Smoked Beef Brisket

Smoked Beef Brisket
  1. For dry rub
  2. 1/2 cup paprika
  3. 3 tablespoons ground black pepper
  4. 3 tablespoons coarse salt
  5. 3 tablespoons sugar
  6. 1 7 1/2- to 8-pound untrimmed whole beef brisket
  7. For mop
  8. 12 ounces beer
  9. 1/2 cup cider vinegar
  10. 1/2 cup water
  11. 1/4 cup vegetable oil
  12. 5 pounds (about) 100% natural lump charcoal
  13. 4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
  14. 1 cup purchased barbecue sauce (such as Stubs)
  15. 1 tablespoon chili powder
Make dry rub
  1. Mix first 5 ingredients in small bowl to blend.
  2. Spread dry rub all over brisket. Cover with plastic; chill overnight.
Make mop
  1. Mix ingredients heavy medium saucepan. Stir over low heat 5 minutes. mop into bowl
  2. Start cooking.
  3. Light fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
  4. Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened.
  5. Get ready to eat.
  6. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
  7. Thinly slice brisket across grain. Serve, passing sauce separately.

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