Emeril's Smoked Beef Brisket

Course : BBQ
Source:
Serves: 1
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Ingredients:

---BBQ SAUCE---
4 cups tomato ketchup
2 cups Worcestershire sauce
1 small onion -- minced
1 tablespoon minced garlic
1 cup drizzle of apple cider vinegar
4 medium four lemons -- juice of
1 teaspoon salt and black pepper
1 cup hickory chips
1 whole 10 pound beef brisket -- untrimmed
---Rustic Rub
 

Preparation / Directions:

Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated.


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