Smoked Red-sauced Brisket

Total Time: 7 hrs 40 mins
Preparation Time: 40 mins
Cook Time: 7 hrs

Ingredients

• Servings: 8


• 5 lbs bonelss beef brisket


• 1/4 cup kosher salt


• 1/4 cup sugar


• 1/4 cup black pepper


• 3/4 cup paprika


• 2 tablespoons garlic powder


• 2 tablespoons garlic salt


• 2 tablespoons onion powder


• 2 tablespoons chili powder


• 2 teaspoons cayenne pepper


• 1 (12 ounce) bottle beer


• 1 cup apple cider


• 1 onion, minced


• 4 garlic cloves, minced


• 1/2 cup water


• 1/2 cup worcestershire sauce


• 1/4 cup vegetable oil


• 1 1/2 cups cider vinegar


• 1 cup ketchup


• 1/2 teaspoon cayenne


• 1/4 cup worcestershire sauce


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1/2 teaspoon onion powder


• 1/2 tablespoon garlic powder


• 1/2 tablespoon ground cumin


• 2 tablespoons unsalted butter, melted


• 1/2 cup firmly packed brown sugar

Recipe

• 1 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.


• 2 soak hickory chunks in water for 8 hours. drain.


• 3 prepare smoker according to manufacturers directions.


• 4 remove beef from fridge and let stand for 30 minutes.


• 5 place brisket, fat side up, on food grate. insert heatproof thermometer horizontally into thickest portion of beef. maintain smoker temp from 225º to 250º.


• 6 add a handful of hickory chunks every hour.


• 7 brush beef liberally with mopping sauce when beef starts to look dry (at about 156º). mop top of brisket every hour. when internal temp reaches 170º, place meat on a sheet of heavy-duty aluminum foil, mop liberally with mopping sauce, wrap tightly and return to smoker.


• 8 remove brisket from smoker when internal temp reaches 190º. let stand 1 hour. cut into thin slices and serve with brisket red sauce if desired.


• 9 to make rub: combine all ingredients and store in airtight container for up to 6 months. i put mine in the freezer.


• 10 to make the mopping sauce: stir ingredients all together until blended.


• 11 to make brisket red sauce: stir together all ingredients plus 2 tablespoons brisket rubuntil well blended. serve heated or at room temperature.