BBQ Brisket
This bold and flavorful BBQ Brisket is coated in a robust spice rub and slow-smoked to perfection, while being basted with a rich, aromatic dark beer mop. The result is juicy, tender meat with a smoky crust and deep, complex flavor—perfect for any BBQ lover.
Ingredients
Spice Rub
1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne pepper
Brisket
1 whole beef brisket (5 to 6 pounds), trimmed but with at least a 1/4-inch fat cap
Dark Beer Mop
1 large red onion, chopped
4 cloves garlic, minced
2 serrano chiles, chopped
4 bottles dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Spice Rub
In a small bowl, combine ancho chili powder, paprika, cumin, dry mustard, salt, and cayenne. Mix well.
2. Season the Brisket
Rub the spice mixture evenly all over the brisket.
Place the brisket on a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor.
3. Make the Dark Beer Mop
In a medium saucepan, combine red onion, garlic, serrano chiles, dark beer, brown sugar, and bay leaves.
Season with salt and pepper.
Bring to a simmer over medium heat and cook for 15 minutes.
Remove from heat and let cool slightly before using.
4. Smoke the Brisket
Preheat your smoker according to the manufacturer’s instructions to maintain a steady 225–250°F (107–121°C).
Place the brisket fat side down on the smoker rack.
Smoke for 4 to 5 hours, or until the brisket is extremely tender and a meat thermometer reads at least 195–203°F (90–95°C) internally.
While Smoking:
Baste the brisket every 30 minutes with the dark beer mop to build flavor and retain moisture.
5. Rest and Serve
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Slice against the grain and serve with extra mop or your favorite BBQ sauce on the side.
- Pro Tip
Wrap the brisket in butcher paper after 3 hours of smoking to lock in moisture while still allowing smoke to penetrate. This helps develop a perfect bark without drying out the meat.
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