Smoked Brisket
Smoked Brisket
Enjoy this quick and easy beef recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Moderate
  • Technique Smoking
  • Preparation Time 7 hours 50 minutes
  • Cooking Time 5 hours
  • Yield 6 - 8 servings
As seen on Dinner At Tiffani's
Ingredients
  • BRISKET:
  • 1+½ tablespoons Chilli powder
  • 1+½ tablespoons Dark Brown Sugar
  • ¾ tablespoon Garlic powder
  • ¾ tablespoon Onion powder
  • 1+½ teaspoons Cayenne Pepper
  • 1+½ teaspoons Cumin
  • Kosher Salt and Coarsely Ground Black Pepper
  • 2.72 kilograms Beef Brisket, trimmed
  • 1 cup Apple juice
  • TIFFANI'S BARBECUE SAUCE:
  • 2 tablespoons Dark Brown Sugar
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon crushed Red Pepper flakes
  • 3 cups Ketchup
  • 1½ cups Apple Cider Vinegar
  • 1 teaspoon Worcestershire sauce
  • Kosher Salt
Method

Special equipment: a smoker, soaked wood chips and disposable loaf pan

  1. For the brisket:
  2. In a small bowl, combine the Chilli powder, brown sugar, garlic powder, onion powder, cayenne and cumin, 1 1/2 tablespoons salt and 1 1/2 tablespoons pepper. Rub the dry mixture all over the brisket and then tightly wrap it in plastic wrap. Refrigerate at least 6 hours or overnight
  3. Unwrap the brisket and let it come to room temperature while you set up the smoker. Prepare a smoker with charcoal and soaked wood chips according to the manufacturer's instructions. Heat it to 190 to 225 degrees F. Place a disposable loaf pan filled with the apple juice and some water inside of the smoker to help maintain a moist environment. Place the room-temperature brisket off of the direct heat, close the lid, and cook, regularly checking the fire and adding additional chips if needed. Do not move or poke the meat with a fork except to check the internal temperature. Cook until the meat is tender and an instant-read thermometer inserted into the center of the brisket registers an internal temperature of 180 to 185 degrees F, 4 to 5 hours
  4. Remove the brisket from the smoker and let rest for 30 minutes before slicing and serving with barbecue sauce
  1. For Tiffani's barbecue sauce:
  2. Meanwhile, put the sugar, garlic powder, cayenne and red pepper flakes in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and 1/2 teaspoon salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes

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