The ideal recipe for a warm weekend day is smoked brisket! In a dish, reserve the fluids for gravy.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 6 hrs |
| Servings: | 10 |
Ingredients
- 1 (5 pound) beef brisket
- ¼ cup ground paprika
- ¼ cup salt
- 2 tablespoons white sugar
- 2 tablespoons black pepper
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated garlic
- 1 teaspoon cayenne pepper, or more to taste
- ½ teaspoon ground cinnamon
- wood chips
- aluminum foil
- 4 ounces chili sauce (such as Frank’s Red Hot Slammin’ Sirachai)
- ½ cup beer
- ¼ cup brown sugar
- ½ medium onion, chopped
Instructions
- Bring brisket to room temperature early in the morning, about 1 hour.
- Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
- Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer’s instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
- Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker’s internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
- Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
- Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
- Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.
- Use your favorite wood chips.
- If you have a lot of time, place the meat 18 inches away from the fire. The further away, the longer it takes to cook, but it will end up with a pinker, more smoky color.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 3609 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
WOW! This is almost exactly my rub. I use brown sugar instead of white and I use granulated onion and granulated garlic. My optional add-ins are cinnamon, allspice, ground cloves or nutmeg. Nice to see someone else using those types of spices usually used in sweet baked goods. Great minds ……. and all that. 😉
Excellent rub I use it on other meats