Smoked Red Sauced Brisket
Indulge in the smoky, tangy perfection of Smoked Red Sauced Brisket, a slow-cooked masterpiece that’s bursting with bold flavors and melt-in-your-mouth tenderness. This recipe combines a rich dry rub featuring smoked paprika, brown sugar, and garlic powder with hours of gentle smoking over fragrant hickory or oak wood chips. The result? A deeply infused, savory crust that's perfectly complemented by a luscious homemade red barbecue sauce made with apple cider vinegar, ketchup, honey, and a hint of chili powder. A true labor of love, this brisket is ideal for backyard gatherings or special occasions, serving up to 8 hungry guests. Whether basted with sauce or served on the side, every bite is a smoky-sweet celebration of barbecue at its finest.
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Recipe Information
Ingredients
- 5 pounds beef brisket, trimmed
- 2 tablespoons kosher salt
- 2 tablespoons black pepper, freshly ground
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons brown sugar
- 1.5 cups apple cider vinegar
- 2 cups ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon chili powder
- 1 teaspoon mustard powder
- 3 cups wood chips (hickory or oak recommended)
Instructions
Prepare the brisket by trimming excess fat, leaving about 1/4 inch for moisture and flavor.
In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub this mixture thoroughly over all sides of the brisket.
Wrap the brisket in plastic wrap and refrigerate for at least 8 hours or overnight to allow the seasoning to penetrate the meat.
Soak the wood chips in water for at least 30 minutes before smoking.
Preheat your smoker to 225°F (107°C) and prepare it for indirect heat cooking. Add the soaked wood chips to the smoker box or directly onto the coals, if using a charcoal smoker.
Place the brisket on the smoker grate, fat side up. Close the smoker lid and smoke for approximately 6 hours, monitoring the temperature to keep it steady at 225°F (107°C). Add more wood chips as needed to sustain smoke.
While the brisket is smoking, prepare the red barbecue sauce. In a saucepan, combine apple cider vinegar, ketchup, Worcestershire sauce, honey, chili powder, and mustard powder. Simmer over medium heat for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Set aside to cool.
After 6 hours, check the internal temperature of the brisket using a meat thermometer. When it reaches 165°F (74°C), remove it from the smoker and wrap it tightly in butcher paper or aluminum foil.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200°F (93°C), about 2 more hours.
Once the brisket has reached the desired temperature, remove it from the smoker and allow it to rest, still wrapped, for 30-60 minutes. This helps retain its juices.
Unwrap the brisket and slice it against the grain into thin slices.
Serve the smoked brisket with the red barbecue sauce on the side, or baste the slices with the sauce before serving. Enjoy!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 19.1 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 927 mg | 20% | |
*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.
