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Wood Chick's BBQ Smoked Beef Brisket Recipe

Wood Chick's BBQ Smoked Beef Brisket

Recipe courtesy Lee Ann Whippen

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on December 25, 2012

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    Have now made several times. Very moist, rich, flavorful. A big hit.

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  • 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.

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  • 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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  • on January 31, 2012

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    First made this for a neighborhood party about 2 years ago and got rave reviews. Probably made it 6 more time since. This rivals -- often beats -- brisket I've had at some good bbq restaurants. Do yourself a favor and make all the sauces. It keeps you busy, but it's worth it in the end. I did think the final sauce was a little sweet for my tastes, so that's the only one I've adjusted a bit. Really low maintenance on the grill and perfect on a nice summer's day.

    I like to put the brisket in a foil tray and cover it with a foil top. Works great to seal things in and easier to take off the grill when the cooking is done. For the party, I got some small hamburger buns, sliced up some brisket and let everyone put as much or as little sauce on as they wanted. They went fast. A definite go-to bbq recipe that never fails to impress.

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  • on October 09, 2011

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    Since I am not a big mustard fan, I was a bit worried about the amount of mustard in this. But it was not too strong a flavor and turned out to the the best brisket I have had, either at home or from any restaurant. It was the moistest and most tender ever. Since I love brisket, I have fixed my own and ordered it at numerous restaurants, but this was the BEST. I don't use barbecue sauce and this needed none.

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  • on September 05, 2011

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    I have made this 4 or 5 times and have a brisket in the smoker as I write. I have never been disappointed and neither have my guests. The only difference is that I use my own rub. Wood Chick's BBQ sauce is awesome.

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  • on July 05, 2011

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    Loved this recipe, I made all the sauces and I'm glad I did. We opened the foil pack during the last fifteen minutes so we could mop the brisket with barbecue sauce and give it that extra glaze. I'm glad we did and we loved it. Worth the effort, smoking meat isn't for short timers.

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  • on June 13, 2011

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    awesome. never did a mustard mop before. cooking time was perfect.

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  • on September 01, 2010

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    I followed this recipe to a 't' with the exception of a smaller cut of meat. Maybe it spent too much time in the foil (because of the size, but it tasted like boiled meat. This was a lot of work for a bad result. Conversely, the BBQ sauce ROCKED and I used it for chicken the next day.

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  • on August 23, 2010

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    Never cared for brisket............till now. I cooked a brisket point following Lee Ann's recipe (just adjusted time according to temp of meat and it was unbelievable. The sauce is worth the trouble of the whole recipe, far far better than any available commercially. Haven't found edible brisket in Texas, haven't found it in Kansas City, but you can darn sure make it at home with this recipe. Thanks Wood Chicks!

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