AuthorPatio AdventuresCategoryBeef, BrisketDifficultyAdvancedThis smoked brisket recipe is a perfect option for beginners. Don't forget the mop sauce!
Course: Main Course
Cuisine: American
Keyword: Brisket, Smoked, Z Grills
Servings: 10 People
Calories: 444 kcal
Original Author: Charbel Barker
*increase cook time by about 1-1.5 hours per pound of brisket.
Ingredients
Directions
Put smoker on smoke setting (150-180 degrees)
Cover brisket in rub on both sides
Place the brisket, fat side down, on the grill and smoke for 2 hours (spraying with the mop sauce every hour)
Remove the brisket to an aluminum foil pan, and return to the grill. Increase temperature to 225-250 degrees
Spray with the mop sauce every hour.
Continue to smoke for 4-5 hours.
Remove from the grill when the internal temperature, in the thickest part of the brisket reaches 185-190 degrees.
Let rest, lightly covered with aluminum foil or butcher paper, for 20-30 minutes at a minimum.
Cut against the grain in pencil-thin slices.
Combine all of the ingredients and whisk together until no big lumps remain.
Add to a pot and bring to a boil.
Lower heat to low and let simmer for 10 minutes.
Add to another bowl or a spray bottle to spray or brush onto the brisket while cooking.
10 servings
8 ounces
- Amount per serving
- Calories444
- % Daily Value *
- Total Fat 24g31%
- Saturated Fat 6g30%
- Cholesterol 140mg47%
- Sodium 550mg24%
- Total Carbohydrate 5g2%
- Total Sugars 3g
- Protein 47g
- Vitamin A 3mcg1%
- Vitamin C 2.3mg3%
- Calcium 3.1mg1%
- Iron 30.1mg168%
- Potassium 879mg19%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
*Recipe From My Latina Table
Ingredients
Directions
Put smoker on smoke setting (150-180 degrees)
Cover brisket in rub on both sides
Place the brisket, fat side down, on the grill and smoke for 2 hours (spraying with the mop sauce every hour)
Remove the brisket to an aluminum foil pan, and return to the grill. Increase temperature to 225-250 degrees
Spray with the mop sauce every hour.
Continue to smoke for 4-5 hours.
Remove from the grill when the internal temperature, in the thickest part of the brisket reaches 185-190 degrees.
Let rest, lightly covered with aluminum foil or butcher paper, for 20-30 minutes at a minimum.
Cut against the grain in pencil-thin slices.
Combine all of the ingredients and whisk together until no big lumps remain.
Add to a pot and bring to a boil.
Lower heat to low and let simmer for 10 minutes.
Add to another bowl or a spray bottle to spray or brush onto the brisket while cooking.
Leave A Comment