Loading Video...

Smoked Brisket

  • Level: Intermediate
  • Total: 12 hr 50 min (includes curing and resting times)
  • Active: 1 hr 20 min
  • Yield: 6 to 8 servings (and 3 1/4 cups sauce)
Share This Recipe

Ingredients

Brisket:

1 1/2 tablespoons chili powder

1 1/2 tablespoons dark brown sugar 

3/4 tablespoon garlic powder 

3/4 tablespoon onion powder

1 1/2 teaspoons cayenne pepper 

1 1/2 teaspoons cumin 

Kosher salt and coarsely ground black pepper 

6 pound beef brisket, trimmed 

1 cup apple juice 

Tiffani's Barbecue Sauce:

1/4 cup plus 2 tablespoons dark brown sugar

1/2 teaspoon garlic powder 

1/4 teaspoon cayenne pepper 

1/4 teaspoon crushed red pepper flakes 

3 cups ketchup 

1 1/2 cups apple cider vinegar 

1 teaspoon Worcestershire sauce 

Kosher salt  

Directions

Special equipment:
a smoker, soaked wood chips and disposable loaf pan
  1. For the brisket: In a small bowl, combine the chili powder, brown sugar, garlic powder, onion powder, cayenne and cumin, 1 1/2 tablespoons salt and 1 1/2 tablespoons pepper. Rub the dry mixture all over the brisket and then tightly wrap it in plastic wrap. Refrigerate at least 6 hours or overnight.
  2. Unwrap the brisket and let it come to room temperature while you set up the smoker. Prepare a smoker with charcoal and soaked wood chips according to the manufacturer's instructions. Heat it to 190 to 225 degrees F. Place a disposable loaf pan filled with the apple juice and some water inside of the smoker to help maintain a moist environment. Place the room-temperature brisket off of the direct heat, close the lid, and cook, regularly checking the fire and adding additional chips if needed. Do not move or poke the meat with a fork except to check the internal temperature. Cook until the meat is tender and an instant-read thermometer inserted into the center of the brisket registers an internal temperature of 180 to 185 degrees F, 4 to 5 hours.
  3. Remove the brisket from the smoker and let rest for 30 minutes before slicing and serving with barbecue sauce.
  4. For Tiffani's barbecue sauce: Meanwhile, put the sugar, garlic powder, cayenne and red pepper flakes in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and 1/2 teaspoon salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Sweet and Salty Desserts + More Delicious Bits Feb 13, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …