Spicy Smoked Beef Brisket

A spicy dry brisket rub, plus a beer- and hot sauce-based finishing glaze, adds amazing flavor to this smoked brisket recipe.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 200 Calories

Ingredients

• 2 tablespoons white sugar
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• aluminum foil
• 1 (5 pound) beef brisket
• 2 tablespoons granulated garlic
• 1 teaspoon cayenne pepper, or more to taste
• 2 tablespoons black pepper
• wood chips
• 0.5 teaspoon ground cinnamon
• 0.5 cup beer
• 0.25 cup brown sugar
• 0.5 medium onion, chopped
• 0.25 cup salt
• 0.25 cup ground paprika
• 4 ounces of chili sauce (such as Frank's Red Hot Slammin' Sirachai)

Recipe Instructions

Step 1

Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

Step 2

Bring brisket to room temperature, about 1 hour.

Step 3

Whisk paprika, salt, white sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon together in a small bowl for dry rub. Apply rub liberally to entire brisket; leave at room temperature while preparing the smoker.

Step 4

Place brisket, fat-side up, onto wire rack about 8 inches away from the fire; smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees C). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 hour more. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 hour more.

Step 5

Meanwhile, combine hot chili sauce, beer, brown sugar, and onion for finishing sauce. Remove brisket from the smoker; 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; return to the smoker.

Step 6

Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 hour more.

Step 7

Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) for indirect heat. Add wood chips to the charcoal according to manufacturer's directions; place a small cast iron pan of water over the fire.