Smoked Beef Brisket

Name: Smoked Beef Brisket
Cuisine: American
Ingredients: 1 first cut flat beef brisket, 7 to 10 pounds in size; 2 tbsp mayonnaise; 1 SPICE RUB; 1 tbsp paprika; 4 tbsp turbino sugar; 2 tbsp cracked black pepper; 2 tbsp kosher salt; 1 tsp cayenne pepper; 1 tbsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; 2 cup apple cider or apple juice, more or less as needed

fenway @Fenway

We just got a smoker, and this is our recipe for beef brisket! It is quite easy but takes hours of slow cooking, with very little work for a juicy flavorful beef brisket, great on it's own or in soft rolls with your favorite bbq sauce!

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Ingredients

1first cut flat beef brisket, 7 to 10 pounds in size
2 tbspmayonnaise
1SPICE RUB
1 tbsppaprika
4 tbspturbino sugar
2 tbspcracked black pepper
2 tbspkosher salt
1 tspcayenne pepper
1 tbspchili powder
1 tspgarlic powder
1 tsponion powder
2 cupapple cider or apple juice, more or less as needed

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Steps

1

MAKE SPICE MIX
2

Blend all spice mix ingredients in a bowl until well combined.
3

Rub mayonnaise all over brisket, sprinkle spice mix all over, you may not use it all just a nice coating. Cover tightly and refrigerate for about 10 to 12 hours.
4

Set up smoker to 225 using hickory wood chips. Place seasoned brisket on a rack over a drip pan filled halfway with the apple cider or juice.
5

Smoke 1 hour and 15 minutes for EACH POUND of meat you have. Add wood chips as needed. When time is done the temperature should be 185, wrap brisket tight in heavy foil and place in a insulated cooler for at least 1 hour or up to 2 hours to have juices settle. At this point either carve and eat or refrigerate covered for later.
6

When you carve it cut against the grain in thin long slices, serve sliced as is or in soft toasted rolls with you r favorite bbq sauce for dipping!

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Cooksnaps

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fenway @Fenway

on June 23, 2014 19:41

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.