The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the brisket, massaging it into every little pore, reserving one tablespoon of the rub. Place the brisket into a plastic bag and refrigerate overnight.
Before you begin to barbecue remove it from the refrigerator. Let the brisket set at room temperature for one hour.
Prepare the “Andy’s Drum Corp Smoker™” for smoking with a temperature of 200 to 225 degrees.
In a saucepan, mix together the mop ingredients and warm over low heat.
Transfer the brisket to the coolest part of the grill fat side up, so the juices will help baste the meat. Cook the brisket until well-done, 1 to 1.25 hours per pound. Every hour or so, baste the blackening hunk with the spritz or mop.
When the meat is cooked, remove it from the grill and let it stand at room temperature for 20 minutes. Then cut the fatty top section away from the leaner bottom. Trim all excess fat away from the brisket both top and bottom. Slice the brisket thinly against the grain. Watch what you’re doing because the grain changes direction. Serve with Andy’s Jacked Up Barbecue Sauce. One variation you may consider is mixing a little Jack Daniels in your favorite barbecue sauce (Andy’s of course).
8-12 pound packer trimmed brisket.
Rub use Andy’s Barbecue Seasoning or make a simple barbecue rub.
1⁄4 cup paprika
1⁄4 cup ground black pepper
1⁄4 cup salt
1⁄4 cup sugar
2-tablespoons each of chili powder, garlic powder, onion powder. 2- teaspoons cayenne
3 cups Apple juice
1 cup Sugar
1 teaspoon liquid butter
Basic Beer Mop
12-ounce can of beer
1⁄2 cup of each cider vinegar, water
1⁄4 cup salad oil
1⁄2 medium onion, minced
2-garlic cloves, minced
1-tablespoon Worcestershire sauce
1-tablespoon of rub
One variation for a simple mop is.
12- ounces of Andy’s Jacked Up barbecue sauce 1⁄2-cup salad oil and water
1⁄2-cup Jack Daniels