first class smoked brisket vest

smoked brisket

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Smoked Brisket

Smoked Brisket

Ingredients

  • 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
  • 2 cups beef broth
  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hickory-flavored liquid smoke

Direction

  1. 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.
  2. 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.
  3. Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.