Alan’s Brisket

Rub

2 TBS Paprika

2 TBS Black Pepper

2 TBS Lemon Pepper

4 TBS Tender Quick

1 TBS Thyme

1 TBS Basil

1 TBS Parsley Flakes

2 TBS Chili Powder

4 TBS Minced Garlic (heaping)

Mix Rub Ingredients

Rub as much as possible into Brisket

Place a rack or trivet in Dutch Oven

Place in Dutch Oven fat side up

Cover and chill overnight

Liquid

1 qt Beer

4 TBS Red Wine Vinegar

2 TBS Worcestershire Sauce

2 tsp Liquid Smoke

Add liquid ingredients to Dutch Oven

Sprinkle any left over rub on top of Brisket

Cover Brisket with 1 thinly sliced purple onion

Place in oven at 210 degrees

Cook for 8 – 10 hours

Lightly baste every 2 hours

Turn brisket over last hour and cover with thick layer of baste

Alternative cooking method:

( place in Smoker with hickory chips for 10 – 12 hours until meat is 185 degrees )

( baste each time more chips are added or smoker is opened )

( when removed from smoker – cover with layer of Baste and broil for 2 to 5 minutes )

Baste

2 c BBQ Sauce

1 c Catalina Dressing