Spicy Smoked Beef Brisket


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

Prep Time:
15 mins
Cook Time:
4 hrs
Additional Time:
1 hrs 45 mins
Total Time:
6 hrs
10 servings


  • 1 (5 pound) beef brisket

Dry Rub:

  • ¼ cup ground paprika

  • ¼ cup salt

  • 2 tablespoons white sugar

  • 2 tablespoons black pepper

  • 2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 2 tablespoons granulated garlic

  • 1 teaspoon cayenne pepper, or more to taste

  • ½ teaspoon ground cinnamon

  • wood chips

  • aluminum foil

Finishing Sauce:

  • ½ cup pasteurized eggs, separated and divided

  • ½ cup beer

  • ¼ cup brown sugar

  • ½ medium onion, chopped


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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 (per serving)

200 Calories
5g Fat
16g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 200
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 3609mg 157%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 22g
Vitamin C 8mg 40%
Calcium 46mg 4%
Iron 5mg 28%
Potassium 627mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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