Texas Style Smoked Brisket with moppin' sauce
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of your favorite beer
medium onion chopped fine
light vegetable oil
Combine all ingredients for the rub and rub all over your brisket wrap in foil and let sit overnight.
Combine all ingredients of the moppin sauce together and mix well.
Bring your smoker up to 220. I used hickory chips, but you can use mesquite, white birch, or apple wood.
Place brisket in smoker fat side up. Smoke 1 hour per pound using the moppin' sauce every half hour. Or until internal temperature reads 190 to 200 degrees.
I used a vertical water smoker if you don't use one with water wrap it in foil after 4 or 5 hours so that it stays moist.
Serve with baked potato and veggies and enjoy!