Spicy Smoked Beef Brisket

A spicy dry rub and a beer- and hot sauce-based finishing glaze adds amazing flavor to this smoked brisket recipe.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 200 Calories

Ingredients

• 2 tablespoons white sugar
• ½ teaspoon ground cinnamon
• ¼ cup brown sugar
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• ½ cup beer
• ¼ cup salt
• ½ medium onion, chopped
• aluminum foil
• 1 (5 pound) beef brisket
• 2 tablespoons granulated garlic
• 1 teaspoon cayenne pepper, or more to taste
• 2 tablespoons black pepper
• ¼ cup ground paprika
• wood chips
• ½ cup Hot Chili/Red Pepper Sauce

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.