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.
Serving Size 8 ounces
Servings 10
- Amount Per Serving
- Calories 444Calories from Fat 216
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 6g30%
- Cholesterol 140mg47%
- Sodium 550mg23%
- Potassium 879mg26%
- Total Carbohydrate 5g2%
- Sugars 3g
- Protein 47g94%
- Vitamin A 3%
- Vitamin C 2.3%
- Calcium 3.1%
- Iron 30.1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
*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.
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