Slow Smoked Beef Brisket With Rub And Marinade Recipe - Beef And Steak Marinating Recipes and Marinade Resources

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Recipes: Beef and Steak

Slow Smoked Beef Brisket With Rub And Marinade

Ingredients

Slow Smoked Beef Brisket With Rub And Marinade

1	tbsp	Coriander
1	tbsp	Cumin
1	tbsp	Dry Mustard
1	tbsp	Dry Thyme
1	tbsp	Paprika
1	tbsp	Cayenne
1/2	cup	Brown Sugar
1	tbsp	Onion Powder
1	tbsp	Garlic Powder
2	tbsp	Course Salt
		Chili Flakes To Taste (optional)
		Barbeque Smoker
1	bowl	Cool Water
12	cups	Apple Wood Smoking Chips
1	pc	Tin Foil
1	pc	8-10 Pound Brisket With Fat Cap
1/2	cup	Maple Syrup
3	tbsp	3 Tbsp Apple Cider
1/4	cup	Bourbon
1/8	cup	Lemon Juice
1	tbsp	Worcestershire Sauce
1	cup	Spicy Mustard

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Directions

Dry Rub
In a small bowl combine all rub ingredients. Mix until well combined. Place brisket on a large tray and rub the meat with the dry rub. Apply a slight pressure while rubbing to gently tear the micro fibers of meat on the out side of brisket. Allow to marinate overnight if desired or prepare bbq for smoking.
Barbeque Smoker
Soak 1/3 of the wood chips in cool water for approximately 1 hour. Drain and mix with dry chips. Separate the chips into 3 and wrap in tin foil to create 3 packages of foil wrapped chips.. Poke holes in the smoke pouches using a fork.

Prepare the barbeque for indirect heat, place one side on high and the other side off. Place 1 smoke pouch over direct heat and wait for smoke. Once smoke is achieved reduce the heat to low (220°F).

Slow Smoked Beef Brisket with Rub and Marinade
Place the brisket over indirect heat and close lid. Allow to slowly smoke changing the smoke pouch when the smoke has dissipated. Approximately every hour.
Mop
In a small bowl whisk together all the marinade ingredients until well combined.

After about 4 hours start to mop the brisket. The meat should already have a spice crust around it. Mop every 45 minutes until the brisket is cooked to the temperature of 165°F. or approximately 6 hours. Use meat thermometer to find perfect temperature. Remove from the barbeque and cover with foil.

Allow meat to rest for 15 minutes before slicing.

Ensure you slice across the grain into thin slices.