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Ingredients:

• 1 beef brisket, about 8-10 pounds
• For Rub:
• 1/2 cup paprika
• 1/4 cup black pepper
• 1/4 cup brown sugar
• 3 tablespoons salt
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne

Instructions:

Preheat smoker and add wood chips of your choice.

Clean and dry the brisket. Combine rub ingredients and apply onto brisket.

Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees.

To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees F. for the last two hours.

Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.

Take brisket off of heat and allow to sit for 20 minutes before slicing.

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Ingredients

Beer Can Chicken Rub:

nocoupons

• 2 tablespoons smoked paprika
• 2 tablespoons salt
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the Chicken:

nocoupons

• 4 pounds chicken, washed and dried
• Vegetable oil
• Beer Can Chicken Rub
• 1 (12-ounce) can beer

Directions

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil.

Season the chicken with rub mixture, remembering to season the cavity. P

our out 1/4 of the beer and sit the chicken on top of the beer can.

Place the chicken in the center of the hot grill and cover.

Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F.

Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

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