| Total: | 6 hr 8 min |
| Prep: | 30 min |
| Inactive: | 8 min |
| Cook: | 5 hr 30 min |
Ingredients
- 1 (4-pound) beef brisket, trimmed
- 2 tablespoons dark brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cayenne
- 2 teaspoons dry mustard
- 2 teaspoons ground cumin
- Mesquite wood chips
- Barbecue Sauce, recipe follows
- 1/4 cup Worcestershire sauce
- 2 tablespoons vegetable oil
- 3 tablespoons hot red pepper sauce
- 2 teaspoons Essence, recipe follows
- 3/4 cup chopped yellow onions
- 1/2 teaspoon red pepper flakes, or more to taste
- 2 tablespoons chopped garlic
- 4 cups ketchup
- 1/2 cup dark brown sugar
- 2 tablespoons cane syrup
- 1/2 cup apple cider vinegar
- 1/2 cup yellow mustard
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
- Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
- Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
- Remove the meat from the refrigerator and let come to room temperature.
- Prepare a smoker with charcoal and the wood chips according to the manufacturer’s instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
- (Alternately, prepare a stove-top smoker according to the manufacturer’s instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
- Serve with Barbecue Sauce on the side for dipping.
- In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Reviews
came out fantastic!!
Gf
I made this brisket recipe yesterday. Had an 8.5 pound brisket and had to cut it in half, since my smoker is not that wide. I marinated it for 24 hours with the rub. My smoker is electric, so I did use the mesquite chips and smoked it at 200 degrees. Every hour when I would add the mesquite chips I sprayed the brisket with apple cider. When the temp reached 165 I wrapped it in foil and continued to cook until 195 degrees. That took a total of 6 hours. So I did 4 hours before wrapping in foil. This kept it from becoming dry. This was the best brisket I have eaten in a very long time!