A Smoked Beef Brisket With Rub And A Texas Bbq Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 8 -10 lbs trimmed beef brisket (leaving 1/4 inch fat trim washed and dried)
• 3 tablespoons black peppercorns
• 2 tablespoons coarse salt
• 1 tablespoon chili powder
• 1 tablespoon sugar
• 1 tablespoon onion flakes
• 1 teaspoon dried chipotle powder
• 1 tablespoon mustard powder
• 1 tablespoon garlic powder
• vegetable oil
• 12 ounces beer
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup canola oil
• 1 cup diced onion
• 2 garlic cloves, minced
• 1 chipotle pepper
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 44 ounces ketchup
• 1/2 cup molasses
• 1/2 cup honey
• 5 whole chipotle chili
• 1 tablespoon worcestershire sauce
• 1/2 cup butter
• 1/2 cup canola oil
• 1/2 cup apple cider vinegar
• 12 ounces beer
• 1 tablespoon onion flakes
• 1 teaspoon garlic, granular
• 1 tablespoon soy sauce
• 1/2 teaspoon fresh cracked pepper

Recipe

• 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.