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!


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Combine all ingredients for the rub and rub all over your brisket wrap in foil and let sit overnight.

2Combine all ingredients of the moppin sauce together and mix well.

3Bring your smoker up to 220. I used hickory chips, but you can use mesquite, white birch, or apple wood.

4Place 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.

5I 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.

6Serve with baked potato and veggies and enjoy!

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy