Photo: Wood Chick's BBQ Smoked Beef Brisket Recipe
Ingredients
- 6 cups hickory chips
- 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
Directions
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.
Wood Chick's Mustard Sauce:
- 1 cup yellow mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1/2 teaspoon hot sauce
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
Wood Chick's Beer Based Mop 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
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
Wood Chick's Brisket BBQ Sauce:
- 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
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.
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By tirwin_7806572
Los Angeles, CA
on December 25, 2012
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Have now made several times. Very moist, rich, flavorful. A big hit.
By jayonet_7687526
Colorado Spring...
on December 05, 2012
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I tried this recipe and it was excellent. The sauce was perfect. It takes a little time and has quite a few ingredients, but I didn't have anything else to do while cooking the brisket, so it worked out perfectly. The brisket was tender and falling apart if yuou get it to 185-190 degrees. I'll surely do this brisket adn sauce again.
By Stefan.
on July 17, 2012
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You have to try this. Looks like a lot of work and involved but, it really isn't and is well worth your time and effort. I used my Cookshack Smoker/Oven which is always an advantage when making Beef Brisket. However, whatever method of cooking you choose, I'm sure you'll do just fine with this recipe. I only made one adjustment to the BBQ sauce (because I didn't have Chili sauce and used 1/4 teaspoon of Ground Cayenne Red Pepper instead. The BBQ sauce is excellent and will yield 2 pints. (I like to can so I use one pint of BBQ sauce now and stash the other pint jar away for future use. You can use this on any selection of meat: Pork, Chicken, Beef or just on a plain old hamburger. You'll love the taste.
My friends, I've been smoking meat for many years. Believe me, you have to make this. I only wish I could call this my own recipe.
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