Rub and mop adapted from my best brisket customer 

4-12 pound Wild Type Ranch beef brisket

Wild Willy’s Rub (below)

Basic Beer Mop (below)

The night before barbecuing, combine rub ingredients and apply evenly to brisket. Load it on! Make sure you reserve 1 tablespoon of the rub for the beer mop. Place the brisket in a plastic bag and refrigerate overnight.

Brisket is to sit out 45 minutes before smoking. Meanwhile, bring smoker temp to 210-225 degrees.  This can be done on a grill or over wood, so long as heat is indirect, or you will overcook the bottom of your brisket.

Cook brisket 1 to 1 1/2 hours per pound.  Starting about half way through the estimated cooking time, baste liberally with the beer mop, and flip the brisket end-to-end.  Repeat every 1-2 hours thereafter.  Cook to 185-205 degrees, as measured by meat thermometer.  Remove from smoker, double wrap in foil and let rest for 30 minutes in a cooler. 

Slice diagonally across the grain and serve with warm Barbecue Sauce. 

Wild Willy's Number One-Derful Rub 

3/4 cup Paprika 
1/4 cup ground black pepper 
1/4 cup salt 
1/4 cup sugar 
2 tablespoons chili powder 
2 tablespoons garlic powder 
2 tablespoons onion powder 
2 tablespoons cayenne 

Combine and use to coat brisket or roasts. 

Basic Beer Mop  

12 ounces beer

½ c. cider vinegar

½ c. water

¼ c. extra virgin olive oil

½ medium onion, chopped 
3 garlic cloves, minced 
1 tablespoon Worcestershire sauce 
1 tablespoon of Wild Willy's Number One-Derful Rub

Combine ingredients and warm over low heat.