Smoked Beef Brisket
Here is a fantastic smoked brisket straight out from our smoker! Our very last "4 elements of the summer" outdoor/indoor class for this year will be held on August 21st!
Don't miss it!
But if you do, you may to check our " Cooking Fundamentals" hands On class here".
4lb beef brisket, trimmed 2 tbsp. dark brown sugar
2 tbsp. chili powder 2 tbsp. paprika 2 tbsp. salt 1 tbsp. garlic powder 1 tbsp. onion powder 1 tbsp. black pepper 1 tsp. cayenne 2 tbsp. dry mustard 1 tbsp. ground cumin 1 cup. Barbecue Sauce
1 bag Mesquite wood chips
- Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
- Set the brisket on a large sheet of plastic wrap. In a medium bowl combine all the spices.
- 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.
- Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 95°/100°C (200°/210F). Place a water pan in the smoker just beneath where the brisket will be placed.
- 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 85°C (185°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.