Recipe courtesy of Tiffani Thiessen
Smoked Brisket
Total:
12 hr 50 min
Active:
1 hr 20 min
Yield:
6 to 8 servings (and 3 1/4 cups sauce)
Level:
Intermediate
Total:
12 hr 50 min
Active:
1 hr 20 min
Yield:
6 to 8 servings (and 3 1/4 cups sauce)
Level:
Intermediate

Ingredients

Brisket:
Tiffani's Barbecue Sauce:

Directions

Special equipment: a smoker, soaked wood chips and disposable loaf pan

For the brisket: In a small bowl, combine the chili powder, brown sugar, garlic powder, onion powder, cayenne and cumin, 1 1/2 tablespoons salt and 1 1/2 tablespoons pepper. Rub the dry mixture all over the brisket and then tightly wrap it in plastic wrap. Refrigerate at least 6 hours or overnight.

Unwrap the brisket and let it come to room temperature while you set up the smoker. Prepare a smoker with charcoal and soaked wood chips according to the manufacturer's instructions. Heat it to 190 to 225 degrees F. Place a disposable loaf pan filled with the apple juice and some water inside of the smoker to help maintain a moist environment. Place the room-temperature brisket off of the direct heat, close the lid, and cook, regularly checking the fire and adding additional chips if needed. Do not move or poke the meat with a fork except to check the internal temperature. Cook until the meat is tender and an instant-read thermometer inserted into the center of the brisket registers an internal temperature of 180 to 185 degrees F, 4 to 5 hours.

Remove the brisket from the smoker and let rest for 30 minutes before slicing and serving with barbecue sauce.

For Tiffani's barbecue sauce: Meanwhile, put the sugar, garlic powder, cayenne and red pepper flakes in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and 1/2 teaspoon salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes.

Categories:

IDEAS YOU'LL LOVE

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Brisket

Recipe courtesy of Trisha Yearwood

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Smoked Salmon

Recipe courtesy of Alton Brown

Hot Smoked Trout

Recipe courtesy of Alton Brown

Broccoli, Tomato Sauce and Smoked Mozzarella

Recipe courtesy of Michele Urvater

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking