Hot and Spicy Smoked Brisket

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 05/21/21
Spicy Brisket Rub
Regarding BBQ, Inc.
Prep: 15 mins
Cook: 10 hrs
Total: 10 hrs 15 mins
Servings: 8 to 10 servings
Yield: 1 beef brisket
Nutrition Facts (per serving)
1364 Calories
85g Fat
12g Carbs
132g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 1364
% Daily Value*
Total Fat 85g 108%
Saturated Fat 33g 167%
Cholesterol 481mg 160%
Sodium 2197mg 96%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 132g
Vitamin C 1mg 4%
Calcium 113mg 9%
Iron 13mg 71%
Potassium 1269mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like your brisket on the spicy side, then this recipe is for you. However, you can adjust the cayenne to suit your taste. Use the flavorful brisket tips to enhance a pot of barbecued beans. Absolutely delicious!

Ingredients

  • 8 to 10 pounds beef brisket

For the Rub:

  • 1/3 cup paprika

  • 1/4 cup black pepper

  • 1/4 cup brown sugar, packed

  • 3 tablespoons salt

  • 3 tablespoons chili powder

  • 2 tablespoons garlic powder

  • 2 tablespoons onion powder

  • 1 tablespoon cayenne, or less to taste

Steps to Make It

  1. Gather the ingredients.

  2. Preheat smoker and add wood chips of your choice. Clean and dry the brisket. Combine rub ingredients and apply onto brisket.

  3. Place brisket in the smoker for 8 to 10 hours. Keep the smoker temperature at about 225 F (110 C). To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in the oven at 180 to 200 F (80 C to 95 C) for the last two hours. Typically after 8 to 10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.

  4. Take brisket off of heat and allow to sit for 20 minutes before slicing.