Smoked Beef Brisket
Nothing tops the wonderful taste of Smoked Beef Brisket. The smokey flavor really makes the meal even more delicious. Give this beef brisket recipe a try tonight!
- 4 pounds fully trimmed brisket section (sometimes called the Flat Cut)
- 2 tablespoons hickory-flavored salt
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons ground black pepper
- 2 tablespoons rub (see above)
- 12 ounces beer
- 1 medium onion; chopped
- 1/2 cup cider or white vinegar
- 1/4 cup oil (corn or canola)
- 2 canned chipotle chiles plus 2 tablespoon Adobo sauce
- 2 tablespoons tb liquid smoke
- The night before you plan to barbecue, stir together the hickory salt, brown sugar, paprika, chili powder and pepper in a small bowl.
- Combine 2 tablespoons of the rub with the beer, onion, vinegar, oil, chipotles and liquid smoke in a blender and puree.
- Place the brisket in a plastic bag and pour the marinade over it.
- Refrigerate the brisket overnight. Before you begin to barbecue, take the brisket from the refrigerator. Drain and discard the marinade.
- Pat the brisket down with all but 2 tbsps of the remaining rub, coating the slab well.
- Let the brisket sit at room temperature for about 45 minutes.
- Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220 degrees F.
- Transfer the brisket to the smoker and cook for 3 hours.
- Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly. Cook for an additional 1-1/2 to 2 hours, until well-done and tender.
- Let the brisket sit at room temperature for 15 minutes.
- Trim any excess fat and slice the brisket thinly against the grain. Serve with your favorite barbecue sauce.
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