| Level: | Intermediate |
| Total: | 15 hr 55 min |
| Prep: | 40 min |
| Inactive: | 8 hr 15 min |
| Cook: | 7 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 8 to 9 pounds beef brisket, choice grade
- Trim Tabb’s Pig Powder, or your favorite BBQ dry rub
- Wood Chick’s Mustard Sauce, recipe follows
- Wood Chick’s Beer Based Mop Sauce, recipe follows
- Wood Chick’s Brisket BBQ Sauce, recipe follows
- 1 cup yellow mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1/2 teaspoon hot sauce
- 3/4 cup cider vinegar
- 12 ounces beer
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 tablespoon BBQ dry rub
- 2 tablespoons Worcestershire sauce
- 1 teaspoon coarsely ground black pepper
- 1/2 cup finely chopped onions
- 2 tablespoons butter
- 1 cup tomato sauce
- 1 cup ketchup
- 1/3 cup chili sauce
- 3/4 cup dark brown sugar
- 1/2 cup honey
- 1 cup white vinegar
- 1 teaspoon allspice
- 1 tablespoon dry mustard
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 3 tablespoons lemon juice
- 3 tablespoons maple syrup
Instructions
- Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
- Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
- Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
- After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
- Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
Reviews
can the smoking be done the day before and then the crutch done the day of eating???
This method, where you wrap it in foil to finish cooking, is known as “Texas-crutching” or “Texas-crutch”. The brisket is usually wrapped when the internal temp gets to 160. The reason for this is the internal temp of the meat sort of hits a plateau around 150-160. This called “The Stall”. Wrapping it in foil helps to speed up the remaining rise of the internal temp while retaining the moisture that would otherwise be lost.
Great base recipe. Mop sauce is spot on.
Mustard and Salt Lick Dry rub wrapped in Saran Wrap for 8hrs in fridge. Then 1hr on counter before smoking.
Used Treager at 225 for 5hrs, mopping every hour.
Then gas stove at 190 for 5hrs for sealed foil portion (with mop sauce).
Then turned off stove and let rest in the cooling stove for 2 hours.
Served with saved juice from foil…no bbq required. Cut WITH grain it was so tender (shredded when i tried cutting against).
Fabulous.
I received a smoker as a gift. So this was my first attempt at Smoking. After reading several recipes, I decided on this one. I did wait until the temp was 203 degrees as several other recipes indicated and let it rest close to 2 hours. My family loved it. It was fantastic and will be making this again real soon. The sauce was incredible. Thanks
So, so many things wrong with this recipe. First, you always put a COLD brisket on the smoker, as it absorbs more smoke flavor. Second, fat will NEVER penetrate a brisket, so a fat cap or fat side up is useless. Third, 185 degrees is about 18 degrees below where competition smokers take theirs. And lastly, 15 minutes of rest time is about 3 hours too short. It needs to be wrapped and put in a cooler for at least three hours to continue breaking down the fibers. If you think this recipe is good, you probably think Outback makes good steaks.
I made this for a dinner party and my guests devoured nearly every morsel! I followed the directions to a T with the exception of smoking time. I smoked the brisket for 3 hours, using hickory wood and when it was time to wrap it up I did so but put it in a 250 oven. A few hours later and we enjoyed some of the most tender, flavorful brisket I have ever eaten. The sauce is a little more tangy than what I am used to but it tastes heavenly with the brisket. Next time I make it I will prepare a much smaller amount of beer mop sauce. Most of it went to waste and I’m not sure why the recipe calls for such a large amount to be made.
I bought a charcoal/wood smoker for the sole purpose of making the perfect beef brisket. I’ve never made one before, so this was my first attempt. All I can say is that my family loved it. It took me 10 1/2 hours to cook a 10 lb. brisket. A labor of love for sure as the smoker requires a lot of attention, but it was worth every second. Reheated the leftovers 2 days later in the oven at 250 degrees for 40 minutes after slicing it thin, coating each slice with the leftover BBQ sauce and covering the baking dish with foil. Made great hot sandwiches on Kaiser rolls. Will definitely make this again.
My husband made this recipe for our son’s birthday party. My family is used to a northern brisket recipe passed down in the family but it is cooked in a roaster. My brother is so critical of brisket and he went for thirds of this recipe. Best dinner we have had! It was a great hit and will be fantastic for lunch tomorrow too!!!!!
Unreal, spectacular, delicious, stupendous. The flavors are just so rich and the depth is amazing. I make the sauce even when I’m not doing a brisket. Way to go Wood Chicks. Myron has nothing on you. Proud to say we’re from Virginia. Wish Chesapeake was closer to Winchester.
37 ingredients including a dry rub. I did it. All 3 sauces and the rub the night before. We didn’t like the flavor. Obviously, we’re the exception ;