Smoked Brisket With Southwestern Wet Rub

Smoked Brisket with Southwestern Wet Rub

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Prep: 15 mins
Cook: 10 hrs
Total: 10 hrs 15 mins
Servings: 10 to 12 servings
Nutritional Guidelines (per serving)
1114 Calories
70g Fat
5g Carbs
109g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 1114
% Daily Value*
Total Fat 70g 90%
Saturated Fat 28g 138%
Cholesterol 401mg 134%
Sodium 824mg 36%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 109g
Vitamin C 2mg 10%
Calcium 75mg 6%
Iron 10mg 54%
Potassium 952mg 20%
*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.)

The rub used for this smoked brisket should be prepared as a thick paste, which will help it adhere to the meat. Flavorful and delicious, this smoked brisket will quickly become a favorite. It's paired well with a side of your favorite vegetables (steamed asparagus is a great choice) and some delectable mashed potatoes. This will definitely be a dish your whole family will be asking you to cook for dinner again and again.

You will need wood chips for your smoker for this recipe.

Ingredients

  • 1 (8 to 10-pound) beef brisket

For Rub:

  • 3 tablespoons (45 milliliters) brown sugar

  • 2 tablespoons (30 milliliters) ground cayenne pepper

  • 2 tablespoons (30 milliliters) Worcestershire sauce

  • 1 tablespoon (15 milliliters) ground paprika

  • 1 tablespoon (15 milliliters) salt

  • 1 tablespoon (15 milliliters) onion powder

  • 1 tablespoon (15 milliliters) ground black pepper

  • 1 tablespoon (15 milliliters ) Tabasco sauce

  • 1 teaspoon (5 milliliters) ground cumin

Steps to Make It

  1. Preheat smoker and add wood chips (follow your instruction manual).

  2. Clean and dry the brisket.

  3. Combine rub ingredients and apply them onto brisket.

  4. Place brisket in the smoker for 8 to 10 hours.

  5. Keep the smoker temperature at about 220 F/105 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 to 90 C for the last two hours.

  6. 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.

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

  8. Serve and enjoy!

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