Barbecue Beef Brisket

Preparation is easy.

Preparation time is 13 hours, marinating time 12 hours.

10-12 pounds beef brisket (5 – 6 kilograms)

Ingredients

For the rub:

• 125 millilitres paprika (4 ounces)
• 60 millilitres ground black pepper (2 ounces)
• 60 millilitres sea salt- finely ground (2 ounces)
• 60 millilitres brown sugar (2 ounces)
• 60 millilitres garlic powder (2 ounces)
• 30 millilitres chilli powder (1 ounce)
• 30 millilitres onion powder (1 ounce)
• 15 millilitres mustard powder (1 tablespoon)
• 15 millilitres celery salt (1 tablespoon)
• 15 millilitres chilli flakes (1 tablespoon)

For the spray:

• 250 millilitres apple cider vinegar (1 cup)
• 150 millilitres beer (2/3 cup)
• 30 millilitres Worcestershire sauce (2 tablespoons)
• 30 millilitres olive oil (2 tablespoons)

Directions

1. Preheat the bbq smoker to 220 degrees Fahrenheit
2. Mix all the rub ingredients together. Rub the brisket with the mix – massage it into the meat. Place it in a plastic bag and seal. Refrigerate for 12 hours. Remove the brisket from bag and let sit for one hour at room temperature.
3. Heat the water smoker to 220 degrees Fahrenheit. Fill the pan with 1 litre of beer.
4. Place the brisket in the centre of BBQ smoker, fat side up and cook – keep the heat steady.
5. Each pound should cook for 1 hour 15 minutes. It will turn black and shrink – that’s the beauty of BBQ.
6. Add all the spray ingredients into a spray bottle.
7. Spray the brisket every 30 minutes.
8. When the brisket is done, remove and spray it one more time.
9. Let rest and carve across the grain.
10. Serve with the rippin’ kikkin’ BBQ sauce.