- 4-6 lb brisket
- Olive oil
- Worcestershire sauce
- Liquid smoke (optional)
- Salt and pepper
- 1 can beef broth
- Aluminum pie pan
- 12 oz can dark beer (optional)
- Aluminum foil
- Mix together salt, pepper, Worcestershire, and liquid smoke; rub liberally into all parts of brisket.
- Fill an aluminum pie pan half full of water and 2 Tablespoons of olive oil. Or replace this with the dark beer for a deeper flavor in the meat. Place this pan in lower part of your smoker to keep moisture while smoking.
- Start smoking at 180 degrees between 10 p.m. and midnight.
- You may have to add more water or beer in pan in the morning.
- Let smoke for 12 to 14 hours until meat reaches 180 degrees.
- Take brisket and wrap in foil with beef broth, return to smoker and increase temperature to 200 degrees; smoke for 2-4 more hours or until meat reaches 190-195 degree internal temp.
- Remove from smoker and let rest for 15-20 minutes to let juice absorb. Collect juice for dipping if making sandwiches.
TIP: Hickory or mesquite wood is preferred, but for a slightly different flavor try pecan wood.