke at 200 - 225 degrees for 7 hours. about 1 hour to 1 1/4 hours per pound.
• 11 when brisket has an internal temperature of 190 degrees f remove and let rest for 1 hour.
• 12 cut away excess fat and discard. slice beef across the grain.
• 13 enjoy with your bbq sauce.
• 14 trim fat and slice 1/4 inch slices across the grain.
• 15 can be made the day before chill then slice for extra thin slices. the chilled brisket will slice easier.