DALLAS DANDY BRISKET
Source: Smoke and Spice Cooking with Smoke, the Real way to Barbecue, by Cheryl Alters Jamison and Bill Jamison
Servings: 6

4 pounds fully trimmed brisket
FOR THE RUB:
2 tablespoons hickory-flavored salt
2 tablespoons ground black pepper
2 tablespoons emeril's rub
FOR THE MARINADE:
cider or white vinegar
1/4 cup oil (corn or canola)
2 canned chipotle chiles plus 2 tbsp adobo sauce
2 tbsp liquid smoke
FOR THE SAUCE:
your favorite barbecue sauce

The night before you plan to barbecue, stir together the dry rub ingredients in a small bowl.

Combine 2 tablespoons of the rub with the other marinade ingredients in a blender and puree. Set aside the remaining rub.

Place the brisket in a plastic bag and pour the marinade over it. Refrigerate the brisket overnight.

Before you begin to barbecue, take the brisket from the refrigerator. Drain and discard the marinade. Pat the brisket down with all but 2 tbs of the remaining rub, coating the slab well. Let the brisket sit at room temperature for about 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220F.

Transfer the brisket to the smoker and cook for 3 hours.

Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly. Cook for an additional 1 1/2 to 2 hours, until well-done and tender. Let the brisket sit at room temperature for 15 minutes.

Trim any excess fat and slice the brisket thinly against the grain, changing direction as the grain changes. Serve with your favorite barbecue sauce.