Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.


Recipe Summary test

15 mins
4 hrs
1 hr 45 mins
6 hrs
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dry Rub:
Finishing Sauce:


Instructions Checklist
  • Bring brisket to room temperature early in the morning, about 1 hour.

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

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

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

  • Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and 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 and return to the smoker.

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

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

Cook's Notes:

Use your favorite wood chips.

If you have a lot of time, place the meat 18 inches away from the fire. The further away, the longer it takes to cook, but it will end up with a pinker, more smoky color.

Nutrition Facts

200 calories; protein 21.5g; carbohydrates 16.4g; fat 5.4g; cholesterol 45.6mg; sodium 3608.8mg. Full Nutrition

Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
WOW! This is almost exactly my rub. I use brown sugar instead of white and I use granulated onion and granulated garlic. My optional add-ins are cinnamon, allspice, ground cloves or nutmeg. Nice to see someone else using those types of spices usually used in sweet baked goods. Great minds ....... and all that. ;-) Read More
Rating: 4 stars
Excellent rub I use it on other meats Read More