Wood Chick's BBQ Smoked Beef Brisket

Recipe courtesy Lee Ann Whippen
TOTAL TIME: 15 hr 55 min
Prep: 40 min
Inactive Prep: 8 hr 15 min
Cook: 7 hr
 
YIELD: 10 to 12 servings
LEVEL: Intermediate

ingredients

  • 6 cups hickory chips
  • 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 BRISKET BBQ SAUCE:
WOOD CHICK'S BEER BASED MOP SAUCE:
  • 1 tablespoon BBQ dry rub
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon coarsely ground black pepper
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Directions

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

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  • on May 29, 2014

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    Done this Brisket about 6 or 7 times. Comes out great every time. Big raves from friends and family. Its a lot of work but well worth it. I always make plenty the BBQ sauce and save it in a mason jar for future use. A must try.

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