Up in Smoke

A few years ago, I bought a smoker for my husband for Christmas. There weren't a lot of options available when I was shopping, and I was told it was a "seasonal item."

Really?

OK. Whatever.

So...since it isn't the holiday season, I would assume it is smoking season.

Let's make brisket.

Smoked Beef Brisket

(adapted from Still Smokin' Cookbook)

10 pound beef brisket, trimmed

Marinade:

1/2 cup orange juice

1/2 cup cola soft drink

1 1/2 tablespoons freshly ground black pepper

1 1/2 tablespoons celery salt

1 1/2 tablespoons cinnamon (even though your husband swears it doesn't belong in a meat recipe)

1 1/2 tablespoons kosher salt

1 1/2 tablespoons garlic powder

1 1/2 tablespoons dried oregano

Rub:

1 1/2 tablespoons freshly ground black pepper

1 1/2 tablespoons celery salt

1 tablespoon chili powder

1 1/2 tablespoons kosher salt

1 1/2 tablespoons garlic powder

1 1/2 tablespoons dried oregano

Sauce:

1/4 cup brown sugar

1/8 cup honey

1/8 cup orange juice

1/8 cup ketchup

Combine the marinade ingredients in a large nonreactive container or zip-top bag.
Add the brisket and cover.
Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove brisket and discard marinade.
Allow the meat to come to room temperature.
Meanwhile, combine the rub ingredients in a small bowl.
Apply rub to the brisket, coating evenly.
Preheat the smoker to 225F using a combination of hickory and oak wood.
Smoke the brisket for about 12 hours, or until an internal temperature of at least 160F.
Remove the brisket from the smoker and place on foil.
Reduce the smoker temperature to 150F.
In a small bowl, combine the sauce ingredients. 
Pour over the brisket and wrap securely in the foil.
Smoke brisket for 1 hour more, or until brisket reaches 185F.
Remove brisket from smoker, open foil (carefully, as to not be burned by steam), and allow brisket to rest for 20 minutes.
Slice thinly across the grain to serve.