Name: Smoked Beef Brisket
Ingredients: 4 pound fully trimmed brisket section (sometimes called the Flat Cut); 2 tablespoon hickory-flavored salt; 2 tablespoon brown sugar; 2 tablespoon paprika; 2 tablespoon chili powder; 2 tablespoon ground black pepper; 2 tablespoon rub (see above); 12 ounce beer; 1 medium onion; chopped; 1/2 cup cider or white vinegar; 1/4 cup oil (corn or canola); 2 canned chipotle chiles plus 2 tablespoon Adobo sauce; 2 tablespoon tb liquid smoke

Smoked Beef Brisket

Nothing tops the wonderful taste of Smoked Beef Brisket. The smokey flavor really makes the meal even more delicious. Give this beef brisket recipe a try tonight!

Ingredients

4 pounds fully trimmed brisket section (sometimes called the Flat Cut)
2 tablespoons hickory-flavored salt
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground black pepper
2 tablespoons rub (see above)
12 ounces beer
1 medium onion; chopped
1/2 cup cider or white vinegar
1/4 cup oil (corn or canola)
2 canned chipotle chiles plus 2 tablespoon Adobo sauce
2 tablespoons tb liquid smoke

Instructions

The night before you plan to barbecue, stir together the hickory salt, brown sugar, paprika, chili powder and pepper in a small bowl.
Combine 2 tablespoons of the rub with the beer, onion, vinegar, oil, chipotles and liquid smoke in a blender and puree.
Place the brisket in a plastic bag and pour the marinade over it.
Refrigerate the brisket overnight. Before you begin to barbecue, take the brisket from the refrigerator. Drain and discard the marinade.
Pat the brisket down with all but 2 tbsps of the remaining rub, coating the slab well.
Let the brisket sit at room temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220 degrees F.
Transfer the brisket to the smoker and cook for 3 hours.
Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly. Cook for an additional 1-1/2 to 2 hours, until well-done and tender.
Let the brisket sit at room temperature for 15 minutes.
Trim any excess fat and slice the brisket thinly against the grain. Serve with your favorite barbecue sauce.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

SissieSass

Nov 30, 2018

Do you use a regular or smoked paprika for this recipe? I like that you are making a large portion with this recipe because we have a big family. My kids are growing teenagers that can eat and eat every five minutes. I love big recipes and this brisket sounds divine. I can't wait to get to the grocery store.