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Dallas Dandy Brisket Recipe

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This recipe for Dallas Dandy Brisket, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Hanrahan
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dallas Dandy Rub
2 tbl. hickory flavored salt (or regular salt)
2 tbl. brown sugar
2 tbl. paprika
2 tbl. chili powder
2 tbl. ground black pepper

Dallas Dandy Marinade
2 tbl. Dallas Dandy Rub
12 ounces beer
1 medium onion chopped
1/2 cup cider or white vinegar
1/4 vegetable oil
2 chipotle peppers plus 2 tbl. adobo sauce

4 lb. fully trimmed brisket

Directions:
Directions:
The night before make the marinade by combining all ingredients in a blender and puree. Place the brisket in a plastic bag and pour the marinade over it. Refrigerate overnight.

Next day - drain and discard the marinade. Pat the brisket down with all but 2 tbl. of the remaining rub. Let the brisket sit at room temperature for about 45 minutes.

Get smoker ready, bring temperature to 200 - 220 F. Put brisket in the smoker and cook for 3 hours. Place the brisket on a sheet of aluminum foil and sprinkle with the rest of the rub. Close the foil tightly and cook for an additional 1 1/2 to 2 hours, until well done and tender.

Preparation Time:
Preparation Time:
2 days
Personal Notes:
Personal Notes:
You have to plan this one in advance but it is fantastic. A friend does not have a smoker and has done this on a grill with indirect heat and finished in the oven. The key to making this tender is a long cook over low heat.

 

 

 

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