Recipe: Hickory Smoked Brisket of Beef Sandwich with Au Jus (like Stephenson's)

I found this version of the Stephon's Apple Farm's Hickory Smoked Brisket recipe.

HICKORY SMOKED BRISKET OF BEEF SANDWICH WITH AU JUS

"I have a recipe book from Stephenson's Apple Farm that my wife and I purchased back in the 70's, but it doesn't have the recipe for the brisket. I've spent many years trying to duplicate recipes of restaurant foods that I love & came up with my own version of Stephenson's hickory smoked brisket of beef sandwich with au jus a few years ago. It's pretty close."

Rub entire brisket with vegetable oil & cover both sides with chili powder. Sprinkle on cumin, black pepper, celery seed & a little Lawry's seasoned salt. Let it set overnight in refrigerator.

I then put it in my smoker - with hickory wood for around 8 hours - fat side up. I then put it in heavy duty aluminum foil, sprinkle it with Worcestershire sauce and bake at 275 degrees for another six hours. Seal the foil around the brisket but be sure to leave room for juices to come out. Also, put brisket as high as you can in the oven so the element doesn't burn it.

Au jus is 2 beef bouillon cubes per cup of boiling water, then add juice from brisket to taste.

Slice the meat thin & pile on a slice of Jewish rye bread with another slice of bread on top, ladle au jus over it and enjoy. Horseradish goes well with it.

Source: KansasCity.com / submitted by Dale from Prairie Village, KS