Smoked Brisket

Brisket is a cut of meat from the lower breast or chest. While all animals have a brisket, it is usually used to describe beef or veal. This cut of meat is usually tougher because it carries about 60% of the weight of the cow. This is why I like to smoke this cut with indirect heat for many hours, or as it is often referred to "low and slow". This style of cooking allows the meat to cook long enough to break down the fibers in the meat without over cooking it. I like to use a dry rub that I picked up at a BBQ competition, it is called Old Ranch House Seasonings. It is made here in Idaho and is really good, and inexpensive. I also use what is called a "mop" or "sop" to baste during the 6 plus hours it takes to cook. The recipe for the mop is:
2 cups apple cider vinegar
1 cup olive oil
2/3 cup Worcestershire sauce
1/2 cup water
the juice of 2 lemons
2 cloves of garlic minced
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
Place all ingredients into a large pot, bring to a boil. Remove from heat but keep warm. Baste brisket every hour.
Another tip about smoking brisket is to just leave it. Place it on the grill, fat side up and don't worry about turning it or anything, just keep your wood chips smoking. After about 6 hours at 200-250 degrees it should be done. Use your meat thermometer and check in the thickest spot for a temp of around 160.