The trick is to smoke the meat and not make the meat smoke

MILLIONAIRE BRISKET

  Date: January 26, 2006
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This recipe from BBQ USA produces a moist brisket with a spicy crust. The brisket is rubbed with a spicy dry rub and is allowed to marinate overnight. When the brisket goes on the smoker it is mopped with once an hour to keep it moist. the mop sauce was interesting as it had beer, coffee, apple cider, and vinegar. For wood I used a Cherry and Hickory blend. This brisket had a powerful flavor that I really liked although it wasn’t as spicy as the SMOKE-LA-HOMA BRISKET
Recipe Source:
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BBQ USA

BBQ USA

Millionaire Brisket - Page 180
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Kenmore Cast Iron Roast Pan
  • Maverick ET-73 Remote Read Thermometer