Prep 40 mins
Cook 7 hrs
We love smoked brisket and we used this recipe about 2 weeks ago and we are still talking about how good it was. If you are pressed for time, you can use regular BBQ sauce instead of the brisket red sauce. The rub makes enough for at least 2 briskets -- if you are only making one, put the rest of the rub in the freezer for the next time. Leftovers are great cooked in sauce and piled on a bun for a sandwich. The database wouldn't let me add teh 2 tbsp. of brisket rub to the mopping sauce or hickory chunks to the recipe ingredient list but that is what we used and what the recipe called for. The recipe originally came from Southern Living.
- 5 lbs bonelss beef brisket
- 1⁄4 cup kosher salt
- 1⁄4 cup sugar
- 1⁄4 cup black pepper
- 3⁄4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons garlic salt
- 2 tablespoons onion powder
- 2 tablespoons chili powder
- 2 teaspoons cayenne pepper
Brisket Mopping Sauce (please add 2 tbsp brisket rub from above to this)
- 1 (12 ounce) bottle beer
- 1 cup apple cider
- 1 onion, minced
- 4 garlic cloves, minced
- 1⁄2 cup water
- 1⁄2 cup Worcestershire sauce
- 1⁄4 cup vegetable oil
Brisket Red Sauce
- 1 1⁄2 cups cider vinegar
- 1 cup ketchup
- 1⁄2 teaspoon cayenne
- 1⁄4 cup Worcestershire sauce
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon ground cumin
- 2 tablespoons unsalted butter, melted
- 1⁄2 cup firmly packed brown sugar
- Rub each side of beef thoroughly with 1/4 cup of the brisket rub. Wrap brisket in plastic wrap and chill for 8 hours or overnight.
- Soak hickory chunks in water for 8 hours. Drain.
- Prepare smoker according to manufacturers directions.
- Remove beef from fridge and let stand for 30 minutes.
- Place brisket, fat side up, on food grate. Insert heatproof thermometer horizontally into thickest portion of beef. Maintain smoker temp from 225º to 250º.
- Add a handful of hickory chunks every hour.
- Brush beef liberally with mopping sauce when beef starts to look dry (at about 156º). Mop top of brisket every hour. When internal temp reaches 170º, place meat on a sheet of heavy-duty aluminum foil, mop liberally with mopping sauce, wrap tightly and return to smoker.
- Remove brisket from smoker when internal temp reaches 190º. Let stand 1 hour. Cut into thin slices and serve with brisket red sauce if desired.
- To make rub: Combine all ingredients and store in airtight container for up to 6 months. I put mine in the freezer.
- To make the mopping sauce: Stir ingredients all together until blended.
- To make brisket red sauce: Stir together all ingredients plus 2 tablespoons brisket rubuntil well blended. Serve heated or at room temperature.
Great recipe. I've made it at least 8 times. One problem though. Cut the apple cider vinegar in half on the red sauce. A cup and a half is double of what is needed.
Great tasting brisket. I made it exactly as written. I used a 3 lb brisket and my cooking time was about 6 hours. It did get away from me a little and was a little more done than I would of liked. 200 degree final temp. My fault. Loved the rub. Just right for my family. Favorful, but not to spicey. Perfect. I started mopping after reaching 140. The mop added great flavor and kept the brisket moist. The Red Sauce. We did not care much for the Red Sauce. Personel taste. In the written instructions, you indicated that the 2 TBS of rub is added to the Red Sauce. In the ingredient list it is added to the Mopping Sauce. I added it to the Mopping Sauce