My Smoked Brisket is rubbed with Stubb’s dry seasoning and BBQ sauce, then smoked for 8-10 hours – this is a serious brisket for lovers of tender beef and burnt ends. This recipe is perfect for gatherings, especially around the 4th of July, where friends and family can enjoy hearty...
Ingredients
For the Dry Ingredients
cayenne pepper3tbsp
garlic powder2tbsp
cumin2tbsp
chili powder2tbsp
oregano1tbsp
seasoned salt2tbsp
Stubb's Steak Spice Rub2tbsp
For the Wet Ingredients
olive oil2tbsp
apple flavored beer12oz
white vinegar1tbsp
Worcestershire sauce2tbsp
Stubb's Original BBQ Sauce1/4cup
Main Ingredient
brisket10lb
Nutrition (per serving)
Calories
628.9kcal (31.45%)
Protein
56.4g (100%)
Carbs
6.0g (2.18%)
Sugars
1.8g (3.6%)
Healthy Fat
27.5g
Unhealthy Fat
17.5g
% Daily Value based on a 2000 calorie diet
How to make Smoked Brisket
Prepare the Brisket
- Step 1
Combine the dry ingredients and olive oil in a small bowl.
- Step 2
Whisk the remaining wet ingredients together and pour over the brisket.
- Step 3
Spoon the dry ingredient mixture on all sides of the brisket, massaging it into the meat to form a crust.
- Step 4
Cover the brisket and allow it to come to room temperature.
Smoke the Brisket
- Step 1
Smoke the brisket over indirect heat at 210 degrees Fahrenheit for 8-10 hours, or until the internal temperature at the thickest part of the brisket reaches 185 degrees.
- Step 2
Serve the brisket with sauce on top or on the side for dipping.
Nutrition (per serving)
Nutrition (per serving)
Calories
628.9kcal (31.45%)
Protein
56.4g (100%)
Carbs
6.0g (2.18%)
Sugars
1.8g (3.6%)
Healthy Fat
27.5g
Unhealthy Fat
17.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Always smoke the brisket fat side up to ensure the fat runs down the sides, infusing the meat with extra tenderness and flavor.
Do not leave the rub on the brisket for more than 30 minutes before smoking, as it may draw out moisture from the meat.
Cut against the grain for tender slices. To identify the grain, mark a notch on the raw meat before applying the rub.
Use a meat thermometer to ensure the internal temperature reaches 185 degrees for optimal tenderness.
Serve the brisket with a variety of toppings like guacamole, sour cream, jalapeños, and pico de gallo for a taco bar experience.
FAQS
Why should the brisket be smoked fat side up?
Smoking the brisket fat side up allows the fat to melt and run down the sides, infusing the meat with extra tenderness and flavor.
How do I know when the brisket is done?
The brisket is done when the internal temperature at the thickest part reaches 185 degrees Fahrenheit.
Can I use a different type of beer for the wet rub?
Yes, you can use any beer of your choice, but apple-flavored beer adds a subtle sweetness that complements the brisket.
What is the purpose of cutting against the grain?
Cutting against the grain ensures that the meat slices are tender and easy to chew.
Can I prepare the rub in advance?
Yes, you can prepare the rub in advance, but apply it to the brisket no more than 30 minutes before smoking to prevent moisture loss.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
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