Shelly's Recipe

TEXAS SMOKED BEER MARINATED BRISKET

Category: Brisket/Cornbeef

1 (8 lb) boneless beef brisket, untrimmed
1 garlic bulb, peeled
1 tbsp salt and pepper
2 cans dark beer
1 (8 oz) bottle Italian dressing
Mesquite chunks
6 bacon slices

Cut 1 inch deep slits into brisket and insert garlic cloves into each slit. Rub brisket with salt and pepper. Place in a zip-lock baggie and pour beer and dressing over brisket. Seal and chill, turning occasionally, for 8 hours.

Soak wood chunks in water at least 1 hour. Remove brisket from marinade, discarding marinade. Prepare charcoal in smoker; let burn 15-20 minutes. Drain chunks and place on coals. Place water pan in smoker; add water to depth of fill line. Place brisket on lower food grate; arrange bacon on top of brisket, and close smoker. Smoke 4 hours; remove bacon, and cook 3 more hours or until meat thermometer registers 155. Let stand 10 minutes before slicing. Serves 8