A Smoked Beef Brisket With Rub and a Texas BBQ Sauce

"The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat. Slow cook on low for a couple hours. Yummo!"
photo by vestspeechteacher photo by vestspeechteacher
photo by vestspeechteacher
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1/2 cup




  • RUB:

  • Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
  • Lightly oil the meat with vegetable oil.
  • Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
  • Beer Mop Sauce:

  • Mix ingredients in a pot and simmer for 20 minutes.
  • Fire up the smoker:

  • Start up the smoker with your favorite wood.
  • Add water in the bottom which helps keep meat moist.
  • Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
  • Flip the brisket carefully not piercing the meat. Mop with more sauce.
  • After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
  • It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
  • There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
  • It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
  • BBQ Sauce:

  • Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
  • Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.

Questions & Replies

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  1. Awesome recipe. We make it just as it is, and it's wonderful. This is the recipe we use when we are grilling or smoking brisket or ribs.
  2. I've used this recipe for brisket. I didn't cook the mop sauce and it was still great. I boiled the left overs and used it for a dipping sauce and it was great. I'm trying this on chicken and pork chops today and I cooked the mop sauce. The only change is I doubled the chipotle powder and left out the onion flakes. I love this rub and dipping sauce. Thanks-
  3. Great Flavor. I used this recipe for my first outing with my new smoker. It has a nice bite. Preparation was easy and results were outstanding.
  4. Great recipe! I smoked it without using mop sauce, to 185 degree internal temp at the recommended cooking temp 225 degrees. It was great, but would cook to 195 degree internal temp for a more fall apart tenderness and heavier char next time. This is my go to Brisket Recipe now! I will try the mop sauce next time to compare. Excellent!



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