5 Videos | Photo: Smoked BBQ Brisket Recipe
Ingredients
- 1/2 cup ancho chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 2 teaspoons cayenne
- 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
- Dark Beer Mop, recipe follows
Directions
Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
Dark Beer Mop:
- 1 large red onion
- 4 cloves garlic
- 2 serrano chiles, chopped
- 4 bottles of dark beer
- 1/4 cup dark brown sugar
- 2 bay leaves
- Salt and freshly ground pepper
Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
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By Sweet Potato Pie
on December 09, 2011
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It is very good I will cook it any time
By msh305
Milton, GA
on November 17, 2011
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I tried this recipe with a 4 lb brisket and I left half the rub in the shaker, and the brisket was completely covered with a thick layer. You shouldn't use a half-cup of chili powder called for, it overpowers the flavor of the brisket. But overall, with less chili powder and substituting a few other favorite spices, this is a good recipe. The brisket easily soaked up all of the mop sauce. I agree with another post that the cooking time is too short, my 4 pounder went 6 hours at about 200 degrees and it still wasn't done. It took 8 hours and turned out juicy and tender, if a bit too spicy. Low & slow Bobby!
By BbqChuck
on August 18, 2011
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I am doing this recipe for the 2nd time this Sunday. The first time was over July 4th 2011. The mop sauce is great, as is the rub. I used XX Amber for the mop sauce beer. Was killer. For wood chips, I'm using a combination of hickory and apple.
I cook real slow... almost a cold smoke at around 170-190 degrees, since I have my wood in one chamber, the meat in an adjacent chamber and let the smoke travel via clothes dryer hose from A to B. If I need to speed up the cooking a little toward the end, I can put an indirect fire under the meat.
For those that can't find Ancho chile powder, Pasilla or Poblano powders work just as well. Pasilla is usually more readily available.
Read all 29 reviews