Smoked Beef Brisket Recipe

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Servings: 12

Ingredients

  • 8 to 10 pound beef brisket
  • Smokin' Summer Spice Dry Rub
  • Makes about 2 cups dry rub.
  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 3 tbsp kosher salt
  • 1 tbsp powdered ginger
  • 1 tbsp chipotle powder
  • 6 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tbsp ground nutmeg
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground coriander
  • 2 tbsp dry mustard powder
  • 2 tbsp garlic powder
  • 3 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • Mix together well and store any unused dry rub in an airtight container in a cool place.
  • If you are using your gas grill to smoke your brisket, place the meat on one side
  • of the grill and use the burner or burners on the opposite side so that
  • it is not directly over heat. Regulate the gas to keep the temperature
  • at about 225 degrees for slow barbequed flavor. The same technique can also be
  • used with a charcoal grill, just keep the charcoal on one side and the
  • meat on the opposite side. You will only need a small amount of charcoal to create 225 degrees F in a large covered BBQ.
  • Add the smoke flavor by soaking hardwood chips like mesquite, apple,
  • cherry or hickory in warm water for about a half hour. Several
  • handfuls will do. Wrap a handful of the soaked wood chips in a double layer of heavy
  • duty aluminum foil and poke only two holes in the foil, one at either
  • end to allow the smoke to escape. On a gas grill, I place the foil
  • packets in a
  • vegetable grill pan so that the packet is not sitting directly on the
  • gas burner. On a charcoal grill, simply toss the packet directly onto
  • the hot coals. You can add more soaked wood chip packets as they burn
  • out,
  • it all depends on how much smoke favor you wish to add. Four to six of
  • these packets should be enough for smoked beef brisket, depending on how long
  • you cook the meat and how much smoked flavor you prefer.
  • Be sure to let the brisket rest for 15 -20 minutes before slicing thinly against the meat grain to serve.
  • Molasses BBQ Sauce
  • One 14 ounce can plain tomato sauce
  • 1/4 cup apple cider vinegar
  • 1/2 cup molasses
  • 1 tsp ground ginger
  • 1 tsp chipotle powder
  • 2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1 tsp cayenne pepper (optional or to taste)
  • 1 tbsp ground fennel seed
  • 1 tsp freshly ground black pepper
  • 1 tablespoon ground dry oregano
  • ½ tsp kosher salt

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Nutrition Facts

Amount Per Serving %DV
Serving Size 328g
Recipe makes 12 servings
Calories 520  
Calories from Fat 185 36%
Total Fat 20.68g 26%
Saturated Fat 6.89g 28%
Trans Fat 0.0g  
Cholesterol 149mg 50%
Sodium 2280mg 95%
Potassium 1373mg 39%
Total Carbs 31.14g 8%
Dietary Fiber 4.4g 15%
Sugars 19.68g 13%
Protein 52.33g 84%
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