Brisket smoked low and slow is a classic for a reason as this showstopper of a recipe demonstrates. Spices are rubbed into the brisket to infuse it with flavor that’s boosted even more with a mop sauce. Together, the mop and rub create a beautiful crust that’s a key part of any smoked brisket. The meat will be tender enough to pull apart with a fork, but slice and serve with mustard and crusty rolls for a real meat treat. Smoked Meatloaf featured on Maddie & Kiki’s BBQ Barn [1].
Ingredients:
- 1 full 6 lbs. brisket with fat cap (2.72kg)
- 12 cups pecan wood chips (3 liters)
- 10-14 crusty rolls
- Mustard of choice
- Sliced pickles (optional)
- Thinly sliced red onion (optional)
Rub:
- ½ cup Ancho chili powder (or your favorite chili powder) (125ml)
- 2 tablespoons sweet paprika (30ml)
- 1 tablespoon ground cumin (15ml)
- 1 tablespoon dry mustard (15ml)
- 1 tablespoon coarse salt (15ml)
- 1 teaspoons ground cayenne pepper (5ml)
- 1 tbsp coarse ground black pepper (15 ml)
Mop and Sauce:
- 1 ¼ cups beef stock (375ml)
- ¾ cup ketchup (180ml)
- ¼ cup Worcestershire sauce
- Juice of 1 fresh lemon
- ½ tablespoon chili powder (7.5ml)
- ½ tablespoon garlic powder (7.5ml)
- ½ tablespoon onion powder (7.5ml)
- 1 teaspoon celery salt (5ml)
Method:
- In a small bowl, mix together spices for the rub until evenly combined.
- Rub spice mixture all over the brisket using slight pressure to tear little pockets of flavor in the meat.
- Place rubbed brisket in a sealable baggie or on a tray and marinate overnight in the refrigerator.
- Combine all mop ingredients in a saucepan set over medium low heat and cook for 20 minutes.
- Remove mop from heat and cool.
- Place 3 cups (750ml) of wood chips on a large sheet of aluminum foil. Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom to allow smoke to escape. Repeat steps to make another 3 pouches (4 pouches in total).
- Prepare barbeque for indirect cooking and smoking). Leave 2 burners off and one burner on at 220°F (104°C). Place a drip pan on the side with heat turned off.
- Place a smoke pouch directly over the heat source.
- Place the brisket over the drip pan and smoke for 6 hours, replacing the smoke pouch when smoke dissipates.
- After 3 hours of cooking, start mopping the brisket frequently–every ½ hour and whenever the smoke pouch needs to be changed. The brisket will be done in approximately 5-6 hours or when the meat is tender.
- Remove brisket from the grill, cover with foil and let meat rest for 30 minutes before carving and serving.
- The meat should be almost falling apart; however, carve against the grain.
- Serve brisket on crusty bread with mustard, pickles, and red onion (if using).