Chile Rubbed Beef Brisket Recipe
Chile-rubbed and smoked to perfection, sliced to order.
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Ingredients
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Beef Brisket
Method
Preparation and Cooking
- 1
Prepare the Rub
In a medium bowl, combine brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper. Mix well.
- 2
Rub the Brisket
Pat the beef brisket dry with paper towels. Rub the olive oil over the brisket, then generously apply the spice rub all over the meat, ensuring it is well coated. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).
- 4
Smoke the Brisket
Remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes. Place the soaked wood chips in the smoker box or directly on the hot coals. Place the brisket in the smoker, fat side up, and smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C).
- 5
Rest and Slice
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Slice against the grain and serve.