---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DALLAS DANDY BRISKET
  Categories: Main dish, Meats
       Yield: 6 servings
  
       4 lb Fully trimmed Brisket
            -section (sometimes called
            -the Flat Cut)
 
 ------------------------------DALLAS DANDY RUB------------------------------
       2 tb Hickory-flavored salt
       2 tb Brown sugar
       2 tb Paprika
       2 tb Chili powder
       2 tb Ground black pepper
 
 ---------------------------DALLAS DANDY MARINADE---------------------------
       2 tb Dallas Dandy Rub (see above)
      12 oz Beer
       1 md Onion; chopped
     1/2 c  Cider or white vinegar
     1/4 c  Oil (corn or canola)
       2    Canned chipotle chiles plus
       2 tb Adobo sauce
       2 tb Liquid smoke
            SAUCE:
            Your favorite Barbecue Sauce
  
      “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 tbsps
   of the 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 degrees 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 1-1/2 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.
   
   Recipe from _Smoke and Spice_  “Cooking with Smoke, the Real way to
   Barbecue...”   by Cheryl Alters Jamison and Bill Jamison Harvard Common
   Press, 1994   ISBN 1-55832-061-X Typos by Jeff Pruett > Submitted By
   WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT)  On   06-22-95; 0607
  
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