Smoked Beef Brisket

That is a piece of meat

Smoking beef brisket is about the same as pork ribs. Go here for that process. The longer the heat can stay low and the more smoke can pass over the better for flavor. I created a spicier rub for it with more savory flavors than sweet from a bunch of dried peppers from our Marx Foods sample pack. The mop sauce is a standard vinegar and leftover rub base.

Brisket Rub

  • 1 Aji Amarillo chili dried
  • 1 Mulato chili dried
  • 4-7 Pequin chilies dried
  • 2 tbsp black peppercorns
  • 2 tbsp sea salt
  • 3 tbsp fresh oregano chopped fine
  • 1 whole nutmeg grated
  • brown sugar to taste

Grind dried peppers and peppercorn. Mix everything  together and rub into meat on all sides. Let meat sit in rub up to 24 hours in refrigerator before smoking.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Recipes and tagged , , . Bookmark the permalink.

40 Responses to Smoked Beef Brisket

  1. This looks amazing – am so jealous of your smoker!

  2. A_Boleyn says:

    My dad used to smoke his own home made sausage and it tasted amazing … this brisket looks delicious as well.

  3. I’ve only just discovered the joys of cooking brisket, so this recipe is very timely indeed. Thank you! :)

  4. That is a gorgeous hunk of meat!

  5. rutheh says:

    It’s almost ten years ago but I cooked TEN briskets for my son’s rehearsal dinner! There were 100 people in the back of my house. They were slow baked in the oven with a rub. Yours looks much more elegant and delicious but triggers a nice food memory for me just the same.

  6. BrainRants says:

    Oh. My. God.

    I noted the tip of that cut obviously missing in the photo, by the way.

  7. I’ve seen that smoker.. on Facebook? I have smoker envy.. this would be so amazing!

  8. That’s a beast of a smoker – envy.

  9. Purely.. Kay says:

    See.. this is the type of dish you make, that would cause all of your family and friends to stay over when you don’t want them to. All because you want this to yourself :)

  10. christine says:

    Expertly done!

  11. ChgoJohn says:

    I’m with Smidge. Severe smoker envy over here.

  12. Good thing I saw this photo on Saturday instead of yesterday when I couldn’t eat meat!

  13. Add me to the ‘smoker-envy’ crowd…nothing like a good brisket!

  14. hmmm…brisket, a family favorite because it feeds everybody amply.

  15. I heard that u r a smoking foods expert. =)

    happily following your blog now!

  16. aFrankAngle says:

    OMG … I suddenly have a craving!

  17. Sign me up! This looks amazing.

  18. Kristy says:

    I’m sending this one to Mike. Maybe it will inspire him to get the smoker back out…despite the snow that finally fell. ;)

  19. Ah, there is a smoker on my wish list! This is exactly why–sweet, smoky, tender brisket!

  20. Hotly Spiced says:

    I don’t think I’ve ever cooked brisket but I’ve heard it needs to be cooked on a low heat for a long time. I’m sure it was delicious with your smoke and the spice rub.

  21. spicegirlfla says:

    Oh this is such a tease! I wish I had a smoker, I bet its absolutely delicious!

  22. rsmacaalay says:

    Ohh that must be so flavourful, I tried a smoked brisket before and it was cooked very long but the wait was worth it the meat it melting and it tastes so good!

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  24. egg me on says:

    That’s definitely a piece of meat! Looks awesome!

  25. My girls dad used to smoke everything. He would really go for this and so would the entire family. We love just about any kind of smoked meat. He smoked a lot of wild game, also the turkey every year at Thanksgiving, too.

  26. Mad Dog says:

    Indeed a beautiful piece of meat ;-)

  27. That is one beautiful looking brisket and I love the sound of your rub. Ahhhh, to have a smoker!

  28. When I feel like eating a good chunk’a meat, I’ll know who to visit!

  29. We have decided we are definitely going to try smoking as soon as the weather allows us to get our kettle bbq out, and brisket may be just the thing (not too expensive if we mess it up!)

  30. You know that I don’t have any problem cooking meat slow and on the grill. I’m sure your brisket turned out just fine with that rub.

  31. Ok, I am so going to start doing this. We have an outdoor stone barbecue with a range hood that’s disconnected from gas but I’ve seen small charcoal barbecues on sale recently that would fit right in the spot. Greg might be right about smoked meat after all.

  32. wok with ray says:

    That piece of meat is making me hungry! This is a good post, Greg. Thank you!

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  35. As a Texan (other than the vinegar based mop sauce), this looks like perfection!

  36. Pingback: Sunday Suppers: Barbecue Season, Hoooooooooooowie | Rufus' Food and Spirits Guide

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