Best 9 Smoked Beef Brisket Recipes

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Steps:

• Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
• Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

SMOKED BEEF BRISKET

Steps:

• Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
• Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.

KELLY'S CROCK POT "SMOKED" BEEF ROAST OR BRISKET

Steps:

• Trim beef of any large extra fat. A little is good for flavor.
• Place the roast in the middle of a large piece of aluminum foil.
• Rub beef all over with all of the spices.
• Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
• DO NOT ADD ANY LIQUID TO THE CROCKPOT!
• Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
• Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

SMOKED CORNED BEEF BRISKET

Steps:

• Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl.
• Place brisket in a glass baking dish and rub spice mixture all over. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid. Smoke for 2 hours.
• Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
• Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

WOOD CHICK'S BBQ SMOKED BEEF BRISKET

Steps:

• Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
• Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
• Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
• After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
• Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
• Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
• Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
• In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

SMOKED BEEF BRISKET WITH SAUERKRAUT AND DUMPLINGS

Steps:

• Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour.
• Prepare smoker for a 2 hour smoke with cherry and maple woods.
• Smoke Brisket for 2 hours.
• Melt butter in a large pan and brown onion slices.
• Add brisket and sauerkraut.
• Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender.
• To prepare dumplings, sift together the flour, baking powder and salt.
• Using a pastry blender or two knives cut in the butter.
• Quickly stir in enough milk to make a soft dough.
• On a floured surface, roll dough 1/2 inch thick.
• Cut into 12 squares.
• Put the squares on top of the simmering beef and kraut.
• Cover tightly and simmer 20 minutes without removing the cover.
• Serve immediately.

SMOKED BEEF BRISKET

Steps:

• Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
• Early morning remove the brisket from refrigerator and pat dry.
• Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
• Leave brisket at room temperature for 1 hour before putting in the smoker.
• Meanwhile fire up the smoker.
• Place fat side up in a foil pan on a rack, so smoke can get around it.
• Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
• Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
• After 3 hours wrap tightly with foil and continue cooking.
• Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
• When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
• cut away excess fat and discard. Slice beef across the grain.
• Enjoy with your BBQ sauce.
• Trim fat and slice 1/4 inch slices across the grain.
• Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.

SMOKED FOUR-PEPPER BEEF BRISKET

Steps:

• Cover wood chips with water; soak 30 minutes.
• Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
• In small bowl, mix black pepper, white pepper, red pepper and lemon pepper. Rub pepper mixture into all sides of beef.
• Brush smoker rack with vegetable oil. Place beef on rack. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.