Northern California Smoked Brisket Recipes

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SMOKED BRISKET



Smoked Brisket image

This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 20 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

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