Smoked Red-sauced Brisket

Total Time: 7 hrs 40 mins Preparation Time: 40 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 5 lbs bonelss beef brisket
• 1/4 cup kosher salt
• 1/4 cup sugar
• 1/4 cup black pepper
• 3/4 cup paprika
• 2 tablespoons garlic powder
• 2 tablespoons garlic salt
• 2 tablespoons onion powder
• 2 tablespoons chili powder
• 2 teaspoons cayenne pepper
• 1 (12 ounce) bottle beer
• 1 cup apple cider
• 1 onion, minced
• 4 garlic cloves, minced
• 1/2 cup water
• 1/2 cup worcestershire sauce
• 1/4 cup vegetable oil
• 1 1/2 cups cider vinegar
• 1 cup ketchup
• 1/2 teaspoon cayenne
• 1/4 cup worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon ground cumin
• 2 tablespoons unsalted butter, melted
• 1/2 cup firmly packed brown sugar

Recipe

• 1 rub each side of beef thoroughly with 1/4 cup of the brisket rub. wrap brisket in plastic wrap and chill for 8 hours or overnight.
• 2 soak hickory chunks in water for 8 hours. drain.
• 3 prepare smoker according to manufacturers directions.
• 4 remove beef from fridge and let stand for 30 minutes.
• 5 place brisket, fat side up, on food grate. insert heatproof thermometer horizontally into thickest portion of beef. maintain smoker temp from 225º to 250º.
• 6 add a handful of hickory chunks every hour.
• 7 brush beef liberally with mopping sauce when beef starts to look dry (at about 156º). mop top of brisket every hour. when internal temp reaches 170º, place meat on a sheet of heavy-duty aluminum foil, mop liberally with mopping sauce, wrap tightly and return to smoker.
• 8 remove brisket from smoker when internal temp reaches 190º. let stand 1 hour. cut into thin slices and serve with brisket red sauce if desired.
• 9 to make rub: combine all ingredients and store in airtight container for up to 6 months. i put mine in the freezer.
• 10 to make the mopping sauce: stir ingredients all together until blended.
• 11 to make brisket red sauce: stir together all ingredients plus 2 tablespoons brisket rubuntil well blended. serve heated or at room temperature.