Texas Style Smoked Brisket with moppin' sauce

Beth Streeter

By
@bakeratheart

This is the first recipe I ever made with my smoker and everyone loved it including my kids!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4 to 6

Prep:

15 Min

Cook:

6 Hr

Ingredients

1
6 to 7 pound brisket

RUB INGREDIENTS

1/4 c
paprika
2 Tbsp
chili powder
2 Tbsp
kosher salt
3 Tbsp
brown sugar
2 Tbsp
cumin
1 Tbsp
black pepper
2 tsp
ground coriander
2 tsp
oregano, dried

MOPPIN' SAUCE

12 oz
of your favorite beer
12 oz
water
1 Tbsp
paprika
2 Tbsp
cider vinegar
1 tsp
hot sauce
1 tsp
losher salt
2 clove
garlic, crushed
1
medium onion chopped fine
1/4 c
light vegetable oil

Directions Step-By-Step

1
Combine all ingredients for the rub and rub all over your brisket wrap in foil and let sit overnight.
2
Combine all ingredients of the moppin sauce together and mix well.
3
Bring your smoker up to 220. I used hickory chips, but you can use mesquite, white birch, or apple wood.
4
Place brisket in smoker fat side up. Smoke 1 hour per pound using the moppin' sauce every half hour. Or until internal temperature reads 190 to 200 degrees.
5
I used a vertical water smoker if you don't use one with water wrap it in foil after 4 or 5 hours so that it stays moist.
6
Serve with baked potato and veggies and enjoy!

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy