Smoked Red Sauced Brisket
We love smoked brisket and we used this recipe about 2 weeks ago and we are still talking about how good it was. if you are pressed for time, you can use regular bbq sauce instead of the brisket red sauce. the rub makes enough for at least 2 briskets -- if you are only making one, put the rest of the rub in the freezer for the next time. leftovers are great cooked in sauce and piled on a bun for a sandwich. the database wouldn't let me add teh 2 tbsp. Of brisket rub to the mopping sauce or hickory chunks to the recipe ingredient list but that is what we used and what the recipe called for. the recipe originally came from southern living.
Steps
Rub each side of beef thoroughly with 1 / 4 cup of the brisket rub.
Wrap brisket in plastic wrap and chill for 8 hours or overnight.
Soak hickory chunks in water for 8 hours.
Drain.
Prepare smoker according to manufacturers directions.
Remove beef from fridge and let stand for 30 minutes.
Place brisket , fat side up , on food grate.
Insert heatproof thermometer horizontally into thickest portion of beef.
Maintain smoker temp from 225 to 250.
Add a handful of hickory chunks every hour.
Brush beef liberally with mopping sauce when beef starts to look dry.
Mop top of brisket every hour.
When internal temp reaches 170 , place meat on a sheet of heavy-duty aluminum foil , mop liberally with mopping sauce , wrap tightly and return to smoker.
Remove brisket from smoker when internal temp reaches 190.
Let stand 1 hour.
Cut into thin slices and serve with brisket red sauce if desired.
To make rub: combine all ingredients and store in airtight container for up to 6 months.
I p.
Ingredients
beef brisket, kosher salt, sugar, black pepper, paprika, garlic powder, garlic salt, onion powder, chili powder, cayenne pepper, beer, apple cider, onion, garlic cloves, water, worcestershire sauce, vegetable oil, cider vinegar, ketchup, cayenne, salt, ground cumin, unsalted butter, brown sugar