Smoked Brisket

I was going through the blog and realized I hadn't posted a good smoked brisket preparation yet.  Good barbecue is my favorite food, I could eat it every day.  Brisket does take some practice, but when done right it is out of this world.  I got this recipe and preparation from Grill Master Lee Ann Whippen, she has won numerous National Championships over the years.

6 cups hickory chips
8 to 9 pounds beef brisket, choice grade
Dry rub, recipe follows
Mustard Sauce, recipe follows
Beer Based Mop Sauce, recipe follows
Brisket BBQ Sauce, recipe follows

Dry Rub:
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin

Mustard Sauce:
1 cup yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/2 teaspoon hot sauce

Beer Based Mop Sauce:
3/4 cup cider vinegar
12 ounces beer
1/4 cup water
1/4 cup vegetable oil
1 tablespoon BBQ dry rub
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper

Brisket BBQ Sauce:
1/2 cup finely chopped onions
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

The first step is to trim the fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.

The next day, preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain chips.

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°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.

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.

Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.

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

Beer Based Mop Sauce:
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Brisket BBQ Sauce:
In a medium to large saucepan, sauté 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.