Cooked - Smoked Beef Brisket

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Smoked Beef Brisket

1.0

1 x 8 lbs (3.6 kg) beef brisket with ½-inch fat cap

½ cup (120 ml) brown sugar

2 tablespoons (30 ml) chili flakes

1 teaspoon (5 ml) nutmeg

1 teaspoon (5 ml) dried thyme

1 teaspoon (5 ml) oregano

2 teaspoons (10 ml) ground cinnamon

1 teaspoon (5 ml) ground ginger

1 teaspoon (5 ml) coriander

2 teaspoons (10 ml) dry mustard

1 tablespoon (30 ml) ground black pepper

¼ cup (60 ml) apple cider

1 tablespoon (15 ml) cider vinegar

¼ cup (60 ml) beef broth

1 teaspoon (5 ml) hot sauce

1 teaspoon (5 ml) dried mustard powder

2 teaspoons (10 ml) salt

2 teaspoons (10 ml) ground black pepper

1 teaspoon (5 ml) onion powder

¼ cup (60 ml) melted butter

12 cups (2.9 L) apple wood chips

Crusty buns

Mustard

Pickles

For the rub, combine brown sugar, chili flakes, nutmeg, dried thyme, oregano, ground cinnamon, ground ginger, coriander, dry mustard, and ground black pepper. Rub over the beef brisket.
For the marinade, mix apple cider, cider vinegar, beef broth, hot sauce, dried mustard powder, salt, ground black pepper, onion powder, and melted butter. Inject brisket with marinade using a meat injector needle.
Refrigerate brisket covered with plastic wrap overnight.
Soak apple wood chips in water and build smoke pouches with wet and dry wood chips. Place smoke pouch on the grill for indirect cooking.
Smoke the brisket for 10 hours at 220 F (105 C), changing smoke pouches every 2 ½ hours.
Rest the brisket, carve against the grain, and serve on crusty buns with mustard and pickles.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat

Cuisine🇺🇸American

Occasions🍗Barbecue🎉Celebration

Season🔁Year-round

DifficultyHard ⏰ 8h

Created 102 weeks ago

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