Smoked BBQ Brisket

  • Level: Easy
  • Total: 5 hr 10 min
  • Prep: 10 min
  • Cook: 5 hr
  • Yield: 10 to 12 servings
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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

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


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:

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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