Spicy Smoked Beef Brisket recipe

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Ingredients

1 (5 pound) beef brisket
¼ cup ground paprika
¼ cup salt
2 tablespoons white sugar
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 teaspoon cayenne pepper, or more to taste
½ teaspoon ground cinnamon
wood chips
aluminum foil
½ cup
½ cup beer
¼ cup brown sugar
½ medium onion, chopped

Nutrition Info

199.7 calories
carbohydrate: 16.4 g
cholesterol: 45.6 mg
fat: 5.4 g
fiber: 2.8 g
protein: 21.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 3608.8 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring brisket to room temperature early in the morning, about 1 hour.

  2. Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.

  3. Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.

  4. Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan, smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.

  5. Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.

  6. Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.

  7. Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

Recipe Yield

10 servings

Recipe Note

Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.

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