Instructions

• Mix together salt, pepper, Worcestershire, and liquid smoke; rub liberally into all parts of brisket.
• Fill an aluminum pie pan half full of water and 2 Tablespoons of olive oil. Or replace this with the dark beer for a deeper flavor in the meat. Place this pan in lower part of your smoker to keep moisture while smoking.
• Start smoking at 180 degrees between 10 p.m. and midnight.
• You may have to add more water or beer in pan in the morning.
• Let smoke for 12 to 14 hours until meat reaches 180 degrees.
• Take brisket and wrap in foil with beef broth, return to smoker and increase temperature to 200 degrees; smoke for 2-4 more hours or until meat reaches 190-195 degree internal temp.