There's a first time for everything, and this was the first time to smoke a brisket.
To begin smoking a brisket, you need to prepare it, aye there's the rub.
And A rub there was:
Comprising brown sugar, ancho chili pepper, paprika, cayenne pepper, salt, onion flakes, garlic and pepper, the brisket was covered with it, wrapped in foil and placed in the fridge for 24 hours.
Then it was time to begin the smoking of the meat: The smoker was warmed up, topped off with water and fuel and the smoking began.
For the first attempt I went with a small brisket of 3 pounds, so the cook time was four and a half hours.
Every hour the brisket was lovingly basted with mop sauce.
Making the mop sauce was easy:
Step 1. Grab a beer, drink some beer.
Step 2. Put 1/4 cup of beer in a bowl
Step 3. Add 1/2 cup of apple cider vinegar
Step 4. Add 1/4 cup olive oil
Step 5. add some squirts of Worcestershire sauce and mix thoroughly.
Step 6. Drink some beer while applying mop sauce to the brisket.
After 4.5 Hours cooking and then two hours of rest wrapped in foil, it was ready:
Served alongside some roast beets, roast potatoes, and corn it was a meal fit for the labors of the day, and yes, it came out tender and perfect tasting. Whether it was beginner's luck or otherwise, I made a darn nice brisket.