Smoked Brisket

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

• 

  Total Time

  Prep: 20 min. + marinating Grill: 8 hours
• 

  Makes

  20 servings

Ingredients

• 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

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Directions

• Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Securely wrap in plastic wrap; place on a rimmed baking sheet. 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°. Unwrap brisket; discard plastic wrap. 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°, about 4-5 more hours.
• Let stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Nutrition Facts

4 ounces cooked beef: 252 calories, 11g fat (3g saturated fat), 68mg cholesterol, 472mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

source https://www.tasteofhome.com/recipes/smoked-brisket/

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