Smoked Beef Brisket

I love the flavor of real barbecue – meat smoked slowly over real wood. My husband is the master of our smoker.

We decided to give some brisket a try. And, at the same time, he smoked some mushrooms, garlic, bologna chub and longaniza chorizo.

Now that brisket shrunk up a lot – I suggest you plan on about 1 pound per person! And by the way, that smoked bologna chub was incredible! But, I digress.

Here is how we made our really tasty, really smokey, beef brisket!

How to Do it:

Mix all the spices together well in a bowl.

Cross cut the fat side of the roast, through the fat to the meat so the rub will permeate into the meat.

Completely cover the entire surface of the brisket with the spices and refrigerate for about 3 to 4 days.

Take the brisket from the refrigerator and shake off the excess spices (do not rub off). Place in smoker and cook according to the direction on your smoker. Time varies. We cooked ours for about 4 hours in the smoker and an additional 2 hours in the oven at 275 degrees.

Let set for about 5 minutes, then slice and enjoy. You can add barbeque sauce if you like and eat it on a sandwich or just on the plate with some sides.

© Copyright 2018 The Lazy Gastronome

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Smoked Beef Brisket

Deliciously smoked, cooked slow and delicious. Make sure you make enough. You'll want to eat a lot!

Course: Main Course

Cuisine: Barbecue

Keyword: barbecue, bbq, beef, brisket, slow cooked, smoked

Author: HelenFern

Ingredients

• 2 - 3 pound beef brisket
• 2 Tablespoons brown sugar
• 1 Tablespoon smoked paprika
• 2 Tablepoons regular chili powder
• 1 Tablespoon lemon pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• 1 Tablespoon garlic powder
• 1/2 Tablespoon ground cumin
• 2 Tablespoons dried parsley
• 1 Tablespoon onion powder
• 1/2 Tablespoon garlic salt
• 1 Tablespoon dry mustard

Instructions

1. Mix all the spices together well in a bowl.

2. Cross cut the fat side of the roast, through the fat to the meat so the rub will permeate into the meat.

3. Completely cover the entire surface of the brisket with the spices and refrigerate for about 3 to 4 days.

4. Take the brisket from the refrigerator and shake off the excess spices (do not rub off). Place in smoker and cook according to the direction on your smoker. Time varies. We cooked ours for about 4 hours in the smoker and an additional 2 hours in the oven at 275 degrees.

5. Let set for about 5 minutes, then slice and enjoy. You can add barbeque sauce if you like and eat it on a sandwich or just on the plate with some sides.

Below are some of the items we used to create this amazing brisket!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Your support is greatly appreciated!