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Don Martin's Smoked Brisket


1 cup Dr. Pepper
1 cup beer
2 teaspoons garlic powder
1 teaspoon cayenne
2 tablespoons angustora bitters
1 tablespoon raw or brown sugar
1 tablespoon salt
1 tablespoon med grind white pepper
1 tablespoon pure ancho chili powder
2 teaspoons garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh thyme
1/2 lemon peel, dried for a 2-3 days
1 chipotle; stemmed not seeded

Day 1: Mix up marinade ingredients. Cut a corner off the CyroVac bag, stick in a funnel and pour in the marinade. Push out the air. Roll up the corner, duct tape and refrigerate overnight. Dry rub. Pitch all ingredients in a blender or spice/coffee grinder. Turn on. While running shake the blender/grinder up and down. Day 2: Early in the morning (I'm talking 6am) pull the brisket from the CyroVac package. Apply a really lot of the rub and pat and rub it in. Wrap brisket in plastic wrap and refrigerate overnight. Day 3: Don't go to bed. About 1 am fire up the smoker. When fire and smoker are ready, remove brisket from refrigerator and put it on the smoker grill, and no, don't bring it to room temperature. Stabilize the temperature at 225F. Smoke cook for 8-14 hours or until about 2:30 pm. When internal temperature gets to 170F run the cooker temperature up to 300F. Watch your water level now. Continue until internal hits 205F (higher if it is a really cheap piece of meat). Pull the brisket off the grill and pour on some of Houndog's chipotle sauce. Wrap the brisket in plastic wrap, aluminum foil, and then wrap in a big beach towel. Put wrapped brisket in a cooler (no ice) or an oven that was heated to warm and then shut off. About 4:30 pm serve some smoker appetizers and drinks. About 5:30 pm pull out the brisket, unwrap it and slice into 1/2" thick slices . Sauce or not. Posted to the BBQ List June 03, 1998 by DTM - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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