Smoked Brisket
fromtasteofhome.comwww.tasteofhome.com/recipes/smoked-brisket/print
This smoked brisket recipe is always a crowd favorite—it really melts in your mouth! —Jodi Abel, La Jolla, California
Ingredients
Instructions
Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill.
Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 hours longer.
Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition
- Calories
- 252 calories
- Fat Content
- 11g fat (3g saturated fat)
- Cholesterol Content
- 68mg cholesterol
- Sodium Content
- 472mg sodium
- Carbohydrate Content
- 2g carbohydrate (0 sugars
- Fiber Content
- 1g fiber)
- Protein Content
- 33g protein. Diabetic exchanges: 4 lean meat.
