Smoked BBQ Beef Brisket

Beef brisket is one of the most underrated cuts of meat because while it is cheap, it needs a long time to tenderize. However, its slow-cooking quality makes brisket perfect for this recipe. The flavor of the smoked barbecue brisket is built upon layers of three kinds of sauces: mustard, beer, and barbecue. The mustard sauce gives it a tangy and spicy kick, the beer sauce lends it a malty and hoppy tone that works well with meat, and the barbecue sauce gives it the characteristic smoky-sweet flavor.

Yields: 12 servings

Serving Size: 1/2 pound barbecue beef brisket

Preparation & Cooking Time: 10 hours

Ingredients:

  • 6 cups hickory chips
  • 8 pounds beef brisket, fat trimmed

Dry Rub

  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder

Mustard Sauce

  • 1 cup Dijon mustard
  • 1 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Beer Sauce

  • 10 ounces beer
  • 3/4 cup cider vinegar
  • 1 1/2 tablespoon barbecue powder
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon black peppercorns

Barbecue Sauce

  • 1/2 cup onions, minced
  • 2 tablespoons butter
  • 1 cup ketchup
  • 1 cup tomato sauce
  • 1/3 cup chili sauce
  • 1/2 cup honey
  • 3/4 cup brown sugar
  • 2 teaspoons ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • 1 cup vinegar
  • 1 teaspoon allspice
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 2 tablespoons maple syrup
  • 2 tablespoons freshly squeezed lemon juice

Instructions:

  • Preheat your smoker for 30 minutes.
  • Submerge the hickory chips in water for 30 minutes. Drain.
  • Make the dry rub by mixing all the ingredients (salt, pepper, garlic powder).
  • Rub this mixture on both sides of the brisket.
  • Wrap with cling and put in the refrigerator overnight.
  • Take it out one hour before cooking.
  • Make the mustard sauce by combining the Dijon mustard, hot sauce, salt and pepper in a saucepan and heating for 10 minutes on low fire.
  • Slather the mustard sauce generously on the beef brisket.
  • Put the brisket with the fat side up on the smoker and heat at 200 to 225 degrees.
  • Put three cups of hickory chips to the charcoal.
  • Add another three cups after three hours.
  • Slather with beer sauce made with the beer, apple cider vinegar, barbecue powder, vegetable oil, water, Worcestershire sauce and black peppercorns.
  • Smoke for two more hours.
  • After that, get the brisket and put on top of a foil.
  • Wrap loosely.
  • In a saucepan, saute the chopped onion in butter for three minutes, and then mix the rest of the barbecue ingredients.
  • Pour the barbecue sauce on top of the brisket.
  • Smoke for four more hours.
  • Let cool before slicing and serving.
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