Attention: TDR Forum Junkies 
I wanted to share this. I figured we all love our diesel trucks so there must be a little carnivore in us all. Being fall and everything I thought I would share this killer recipe. You can put this on and go work on your rig. This is also great on Venison.
Marinade:
1 T brown sugar
1 T smoked paprika
1 T fresh ground black pepper
1. 5 t. kosher salt (I use sea salt)
1. 5 t. onion powder
Mix and in seperate bowl.
Take 2 T of rub mixture and add to a blender with 2 Chipotle Chiles and 2 T. of Adobo Sauce. Add 1 cup of chopped onion, 1/4 c. of cider vinegar, 1/4 c. worcestershire sauce and 1 beer. Blend until smooth in blender.
Take Flat Brisket and put in a 2 gallon ziploc bag (I make my own food saver). Pour in the marinade and refriderate 24 hours.
Smoker:
Start smoker with Hickory at 200-225. While smoker is coming up to temperature remove brisket and rub with remaining sugar mixture. Let sit at room temp 30 minutes to 1 hour.
Put Brisket on smoker for 3. 5 hours or until internal temp reaches 170*. Turn smoker up to 250*. While smoker is coming up to 250*, take large foil and put 2 c. of chopped onions and 2 T. of Jalapenos in the bottom of foil. Place Brisket on top of bed of onion mixture and seal the foil. Place back on smoker at 250* for 1. 5 hours or until the internal temperature reaches 190*.
Take the brisket off and place in a cooler for 1 hour.
Unwrap brisket reserving juices in a plastic bag. Let juices sit for 10 minutes and fat will rise to the top. Prepare sauce during this time.
Sauce:
1 c. fat-free less sodium beef broth
2 T. Worcestershire sauce
1T. cider vinegar
1 T. ketchup
1 T. pickled jalapeno Liquid
Cook sauce over medium heat adding onions and jalapenos from the foil and 1/2c of the drippings (snip corner of the ziploc bag to get the meat drippings careful not to get the fat). Cook for about 5 minutes.
Use the sauce for dipping the brisket.
Enjoy!
Marinade:
1 T brown sugar
1 T smoked paprika
1 T fresh ground black pepper
1. 5 t. kosher salt (I use sea salt)
1. 5 t. onion powder
Mix and in seperate bowl.
Take 2 T of rub mixture and add to a blender with 2 Chipotle Chiles and 2 T. of Adobo Sauce. Add 1 cup of chopped onion, 1/4 c. of cider vinegar, 1/4 c. worcestershire sauce and 1 beer. Blend until smooth in blender.
Take Flat Brisket and put in a 2 gallon ziploc bag (I make my own food saver). Pour in the marinade and refriderate 24 hours.
Smoker:
Start smoker with Hickory at 200-225. While smoker is coming up to temperature remove brisket and rub with remaining sugar mixture. Let sit at room temp 30 minutes to 1 hour.
Put Brisket on smoker for 3. 5 hours or until internal temp reaches 170*. Turn smoker up to 250*. While smoker is coming up to 250*, take large foil and put 2 c. of chopped onions and 2 T. of Jalapenos in the bottom of foil. Place Brisket on top of bed of onion mixture and seal the foil. Place back on smoker at 250* for 1. 5 hours or until the internal temperature reaches 190*.
Take the brisket off and place in a cooler for 1 hour.
Unwrap brisket reserving juices in a plastic bag. Let juices sit for 10 minutes and fat will rise to the top. Prepare sauce during this time.
Sauce:
1 c. fat-free less sodium beef broth
2 T. Worcestershire sauce
1T. cider vinegar
1 T. ketchup
1 T. pickled jalapeno Liquid
Cook sauce over medium heat adding onions and jalapenos from the foil and 1/2c of the drippings (snip corner of the ziploc bag to get the meat drippings careful not to get the fat). Cook for about 5 minutes.
Use the sauce for dipping the brisket.
Enjoy!
