A couple of weeks ago, we received our new Rec Tec wood pellet grill/smoker (rectecgrills.com) . I was thrilled to try it out, and I’ve been using it everyday since we got it.  I’m very pleased. Over the weekend, I smoked a couple of chickens, which were fantastic. On Sunday, I made this southern-style beef brisket, which was absolutely delicious — the dry rub mixture, beer “beer” mop, and of course, the low-slow smoking technique with the new grill were what made it! I hope you’ll try this stuff out this summer!

1/2 cup ground paprika
2 Tbsp ground black pepper
2 Tbsp salt
2 Tbsp sugar
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp ground cayenne pepper

1 3-lb beef brisket

6 oz beer
1/4 cup cider vinegar
1/4 cup water
2 Tbsp vegetable oil
1/2 small onion, diced
1 clove garlic, finely grated or minced
2 tsp Worcestershire sauce
2 tsp of the dry rub, reserved from above

The night before you want to smoke the brisket, combine the dry rub ingredients (paprika through cayenne pepper in a medium bowl. Rub evenly and generously all over brisket (reserving 2 tsp for the “mop,” which is the basting liquid. Cover and refrigerate until next day.

Remove brisket from refrigerator and let stand 45 minutes prior to cooking.

Meanwhile, prepare the mop by combining the mop ingredients (beer through dry rub). Simmer for about 8 minutes, then remove from heat.

Prepare smoker and bring heat to 220 degrees F.

Place brisket on grill, and cook about 5 hours, until brisket is very tender. Baste with beer mop every half hour.  Remove from heat, wrap in foil and let stand 20 minutes prior to serving. Serve with your favorite barbeque sauce, cole slaw and corn bread.

Serves 4 – 6