Mark’s Midnight Brisket
4- to 6-pound brisket
Liquid smoke (optional)
Salt and pepper
1 can beef broth
Aluminum pie pan
12 oz can dark beer (optional)
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.