Wood Chick's BBQ Smoked Beef Brisket
- 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
- 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
- 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
- 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
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:
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.Wood Chick's Beer Based Mop Sauce:
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.Wood Chick's Brisket BBQ Sauce:
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Lee Ann Whippen