Main Dishes Recipe ‹ Spicy Smoked Beef Brisket

Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.

Ingredients

• 1 (5 pound) beef brisket
• ¼ cup ground paprika
• ¼ cup salt
• 2 tablespoons white sugar
• 2 tablespoons black pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated garlic
• 1 teaspoon cayenne pepper, or more to taste
• ½ teaspoon ground cinnamon
• wood chips
• aluminum foil
• ½ cup Hot Chili/Red Pepper Sauce
• ½ cup beer
• ¼ cup brown sugar
• ½ medium onion, chopped

Cooking Directions

1. Bring brisket to room temperature early in the morning, about 1 hour.
2. Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
3. Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
4. Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
5. Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
6. Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
7. Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

Nutrition Facts

• calories199.7
• carbohydrateContent16.4 g
• cholesterolContent45.6 mg
• fatContent5.4 g
• fiberContent2.8 g
• proteinContent21.5 g
• saturatedFatContent1.9 g
• sodiumContent3608.8 mg
• sugarContent9.3 g