Name: Smoked Brisket
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 20 servings
Cuisine: North America, Southern
Ingredients: 2 tablespoons olive oil; 1 fresh beef brisket (7 to 8 pounds); RUB:; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons chili powder; 1 tablespoon ground mustard; 1 tablespoon ground cumin; 1 tablespoon paprika; 1 tablespoon smoked sea salt; MOP SAUCE:; 2 cups beef broth; 1/4 cup olive oil; 2 tablespoons Worcestershire sauce; 2 tablespoons hickory-flavored liquid smoke

This smoked brisket recipe is always a crowd favorite—it really melts in your mouth! —Jodi Abel, La Jolla, California

Ingredients

2 tablespoons olive oil

1 fresh beef brisket (7 to 8 pounds)

RUB:

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons chili powder

1 tablespoon ground mustard

1 tablespoon ground cumin

1 tablespoon paprika

1 tablespoon smoked sea salt

MOP SAUCE:

2 cups beef broth

1/4 cup olive oil

2 tablespoons Worcestershire sauce

2 tablespoons hickory-flavored liquid smoke

Instructions

1 Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill.

2 Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 hours longer.

3 Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.