Though brisket is a popular meat to smoke I've never prepared it for some reason. Since I was hosting a "guys" poker night this week I decided to smoke a 10 lbs. brisket. The night before cooking I rubbed the meat with oliver oil and the following powdered spices: paprika, black pepper, salt, brown sugar, chili, garlic, onion, cayenne, and sage. It sat in the frig until morning. The next day I smoked the meat for 10 hours using pecan and cherry wood. While the meat smoked I mopped (baste) with a combined dark beer, canola oil, beef broth, Worcestershire sauce, minced garlic and chopped onion.

The guys brought home-made potatoe salad, cole slaw, and beans. Desert was home-made apple and blueberry pies.

No left overs so it must have been good!