Beef Brisket From Kip

      1    8 pound beef brisket                     All-south barbeque rub

  All-South Barbecue Rub

      2 tb Salt                                2 tb Black pepper -- freshly
      2 tb Sugar                               1    Cracked
      2 tb Brown sugar                         1 tb Cayenne pepper
      2 tb Ground cumin                        4 tb Paprika
      2 tb Chili powder

  All you do is throw them together and mix them well.


  Recipe by: Kip Jones Well, I fixed my first brisket this past weekend.
  Thanks to all BBQ list folks for the helpful suggestions and recipes that
  made this endeavor a success. Most recommendations to me, posts and e-mail,
  were centered on the importance of slicing the brisket against the grain.
  Bear suggested baked beans for a side dish and I fixed that.  I had some
  input from the southwestern part of the US on side dishes, but,
  unfortunately, many of the ingredients necessary for these recipes are not
  available here in WV.

  Here is the way I did it:  7:00 AM Friday morning.  Unwrapped the brisket
  (8 lbs.) and washed it down.  Rubbed in the "All South Rub," not too heavy,
  and as per suggestions of Dwight's recent post, put his heavy coating of
  brown sugar to it.  On to the H20, gas fired bullet smoker at 8:00 AM.
  Adjusted the flame as low as possible + a bit.  One big, fist sized chunk
  of (1 hour soaked ) hickory. Water pan full. Put on the brisket, fat side
  up.

  At about 12:00 noon I checked it out and found that the water level was ok.
  and added, and maybe I'll not do this again,  added another big chunk of
  hickory. Checked the water level again at 3:00. It was ok. At 5:00 PM (10
  hours later) I took it off and put in a roaster pan with about a half cup
  of water. It was a nice brown color. Capped off the roaster pan with
  aluminium foil and put it in the refrigerator. That's it for day one. LAZY
  ~ Q,  huh?

  Saturday. 8:00 AM . In the oven at 185 degrees until 6:00 PM then took it
  out to cool for slicing. Yes, my mouth is watering from the aromas in the
  kitchen. By the way, in the mid-afternoon, I fixed a barbeque sauce, to
  serve on the side with the brisket. See Carey Starzinger's BBQ sauce # 23.

  Now, at 6:30 sharp, the totally unexpected, drop-in guests from out-of-town
  hit the door, drank all of our beer and stayed until 11:30. At this time,
  6:30 PM, just to be sociable, I quit drinking beer, so they could have it
  and I switch to scotch. At about 8:30, when I was finally able to face the
  handwriting on the wall, and still fairly sober, I did manage to
  refrigerate the complete dinner and kept on smiling at the guests. Oh yes,
  I did invite them to have dinner with us, but was declined.  So we hit the
  sack hungry and a little grumpy.

  Sunday. 4:00 PM. Take the brisket, the beans, the dipping sauce out of the
  refrigerator and let them warm up on the counter for about a hour. Pre-heat
  the oven to 175 and put in the brisket at 5:30. I finally serve it at 7:00
  and it is perfect! Finding the grain is no problem.

  You can cut this baby with a fork. If I made a mistake any mistakes at all,
  I might cut back on that last chunk of hickory. It was just a bit more
  smoky than necessary, so the wife suggested. I agree. I like a light smoke
  taste.

  Anyway, if you have a water smoker, don't believe that you can't fix a
  respectable brisket. Go for it.