Texas Style ‘Low & Slow’ BBQ Brisket

Ingredients

• 1 lb (5 to 7 pound) beef brisket, trimmed
• ½ cup prepared barbecue seasoning rub
• 2 tablespoons ground chili powder
• 1 cup FRANK?S® REDHOT® Chile ?n Lime Hot Sauce
• 1 cups beer or non-alcoholic malt beverage
• 1 cup Barbecue Sauce

Instructions

1. Ask your butcher to prepare the brisket by removing some of the fat cap, not all.
2. Mix chile powder, hot sauce and beer to make marinade
3. Place the meat in a shallow, nor-reactive pan and add favorite beef marinade. 
4. Cover and place in refrigerator for 4 - 8 hours.
5. Remove from fridge about an hour prior to placing in cooker
6. Rinse and pat dry.
7. Season with your favorite rub - that doesn't conflict with the flavors of the marinade
Low & Slow Cooking
8. Prepare grill for indirect cooking over medium-low heat (250ºF).
9. If desired, place smoker box with wood chips like mesquite, oak, hickory, cherry, apple - or a mixture you prefer - over coals or heat source.
10. Place meat in center of grill and pan beneath - remember you are using indirect heat.
11. Close the hood of the grill.
12. Cook meat, over LOW heat, approximately 225F - 250F degrees for 6 to 7 hours until meat is very tender (190ºF internal temperature).
13. Baste with mop sauce once an hour.
14. To make Smoke House Barbecue Butter Glaze, combine barbecue sauce, butter and remaining 1/2 cup beer. Simmer 5 minutes until slightly thickened.
15. Slice meat against the grain using a sharp knife and serve with sauce.