Ingredients Jump to Instructions ↓

  1. 8 -10 lbs trimmed beef brisket (leaving 1/4 inch fat trim washed and dried)

  2. 3 tablespoons black peppercorns

  3. 2 tablespoons coarse salt

  4. 1 tablespoon chili powder

  5. 1 tablespoon sugar

  6. 1 teaspoon dried chipotle powder

  7. 1 tablespoon mustard powder

  8. 1 tablespoon garlic powder vegetable oil

  9. 1/2 cup water

  10. 1/4 cup canola oil

  11. 1 cup diced onion

  12. 2 garlic cloves , minced

  13. 1 chipotle pepper

  14. 1/4 teaspoon garlic powder

  15. 1/4 teaspoon black pepper

  16. 44 ounces ketchup

  17. 1/2 cup molasses

  18. 1/2 cup honey

  19. 5 whole chipotle chili

  20. 1 tablespoon Worcestershire sauce

  21. 1/2 cup butter

  22. 1/2 cup canola oil

  23. 1/2 cup apple cider vinegar

  24. 12 ounces beer

  25. 1 tablespoon onion flakes

  26. 1 teaspoon garlic , granular

  27. 1 tablespoon soy sauce

  28. 1/2 teaspoon fresh cracked pepper

Instructions Jump to Ingredients ↑

  1. RUB:.

  2. Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.

  3. Lightly oil the meat with vegetable oil.

  4. Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.

  5. Beer Mop Sauce:.

  6. Mix ingredients in a pot and simmer for 20 minutes.

  7. Fire up the smoker:.

  8. Start up the smoker with your favorite wood.

  9. Add water in the bottom which helps keep meat moist.

  10. Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.

  11. Flip the brisket carefully not piercing the meat. Mop with more sauce.

  12. After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.

  13. It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.

  14. There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.

  15. It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.

  16. BBQ Sauce:.

  17. Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.

  18. Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce. ?


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