We have several different ones but one of my favs is one 16oz bottle of Greek Style salad dressing and two bottles of beer (I prefer using a wheat beer) mixed. Cover the meat with the mixture, and let it rest for at least 12 hours, longer is better, up to about 18 hours max. If you need more liquid just add more beer.
Depending how big it is, smoke slow at 275/300 for 10/12 hours. We only use the wood chips for the first hour, hour and a half, which gives a nice medium smokey flavor. Make sure you keep enough water in the smoker. You do not want the meat to dry up!
If you try this, let me know what you think!
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Alfredo, of course the weekend is upon us shortly, but you can look into this for a future brisket smoking:
http://www.texasbbqrub.com/no2.htm
and, they are in your neck of the woods too. I use their regular rub and method for my Tri Tips, and it produces delicious meat out of the smoker. I use Mesquite when using this rub. Hickory works too. Good luck
:-)
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