Smoked Beef Brisket
Betty chose a classic mix of brown sugar, smoked sweet paprika, chiles, garlic and a blend of spices to make her signature blend.
1) Set oven to low or about 200° degrees.
2) Soak 2-3 cups of woodchips in water for about an hour.
3) Remove 1 cup of chips from the water and place in a small skillet over a low flame. Heat the woodchips until they begin to smoke and turn black.
4) Line a sheet pan with aluminum foil and place a rack on top. Rub the brisket liberally with the seasoning blend on all sides and place it fat side up on the rack.
5) Place the smoking chips in a pan on the rack below the meat in the oven, and prepare more chips on the stovetop so that they can be added throughout the cooking process as necessary to continue flavoring the meat.
6) Cook for 6-8 hours or until the brisket is fork tender.
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