Runwestierun's Ridiculously Complex and Delicious Smoked Brisket

Runwestierun's Ridiculously Complex and Delicious Smoked Brisket
 
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Ingredients

Ingredients
Method
 
  • 1 beef brisket 7-10 pounds
  • Yellow mustard
  • Cracked black pepper
  • and the following ingredients for these 3 different applications:
  • BRISKET RUB
  • This is enough for 3 big pieces of meat, works well on a pork shoulder, too
  • 1/2 cup salt
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup chili powder
  • 1/4 cup smoked paprika
  • 3 Tablespoons cracked black pepper
  • 2 Tablespoons celery salt
  • 1 Tablespoon ground white pepper
  • 2 teaspoons dried thyme
  • BEER+VINEGAR MOP SAUCE
  • Enough for 2 big pieces of meat
  • 3/4 cup apple cider vinegar
  • 12 ounce bottle of beer (I use an amber ale--MacTarnahan's--but you can use anything)
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon BRISKET RUB
  • 1 teaspoon cracked black pepper
  • BRISKET BBQ SAUCE
  • This is enough for one big piece of meat to BBQ and have enough to serve with it on the side.
  • 1/2 cup finely chopped onions
  • 2 Tablespoons of butter
  • 1 1/3 cups ketchup
  • 1 cup tomato sauce
  • 1 cup white wine vinegar
  • 1/2 cup honey
  • 3 Tablespoons Worcestershire sauce
  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons maple syrup
  • 3/4 cup packed dark brown sugar
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon dried mustard
  • 2 teaspoons cracked black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground allspice
1. For the BRISKET RUB: Combine all ingredients and mix, store in an airtight container.

2. For the BEER+VINEGAR MOP SAUCE: Mix all ingredients in a sauce pan on medium. Reduce heat to low when it's simmering and simmer for 10 minutes.

3. For the BRISKET BBQ SAUCE: Saute the onions over medium heat until soft in a largish saucepan. Add remaining ingredients and bring mixture to a boil over med high heat. Reduce heat to low and simmer for at least half an hour or until desired thickness is reached.

4. To prepare the smoked beef brisket:
Pack as much Brisket Rub on an untrimmed brisket (7-10 pounds) as it will take. Wrap it in clingfilm and refrigerate overnight.

Get up at 5am. Take the brisket out of the fridge to let it come to room temp while you deal with your smoker.

Choose a wood for your smoker. Hickory and oak are nice for beef. Mesquite is a little strong. I use apple because I like the lighter flavor. Put a drip pan in the bottom of your smoker with a liter of boiling water in it for moisture.

Start your smoker. When you get white ash on your wood and your smoke is running in a thin blue line and your temp is between 200F-225F consistantly, put the brisket in the smoker, fat side up. Let the rub set and a bark just start to form on the brisket, about 1.5 hours. Remember to always have the meat fat side up in the smoker. The fat drips down and does this self-basting thing. Don't be flipping the meat around.

Slather the brisket all over with yellow American mustard and then season with fresh cracked black pepper. You will not taste this mustard later, so don't be scared. It's part of the tenderizing. Let it smoke another 3 hours or so.

Mop the brisket with Beer+Vinegar mop sauce. Do this again in an hour.

After the second round of mop sauce has been on an hour, take the brisket off, set it on a big piece of foil, mop it generously with the mop sauce again using approximately 1/3 cup of sauce and seal the brisket in the tin foil. Continue to smoke at 200F-225F for 3-4 more hours, until you reach an internal temperature of 185F. <---very important to get a thermometer!

Unwrap the brisket and slather with BBQ sauce. Smoke 15 minutes. Slather with BBQ sauce again. Smoke 15 more minutes.

Take the brisket out of the smoker and tent some foil over it. Let it rest at least 15 minutes before serving.

Runwestierun's Ridiculously Complex and Delicious Smoked Brisket

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This recipe was uploaded by runwestierun

 
 
Very juicy and tender smoked brisket with deep American traditional BBQ flavors

Method


1. For the BRISKET RUB: Combine all ingredients and mix, store in an airtight container.

2. For the BEER+VINEGAR MOP SAUCE: Mix all ingredients in a sauce pan on medium. Reduce heat to low when it's simmering and simmer for 10 minutes.

3. For the BRISKET BBQ SAUCE: Saute the onions over medium heat until soft in a largish saucepan. Add remaining ingredients and bring mixture to a boil over med high heat. Reduce heat to low and simmer for at least half an hour or until desired thickness is reached.

4. To prepare the smoked beef brisket:
Pack as much Brisket Rub on an untrimmed brisket (7-10 pounds) as it will take. Wrap it in clingfilm and refrigerate overnight.

Get up at 5am. Take the brisket out of the fridge to let it come to room temp while you deal with your smoker.

Choose a wood for your smoker. Hickory and oak are nice for beef. Mesquite is a little strong. I use apple because I like the lighter flavor. Put a drip pan in the bottom of your smoker with a liter of boiling water in it for moisture.

Start your smoker. When you get white ash on your wood and your smoke is running in a thin blue line and your temp is between 200F-225F consistantly, put the brisket in the smoker, fat side up. Let the rub set and a bark just start to form on the brisket, about 1.5 hours. Remember to always have the meat fat side up in the smoker. The fat drips down and does this self-basting thing. Don't be flipping the meat around.

Slather the brisket all over with yellow American mustard and then season with fresh cracked black pepper. You will not taste this mustard later, so don't be scared. It's part of the tenderizing. Let it smoke another 3 hours or so.

Mop the brisket with Beer+Vinegar mop sauce. Do this again in an hour.

After the second round of mop sauce has been on an hour, take the brisket off, set it on a big piece of foil, mop it generously with the mop sauce again using approximately 1/3 cup of sauce and seal the brisket in the tin foil. Continue to smoke at 200F-225F for 3-4 more hours, until you reach an internal temperature of 185F. <---very important to get a thermometer!

Unwrap the brisket and slather with BBQ sauce. Smoke 15 minutes. Slather with BBQ sauce again. Smoke 15 more minutes.

Take the brisket out of the smoker and tent some foil over it. Let it rest at least 15 minutes before serving.

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