Smoked Brisket Recipe

Mouthwatering. Juicy. Tender. That describes the smoked brisket made with this recipe to a "T"! This brisket is seasoned with a spicy brisket rub that adds lots of flavor, but isn't overpowering in the heat department.

Cook this brisket recipe in your smoker, or if you don't have one it can be easily grill smoked in your gas or charcoal barbeque grill. The best brisket to use is a whole untrimmed brisket, also known as a packer cut brisket. Usually weighing in at 10 - 12 pounds, they have a layer of fat covering one side, which melts as the beef cooks, adding flavor and moistness to the meat.




Spicy Smoked Brisket Recipe

Start with a packer cut brisket. Trim the fat cap down to 1/4 of an inch thick. If the whole brisket is too big for your grill or smoker, cut it in half, giving you one thick end and a thin end. The thinner side is what's called the flat. The thick side contains the point and part of the flat.

If you can't find a whole brisket, buy a flat that still has the fat cap intact.

Score the fat cap, cutting just down to the meat in a crisscross pattern. Keep the cut lines about 1 inch apart. This is so the dry rub seasoning can reach the meat on the fatty side.

SPICY BRISKET RUB INGREDIENTS

  • 2 tablespoons onion powder
  • 2 tablespoons mild paprika
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground red pepper (optional)


Combine spicy brisket seasoning ingredients. Rub a light coat of the seasoning into the brisket on all sides. Pack on a heavier second coat, then wrap in plastic wrap and refrigerate for 24-48 hours.




Smoking the Brisket

Remove the brisket from the fridge and set out at room temperature to warm up for an hour.

If using a smoker, keep the temperature between 225-250 degrees. Cook for approximately one hour per pound, or until the internal temperature reaches 185 for slicing, or 195 for shredding.

If grilling, use the indirect grill method, medium to medium high heat.

Oak or mesquite are good smoke woods to use, but other woods can be used. Add water soaked smoker wood every half hour for the first 2 hours of smoking, then once each hour for the next 2 or 3 hours. One fist sized chunk, or 1 big handful of chips is enough for one addition.

If you're using an unvented electric smoker, use half the amount of smoker wood.

After the first three hours of smoking, baste the smoked brisket every hour with a mixture of cider vinegar, beer and vegetable oil.

Test the brisket for doneness by inserting a fork into the meat and twisting. You'll be able to tell when it's tender enough for you to serve.

When done, remove the smoked brisket and let it rest for at least 45 minutes before serving. Gotta let those juices redistribute!

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