Smoked Beef Brisket (7 pounds)

Ingredients for rub:
• 4 tablespoons salt
• 2 tablespoons brown sugar
• 2 teaspoons dry mustard
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 3/4 teaspoon dried coriander
• 1/2 teaspoon dried savory
• 1 teaspoon black pepper
• 1/2 teaspoon ground cumin

Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously. Store brisket well sealed overnight in a shallow pan.

Brisket Mop or Marinade:
• 2 dried bay leaves, ground
• 2 tablespoons brisket rub
• 1 pound slab bacon, rind removed, diced
• 1/4 cup onion, minced
• 1/4 cup garlic, minced
• 1/4 cup celery, minced
• 8 bottles Dock Street Lager beer
• 1 teaspoon dry mustard
• 1 teaspoon black pepper
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons cider vinegar

In a medium sauce pot, place bacon, onion garlic, and celery. Cook over medium heat until browned. Add 4 bottles of beer to the pot. It's going to be a long day; you will need the other beers for the cook. Bring the pot to a boil. Add rub, mustard, pepper, zest, juice, soy sauce and vinegar. Continue to slowly simmer, for 1 hour, as the meat smokes.

Start a charcoal fire on one side of the grill. Add post oak pieces that have been well soaked (1 hour), or still green and uncured. Control the heat of the fire by closing the air vents to the grill. Place brisket, fat side up, on indirect heat (not over the fire) and close the top of the grill. Grill should be 300 degrees. Baste meat continuously with mop every 30 minutes. When turning meat always carefully use a spatula and never prick the meat. Tongs or forks may pierce the meat allowing juices to escape making the meat dry and tough. Brisket will be done in about 4 1/2 to 5 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing.

Remove any excess fat and slice brisket across grain 3/8 inches thick.