Wood Chick's BBQ Smoked Beef Brisket

  • Level: Intermediate
  • Total: 15 hr 55 min
  • Prep: 40 min
  • Inactive: 8 hr 15 min
  • Cook: 7 hr
  • Yield: 10 to 12 servings
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Ingredients

Wood Chick's Mustard Sauce:

Wood Chick's Beer Based Mop Sauce:

Wood Chick's Brisket BBQ Sauce:

Directions

Special equipment:
6 cups hickory chips
  1. Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
  2. Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
  3. 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.
  4. 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.
  5. 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:

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

Wood Chick's Beer Based Mop Sauce:

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

Wood Chick's Brisket BBQ Sauce:

  1. 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.

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