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Nothing to see here. - null, void, nada, zip, zero!

Those heartless rebels! :twisted: :mad:

Have pity, Paul.:smiley: :roll:

I got that one too. My reply was "What you really need Cindy is a good stiff …:stuck_out_tongue:

That is just wrong… Possibly true, but wrong…:shock:

What Cindy needs is a bit of good food from Todd.:mrgreen:

Pay close attention now as this is a 1-1.25 hrs per pound deal ( not for wimps)

First off you will need to whip up some “rub”

.75 cups (good) Paprika
.5 cups cider vineger
.24 cups salt
.25 cups sugar
2 tablespoons of chili powder
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 teaspoons of Cayenne

Secondly you will need a “mop”

12 ounces beer
.5 cups cider vineger
.5 cups water
.25 cups canola oil
half of a nice sized onion

4 cloves garlic, chopped to heck

2 tablespoons of the crap from the first list.

Here is the deal…

The day before cooking apply the “rub” to the brisket and I mean RUB IT! save a tad (of the rub) for later. Refrigerate overnight.

Remove the "rubbed " brisket and let it sit at room temp for an hour or so.

Fun part: You must have a SMOKER as grills and what not will not work, don’t bother!

Get the SMOKER up to around 210-220- degrees.

OK, we are good. Now mix “mop” ingrediance and warm them up SLOWLY…

I am assuming your SMOKER is at 210-220 so put the cow on, fat side up and every hour or so baste with the mop stuff. Remember 1 hour per pound, or about 87 beers… LOL The cow will start turning BLACK around 75% into this proccess have no fear …

When the cow stops mooing (check your thermometer) remove from the smoker and let it sit for about 30 min. Then cut that damn fat off (if you want to) then slice against the grain. This recipie is very good if you have the time and the beer to deal with it… I bet J.O knows…:mrgreen:

Ooops, here is a tip, DO NOT USE MESQUITE wood!!!

Hickory has worked the best for me…

Good eats… Enjoy!

OOps almost forgot… sprinkle the left over “rub” on right before serving.