Smoked Red-Sauced Brisket
- Ready In:
- 7hrs 40mins
- Ingredients:
- 28
- Serves:
-
8-10
ingredients
- 5 lbs bonelss beef brisket
-
Brisket Rub
- 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
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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