Ultimate Smoked Beef Brisket with Texas BBQ Sauce
Experience the mouthwatering, smoky goodness of this Ultimate Smoked Beef Brisket, an epitome of Texas BBQ flavors. This recipe features a robust rub, featuring a medley of spices and seasonings that enhance the richness of the beef. The slow smoking process, enhanced by your choice of mesquite, pecan, or oak wood, infuses each bite with deep, savory notes, while the homemade BBQ sauce adds a touch of sweetness and a spicy kick. Perfect for gatherings or meal prep, this brisket delivers a stunning presentation and is incredibly versatile—whether served as tender slices or shredded for sandwiches, you’ll relish every drop of flavor. Plus, with ample BBQ sauce to spare, you can enjoy delicious leftovers long after the meal is over. Elevate your BBQ game and impress your family and friends with this timeless dish!
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
Beef Brisket
8-10 lbs (Trimmed, leaving 1/4 inch fat, washed and dried)
Black Peppercorns
3 tablespoons (Ground)
Coarse Salt
2 tablespoons (None)
Chili Powder
1 tablespoon (None)
Sugar
1 tablespoon (None)
Onion Flakes
1 tablespoon (None)
Dried Chipotle Powder
1 teaspoon (None)
Mustard Powder
1 tablespoon (None)
Garlic Powder
1 tablespoon (None)
Vegetable Oil
As needed (For oiling meat)
Beer
12 ounces (For mop sauce)
Apple Cider Vinegar
1/2 cup (For mop and sauce)
Water
1/2 cup (For mop sauce)
Canola Oil
1/4 cup (For BBQ sauce)
Diced Onion
1 cup (None)
Garlic Cloves
2 (Minced)
Chipotle Pepper
1 (Whole)
Worcestershire Sauce
1 tablespoon (For BBQ sauce)
Ketchup
44 ounces (For BBQ sauce)
Molasses
1/2 cup (For BBQ sauce)
Honey
1/2 cup (For BBQ sauce)
Whole Chipotle Chili
5 (For BBQ sauce)
Butter
1/2 cup (Melted for BBQ sauce)
Soy Sauce
1 tablespoon (For BBQ sauce)
Fresh Cracked Pepper
1/2 teaspoon (For BBQ sauce)
Instructions
1
Prepare the Rub: In a mortar and pestle, combine the black peppercorns, coarse salt, chili powder, sugar, onion flakes, dried chipotle powder, mustard powder, and garlic powder until well mixed, but allow some pepper and salt pieces to remain for texture.
2
Marinate the Brisket: Lightly coat the trimmed beef brisket with vegetable oil. Generously apply the rub all over the brisket. Wrap in plastic and refrigerate overnight to let the flavors develop. Bring the brisket to room temperature for 30 minutes before smoking.
3
Make the Beer Mop Sauce: In a pot, combine 12 ounces of beer, ½ cup apple cider vinegar, and ½ cup water, bringing the mixture to a simmer for about 20 minutes.
4
Preheat the Smoker: Set your smoker to 225°F (107°C) and prepare it with your favorite wood chips. Add water to the bottom of the smoker for moisture.
5
Smoke the Brisket: Place the brisket, fat side down, in the prepared smoker. Brush it with the beer mop sauce and smoke for 1 hour. Carefully flip the brisket, mopping it with more sauce, and smoke it for 6 to 12 hours total, turning and mopping every two hours until it reaches desired tenderness (180°F for slicing, 195°F for pulling). The exterior should be charred, and a lovely smoke ring should form around the meat.
6
Rest the Brisket: Once the brisket reaches the desired internal temperature, remove it from the smoker. You can let it rest for 30 minutes before slicing, or wrap it tightly in a foil pan and let it sit for 3-4 hours with the heat off to further tenderize.
7
Prepare the BBQ Sauce: In a separate pot, combine ketchup, molasses, honey, remaining beer, apple cider vinegar, Worcestershire sauce, diced onion, minced garlic, whole chipotle chili, soy sauce, garlic granular, onion flakes, and fresh cracked pepper. Simmer for approximately 1 hour until thickened. This BBQ sauce can be prepared a day in advance for enhanced flavor.
8
Slice and Serve: Slice the brisket thick and against the grain if tender. If slightly tough, slice against the grain into thinner pieces. Serve the brisket with the BBQ sauce on the side, or mix shredded beef with sauce for a delicious pulled beef dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
The main cut of meat used is an 8-10 lb beef brisket.
How much fat should be left on the brisket when trimming?
You should trim the brisket leaving approximately 1/4 inch of fat.
What equipment is recommended for preparing the rub?
A mortar and pestle is recommended to combine the spices while maintaining some texture.
How long should the brisket marinate in the refrigerator?
The brisket should be wrapped in plastic and refrigerated overnight to allow flavors to develop.
What ingredients are in the dry rub?
The rub consists of black peppercorns, coarse salt, chili powder, sugar, onion flakes, dried chipotle powder, mustard powder, and garlic powder.
Why should the brisket be brought to room temperature before smoking?
Bringing it to room temperature for 30 minutes ensures more even cooking when it hits the smoker.
What is in the beer mop sauce?
The mop sauce is made of 12 ounces of beer, 1/2 cup apple cider vinegar, and 1/2 cup water.
What temperature should the smoker be set to?
The smoker should be preheated to 225 degrees Fahrenheit (107 degrees Celsius).
What types of wood are recommended for smoking this brisket?
Mesquite, pecan, or oak wood are excellent choices for infusing deep, savory notes.
Should the brisket be placed fat side up or fat side down?
The recipe instructions state to place the brisket fat side down in the smoker.
How often should the brisket be turned and mopped?
The brisket should be turned and mopped with the beer sauce every two hours.
What is the total estimated smoking time?
The total smoking time ranges from 6 to 12 hours depending on the size and desired tenderness.
What internal temperature is required for slicing the brisket?
For slicing, the internal temperature should reach 180 degrees Fahrenheit.
What internal temperature is required for pulling or shredding the beef?
For pulling, the internal temperature should reach 195 degrees Fahrenheit.
How long should the brisket rest after smoking?
It should rest for at least 30 minutes, or up to 3-4 hours if wrapped in foil to further tenderize.
What are the primary sweeteners in the Texas BBQ sauce?
The BBQ sauce uses molasses, honey, and sugar for sweetness.
How long does the homemade BBQ sauce need to simmer?
The BBQ sauce should simmer for approximately 1 hour until it has thickened.
Can the BBQ sauce be made in advance?
Yes, the BBQ sauce can be prepared a day in advance to enhance the flavors.
How should the brisket be sliced?
The brisket should always be sliced against the grain. Slice thick if very tender and thinner if slightly tough.
What liquid is used as a base for the BBQ sauce?
The BBQ sauce uses a combination of ketchup, beer, and apple cider vinegar as its liquid base.
How many chipotle chilies are used in the BBQ sauce?
The recipe calls for five whole chipotle chilies in the BBQ sauce.
Is there soy sauce in the Texas BBQ sauce?
Yes, one tablespoon of soy sauce is included in the BBQ sauce recipe.
What purpose does the water in the smoker serve?
Adding water to the bottom of the smoker provides moisture during the long cooking process.
What oil is used for the BBQ sauce base?
1/4 cup of canola oil is used in the preparation of the BBQ sauce.
How much beer is needed for the entire recipe?
The recipe uses 12 ounces for the mop sauce and additional beer for the BBQ sauce.
What gives the rub its spicy kick?
The dried chipotle powder and chili powder provide the spicy kick in the rub.
Does the recipe include Worcestershire sauce?
Yes, one tablespoon of Worcestershire sauce is used in the BBQ sauce.
Can I use the brisket for sandwiches?
Yes, the meat is versatile and can be shredded and mixed with sauce for delicious sandwiches.
What kind of salt is recommended for the rub?
The recipe specifies using 2 tablespoons of coarse salt.
What should the exterior of the finished brisket look like?
The exterior should be charred and a visible smoke ring should be present around the meat.