Barbecued Beef
To make great barbecued beef, beef brisket is the preferred cut. A full "packer cut" is a very large cut of beef weighing several pounds. You can buy portions of brisket now and then, but a large, thick piece of trimmed chuck works well too. Rub the beef with salt and black pepper or your favorite rub. Your kettle grill or smoker should be VERY hot with the top off. Sear the beef and brown well on both sides. Remove the beef from the smoker, replace the top, and close the vents down to a crack allowing the smoker to reach the 225º - 235º F range. Make a shallow dish with a triple thickness of aluminum foil and place the browned beef in the center, folding the foil close to the beef as pictured below. Pour your favorite barbecue sauce all over the beef and place it in your smoker. A thick cut of beef can take 8 hours or more to reach the desired temperature of 180º so start your smoker before the birds are awake!
