Directions: |
Directions:Place the brisket on a large sheet of plastic wrap. Cover it with mustard. In a medium bowl, combine the dark brown sugar, chili powder, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, dry mustard, and cumin thoroughly. Rub this mixture over all sides of the brisket and wrap tightly in the plastic wrap. Place on a baking sheet or tray and let marinate in the refrigerator from 6 hours to overnight.
Remove brisket from refrigerator and let it reach room temperature. Soak wood chips in water for 30 minutes. Drain wood chips and place in your smoker, according to the smoker's instructions. Set the smoker to 180º - 200º. Fill the water pan in the smoker 2/3 full with a 50/50 mixture of apple juice and water.
Place the unwrapped brisket on the lower rack of the smoker over direct heat, fat side up. Cook until internal temperature is 140º-145º, approximately 1 hour per pound, basting the brisket with the mopping sauce every hour after the first two hours of smoking and adding chips every hour . When the internal temperature of the thickest part of beef is 175°, carefully remove brisket from smoker and wrap in foil.
Return beef to smoker, placing it on the middle or upper rack. Cook 30 to 60 minutes longer, or until internal temperature is 190°F.
Mopping Sauce:
12 oz. beer (or 6 oz. apple juice or apple cider and 6 oz. water)
2 Tbsp. apple cider vinegar
1 Tbsp. paprika
1 Tbsp. hot sauce
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. kosher salt
2 cloves garlic, crushed
1 medium onion, chopped
Mix all of these ingredients together in a sauce pan. Bring to a boil. Let rest for an hour (it can also be prepared the day before and stored in the refrigerator overnight). 1/4 c. light vegetable oil right before basting the brisket. Brush the brisket every hour or so after the first two hours of smoking. |
This recipe for Miriam's Beef Brisket is from