1 6 to 10 lb Beef brisket
– Marinade –
3 cups Beef stock
3/4 cup Worcestershire sauce
1/2 cup Ketchup
1/2 cup Lemon juice fresh
2 tablespoons Yellow mustard
1 tablespoon Asian chili paste
1 tablespoon Chili powder
1 teaspoon Celery seed ground
2 teaspoons Seasoning salt
1 teaspoon Cumin
1 teaspoon Granulated onion
– Rub –
1 1/4 cups Light brown sugar
1/2 cup Kosher Salt
1/4 cup Garlic salt
1/4 cup Seasoning salt
1/4 cup Granulated onion
1/4 cup unseasoned chili powder
1/4 cup Paprika
1/4 cup Black pepper
2 tablespoons Lemon pepper
1 tablespoon Cayenne pepper
– Sauce –
1 medium Onion quartered
1/4 cup Water
1 cup Ketchup
2 tablespoons Cider Vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dijon mustart
5 tablespoons Molasses
1 teaspoon Hot pepper sauce
2 tablespoons Vegetable oil
1 teaspoon Garlic minced
1 teaspoon Chili powder
1/4 teaspoon Cayenne pepper
In a large saucepan combine all the marinade ingredients and bring to a boil.
Reduce heat and simmer for 10 min., then set aside to let cool.
Marinate brisket for 4 to 6 hours in the fridge. Remove from marinade and
dry with paper towels, then let set for 30 min. Reserve marinade for basting.
Trim excess fat leaving a 1/2 inch layer. Be careful and don’t cut into the meat.
In a medium size bowl combine all the rub ingredients and apply rub just before
placing the meat in the smoker.
Load the smoker with wood chips and preheat to 250. Reduce heat to 225.
Place the brisket into the smoker and cook for 4 hours or so and a bark
begins to form. Apply marinade every hour to prevent the meat from drying out.
When the internal temperature is 165 wrap the meat in aluminum foil. Continue
until internal temperature is 195. Remove the brisket and let set in foil for 15 min.
For the sauce pulse onion and water in a food processor for 30 seconds. Strain
to obtain 1/2 cup juice. In a medium bowl whisk together the onion juice, ketchup,
vinegar, Worcestershire, mustard, molasses and hot pepper sauce and set aside.
In a large saucepan heat oil at medium heat until simmering. Add garlic, chili
powder, cayenne pepper and cook for 30 seconds. Whisk in ketchup mixture
and bring to a boil. Reduce heat to medium low and simmer uncovered until
thickened usually taking about 25 min. Cool sauce to room temperature before
Note: Normally you will have marinade left. We liked the taste of it so well I put it
back on the stove and bring to a boil to kill any bacteria, and use it for the sauce.
In fact we liked the sauce so well I did the same for a pork loin, and it was good as well.