Smoked BBQ Brisket

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Boy Meets Texas Girl

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
5 hr 0 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 5 hr 0 min
Total:: 5 hr 10 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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 up 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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

All-American Barbecued Beef with Noodles

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-9 of 9

View all 9 Grilling Collections

Comments & Reviews

recipe Smoked BBQ Brisket
tillquist palmdale, CA 09-02-2009
Flag

yummy
Rated: 5 stars out of 5

Bobby you Rock!! That brisket was the best, since we dont have a smoker we did it on the grill with indirect heat and wood... chips the beer mop was the topper, yumRead more
recipe Smoked BBQ Brisket
dave kingwood, TX 07-09-2009
Flag

tejas delisiouso
Rated: 5 stars out of 5

followed directions. ancho is the dark red chili powder used in chili. (where are you guy's from? nyc?) used shiner black... lager for the mop. mesquite is the wood of tejas. bobby know's what he is doing. follow the recipe, then you will have made some great brisket... god bless bobby flay and the meat master ted nugent!Read more
recipe Smoked BBQ Brisket
Dino DeWitt, NY 05-31-2009
Flag

Outstanding
Rated: 5 stars out of 5

This was the first time I ever smoked a brisket. I looked at a lot of other recipies that called for wrapping in foil and... finishing in oven. I decided on this and was glad I did. Although I used another rub I think the "mop" sauce really made it. I used a black & tan for the beer. When finished I mixed some of the mop sauce with some store bought bbq sauce, cooked it for a while and served over the top. Although I'm pretty sure when I saw this, Bobby Flay used a mustard, mayo, garlic mix of some sort to serve with this. I wish I could find that recipe to try over the brisket. Read more
recipe Smoked BBQ Brisket
Roger Fort Wayne, IN 12-25-2008
Flag

fork tender
Rated: 5 stars out of 5

Just smoked 15 pounds of brisket using this recipe. The brisket turned out better than I have ever had made or purchased in... a restaurant. Just a little kick from the rub, which was what we wanted, mopping made this so tender you could cut it with a fork. Served it for Christmas Eve dinner and was told I should start my own restaurant. Topped it off with the Music City Pig Pals tangy bbq sauce. Killer combination. This is the Recipe for brisket.Read more
recipe Smoked BBQ Brisket
rick oceanside, CA 07-17-2008
Flag

Excellent
Rated: 5 stars out of 5

This brisket is full of flavor. It was a little spicy for my wife so next time I may cut back on the chili power and paprika... but I personally loved it.Read more
recipe Smoked BBQ Brisket
Charlie Starkville, MS 03-18-2008
Flag

Yes way, Ted.
Rated: 5 stars out of 5

First of all, the baste for this recipe is truly amazing, but I would pick up another six pack for the cooks. I can't decide... which was more fun, cooking it or eating it. The rub is easy and tastes great as well. I smoked my brisket at about 200 degrees for about 5 hours, and I think it could have been a little more tender, but the flavor rocked my world, twice. Do it.Read more