Smoked Red-Sauced Brisket
- Reviews 2
Ready In: 7 hrs 40 mins
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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