A Smoked Beef Brisket with Rub and a Texas Bbq Sauce
Transform your backyard into a Texas smokehouse with this mouthwatering Smoked Beef Brisket with Rub and Texas BBQ Sauce! This recipe takes a tender, 5-pound beef brisket and elevates it with a perfectly balanced dry rub featuring smoky paprika, a hint of cayenne heat, and a touch of brown sugar for caramelized goodness. Slow-smoked to perfection over your favorite wood chips, the brisket develops a flavorful bark and juicy interior, making every bite an indulgent experience. Pair it with a zesty homemade Texas BBQ sauce, rich with ketchup, dark brown sugar, and a whisper of liquid smoke, for the ultimate barbecue feast. Ideal for entertaining, this recipe serves 8 and requires patience, but the melt-in-your-mouth results are worth every minute. Perfect for BBQ enthusiasts searching for authentic smoked brisket techniques or Texas-style barbecue sauce recipes!
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 2 tablespoons Kosher salt
- 2 tablespoons Black pepper
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 0.5 teaspoons Cayenne pepper
- 2 tablespoons Brown sugar
- 2 tablespoons Olive oil
- 0.5 cups Apple cider vinegar
- 1 cup Ketchup
- 0.5 cups Dark brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Yellow mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoons Liquid smoke (optional)
Instructions
1. Preheat your smoker to 225°F (107°C) and ensure you have your favorite wood chips (e.g., hickory, oak, or mesquite) ready for smoking.
2. Trim any excess fat on the brisket, leaving about 1/4 inch of fat for moisture during cooking.
3. In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar to create the rub.
4. Pat the brisket dry with paper towels and coat it with olive oil to help the rub adhere.
5. Generously apply the rub to all sides of the brisket, pressing it in for even coverage.
6. Place the brisket directly on the smoker grates, fat side up. Smoke the brisket for approximately 1.5 hours per pound, or until the internal temperature reaches 202°F (94°C).
7. During the cooking process, spritz the brisket every hour with a mixture of apple cider vinegar and water to maintain moisture.
8. While the brisket is smoking, prepare the Texas BBQ sauce. In a medium saucepan, combine ketchup, dark brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, chili powder, apple cider vinegar, and liquid smoke (if using). Simmer over medium heat for 15 minutes, stirring occasionally, until thickened. Adjust seasonings to taste.
9. Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
10. Slice the brisket against the grain and serve with the Texas BBQ sauce on the side.
Nutrition Facts
Calories |
6400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 13938 mg | 606% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 179.6 g | ||
| Protein | 672.0 g | 1344% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 510 mg | 39% | |
| Iron | 71.3 mg | 396% | |
| Potassium | 7447 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
