Wood Chick's BBQ Smoked Beef Brisket takes approximately 15 hours and 55 minutes from beginning to end. One serving contains 726 calories, 65g of protein, and 30g of fat. This gluten free recipe serves 12 and costs $4.94 per serving. Not a lot of people really liked this main course. A mixture of allspice, hot sauce, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Hanukkah. 9 people were impressed by this recipe. It is brought to you by Foodnetwork. This recipe is typical of Jewish cuisine. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Users who liked this recipe also liked Smoked Beef Brisket: Texas BBQ Classic, Smoked Beef Brisket, and Smoked Beef Brisket.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 915 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: 6 cups hickory chips Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain. Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight. Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce. After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F. Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

Step by step:

1. Special equipment: 6 cups hickory chips

2. Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water.

3. Drain.

4. Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.

5. Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce.

6. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F.

7. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.

8. After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.

9. Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.

10. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

11. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

12. In a medium to large saucepan, saute the onions in the butter over medium heat until soft.

13. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

Nutrition Information: