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Wood Chick's BBQ Smoked Beef Brisket
Total:
15 hr 55 min
Active:
40 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
15 hr 55 min
Active:
40 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

  • 8 to 9 pounds beef brisket, choice grade
  • Trim Tabb's Pig Powder, or your favorite BBQ dry rub
  • Wood Chick's Mustard Sauce, recipe follows
  • Wood Chick's Beer Based Mop Sauce, recipe follows
  • Wood Chick's Brisket BBQ Sauce, recipe follows
Wood Chick's Mustard Sauce:
  • 1 cup yellow mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon hot sauce
Wood Chick's Beer Based Mop Sauce:
  • 3/4 cup cider vinegar
  • 12 ounces beer
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon BBQ dry rub
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon coarsely ground black pepper
Wood Chick's Brisket BBQ Sauce:
  • 1/2 cup finely chopped onions
  • 2 tablespoons butter
  • 1 cup tomato sauce
  • 1 cup ketchup
  • 1/3 cup chili sauce
  • 3/4 cup dark brown sugar
  • 1/2 cup honey
  • 1 cup white vinegar
  • 1 teaspoon allspice
  • 1 tablespoon dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons chili powder
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • 3 tablespoons lemon juice
  • 3 tablespoons maple syrup

Directions

Special equipment: 6 cups hickory chips

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.

Wood Chick's Mustard Sauce:

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Beer Based Mop Sauce:

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Brisket BBQ Sauce:

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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