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- 2 tablespoons olive oil
- 1 fresh beef brisket (7 to 8 pounds)
- 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
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and 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°. Uncover brisket. 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°, 4-5 more hours.
- Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
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.