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Smoked Brisket

This smoked brisket recipe is always a crowd favorite—it really melts in your mouth! —Jodi Abel, La Jolla, California
  • Total Time
    Prep: 20 min. + marinating Grill: 8 hours
  • Makes
    20 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 fresh beef brisket (7 to 8 pounds), flat cut
  • RUB:
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground mustard
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon smoked sea salt
  • MOP SAUCE:
  • 2 cups beef broth
  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hickory-flavored liquid smoke

Directions

  • Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Securely wrap in plastic wrap; place on a rimmed baking sheet. Refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill.
  • Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Unwrap brisket; discard plastic wrap. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, about 4-5 more hours.
  • Let stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Editor’s Note: This is a fresh beef brisket, not corned beef.
Nutrition Facts
4 ounces cooked beef: 252 calories, 11g fat (3g saturated fat), 68mg cholesterol, 472mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat.
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