BROWSE THE COLGIN COOKBOOK

DALLAS DANDY BRISKET

Number of Servings: 6

INGREDIENTS:
4 lb. fully trimmed brisket section (sometimes called the flat cut)

Rub
2 tablespoon salt
2 tablespoon chili powder
2 tablespoon brown sugar
2 tablespoon ground black pepper
2 tablespoon paprika

Marinade
2 tablespoon rub
¼ cup oil (corn or canola)
12 oz. beer
2 canned chipotle chile peppers
1 medium onion; chopped
4 tablespoon COLGIN NATURAL LIQUID SMOKE
½ cup cider or white vinegar

Sauce
Your favorite barbecue sauce

INSTRUCTIONS:
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 tablespoons of 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°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 1½ 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.