Smoked Beef Brisket

2019-04-07 04:09:29

Ingredients

For dry rub
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
1 7 1/2- to 8-pound untrimmed whole beef brisket
For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
5 pounds (about) 100% natural lump charcoal
4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
1 cup purchased barbecue sauce (such as Stubs)
1 tablespoon chili powder

Make dry rub

Make mop

Mix ingredients heavy medium saucepan. Stir over low heat 5 minutes. mop into bowl
Start cooking.
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.
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.
Get ready to eat.
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.
Thinly slice brisket across grain. Serve, passing sauce separately.

Paul Homlish's recipes https://blog.homlish.net/