A Smoked Beef Brisket With Rub and a Texas BBQ Sauce
photo by vestspeechteacher
- Ready In:
- 10mins
- Ingredients:
- 33
- Yields:
-
1/2 cup
- Serves:
- 20-30
ingredients
- 8 -10 lbs trimmed beef brisket (leaving 1/4 inch fat trim washed and dried)
-
Rub
- 3 tablespoons black peppercorns
- 2 tablespoons coarse salt
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 1 tablespoon onion flakes
- 1 teaspoon dried chipotle powder
- 1 tablespoon mustard powder
- 1 tablespoon garlic powder
- vegetable oil
-
Beer Mopping Sauce
- 12 ounces beer
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup water
- 1⁄4 cup canola oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 chipotle pepper
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
-
Texas BBQ Sauce
- 44 ounces ketchup
- 1⁄2 cup molasses
- 1⁄2 cup honey
- 5 whole chipotle chili
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup butter
- 1⁄2 cup canola oil
- 1⁄2 cup apple cider vinegar
- 12 ounces beer
- 1 tablespoon onion flakes
- 1 teaspoon garlic, granular
- 1 tablespoon soy sauce
- 1⁄2 teaspoon fresh cracked pepper
directions
-
RUB:
- Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
- Lightly oil the meat with vegetable oil.
- Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
-
Beer Mop Sauce:
- Mix ingredients in a pot and simmer for 20 minutes.
-
Fire up the smoker:
- Start up the smoker with your favorite wood.
- Add water in the bottom which helps keep meat moist.
- Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
- Flip the brisket carefully not piercing the meat. Mop with more sauce.
- After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
- It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
- There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
- It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
-
BBQ Sauce:
- Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
- Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.
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Reviews
-
I've used this recipe for brisket. I didn't cook the mop sauce and it was still great. I boiled the left overs and used it for a dipping sauce and it was great. I'm trying this on chicken and pork chops today and I cooked the mop sauce. The only change is I doubled the chipotle powder and left out the onion flakes. I love this rub and dipping sauce. Thanks-
-
Great recipe! I smoked it without using mop sauce, to 185 degree internal temp at the recommended cooking temp 225 degrees. It was great, but would cook to 195 degree internal temp for a more fall apart tenderness and heavier char next time. This is my go to Brisket Recipe now! I will try the mop sauce next time to compare. Excellent!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey