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Recipe Tags: Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Main Dish Beef American Low Fat Smoker Dietary Low Cholesterol Low Saturated Fat Low Calorie Low In Something Meat Equipment Grilling

Smoked Brisket

My version of smoked brisket after reading several recipes and talking to several back yard grill masters. this is for a propane smoker with steam pan and smoker box.

Steps

Mix / blend all rub ingredients in small food processor or spice grinder.
Reserve about 1 / 2 cup of the rub.
Trim brisket of any discolored fat , hard fat , or fat between flat and flap.
Leave most of the fat cap on one side.
Apply 1-1 / 2 cups of the rub liberally to both sides of brisket.
Wrap with plastic wrap or cover on sheet pan.
Place in refrigerator at least 8 hours or overnight.
Combine all steam pan ingredients.
Whisk to combine.
Reserve 2 cups of sauce.
Combine this with reserved rub.
Whisk.
Use this as the mop sauce.
Add hardwood chips to smoker box.
Fill steam pan with preheat smoker to about 200 deg farenheit.
Place brisket in smoker , fat side up , when smoke is good and thick.
Mop every 30 to 45 minutes or as needed.
Maintain smoker box and steam pan.
If you need more liquid that recipe makes , use apple juice and beer.
When brisket reaches internal temp of about 145-150 degrees , wrap in double thickness of tin foil.
Put brisket back in smoker or.

Ingredients

beef brisket, wood chips, dark brown sugar, mexican chili powder, salt, paprika, dried onion flakes, granulated garlic, dried thyme, mexican oregano, coriander, cumin, apple juice, strong coffee, cider vinegar, beer