Smoked brisket

Votes: 1

Time: 8 hours 50 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1103, total fat 76 G., saturated fats 31 G., proteins 62 G., carbohydrates 41 G., fiber 2 G., cholesterol 320 mg, sodium 1211 mg, sugar 31 G.

Smoking beef brisket takes much longer than braising, but the results are worth it! This recipe involves rubbing the meat with a dry spice mix and marinating it overnight to create a flavorful and tender cut of beef. The brisket is then smoked for 4-5 hours. While the meat is smoking, you can prepare a sweet and spicy barbecue sauce, which makes a wonderful complement to the flavorful beef.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brisket

1.5 tbsp. chili powder
1.5 tbsp dark brown sugar
3/4 tbsp garlic powder
3/4 tbsp onion powder
1.5 tsp cayenne pepper
1.5 tsp cumin
Beef brisket (brisket) weighing 2.5 kg, trim off excess fat
1 cup of apple juice
Special equipment: smoker, soaked wood chips and a disposable bread pan

Barbecue sauce

1/4 cup + 2 tablespoons dark brown sugar
0.5 tsp garlic powder
1/4 tsp cayenne pepper
1/4 teaspoon crushed red pepper flakes
3 tbsp. ketchup
1.5 cups apple cider vinegar
1 teaspoon Worcestershire sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, garlic powder, chili seasoning, brown sugar, dry marinade, apple juice, barbecue sauce

Cooking the dish according to the recipe:

Brisket:

In a small bowl, combine the chili powder, brown sugar, garlic powder, onion powder, cayenne pepper, and cumin. Add 1.5 tablespoons of salt and 1.5 tablespoons of black pepper. Rub the dry mixture over the entire surface of the meat, then wrap it tightly in plastic wrap. Refrigerate for at least 6 hours or overnight.
Unwrap the brisket and let it come to room temperature while you preheat the smoker. Preheat the smoker with charcoal and wood chips according to the manufacturer's instructions to 90°C-110°C. Place a disposable loaf pan filled with apple juice and a small amount of water inside the smoker to maintain humidity.

Place the room-temperature brisket away from direct heat, close the smoker, and cook, checking the heat regularly and adding more wood chips as needed. Do not move the meat or poke it with a fork except to check the internal temperature. Smoke until the meat is tender and a thermometer inserted into the center of the brisket registers 180°F–185°F (82°C–85°C), 4–5 hours.
Remove the brisket from the smoker and let rest for 30 minutes, then slice and serve with barbecue sauce.

Barbecue sauce

Meanwhile, in a medium saucepan, combine the sugar, garlic powder, cayenne pepper, and red pepper flakes. Stir well to remove any lumps. Add the ketchup, apple cider vinegar, Worcestershire sauce, and 1/2 teaspoon salt and bring to a boil over medium heat. Cook, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5 minutes.

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