Stove Top Smoker New Beef Brisket Bbq Sauce Recipe
Elevate your BBQ game with this mouthwatering Stove Top Smoker Beef Brisket recipe, featuring a rich, smoky flavor and a tangy homemade BBQ sauce. Perfect for those without access to an outdoor smoker, this recipe makes use of a convenient stove-top smoker to infuse tender brisket with deep hickory or applewood notes. A perfectly balanced dry rub of smoked paprika, brown sugar, and garlic powder sets the stage for bold flavor, while a quick simmer yields a luscious BBQ sauce made from ketchup, molasses, and apple cider vinegar. After a slow-and-low cook, the brisket delivers melt-in-your-mouth goodness with every bite. Serve this smoky masterpiece with the sauce drizzled on top or as a dipping companion for the ultimate BBQ experience. Ideal for weekend feasts, this crowd-pleaser pairs beautifully with classic sides like coleslaw or cornbread.
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Recipe Information
Ingredients
- 3 lbs beef brisket
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp brown sugar
- 0.5 cup wood chips for smoking (hickory or applewood)
- 1 cup ketchup
- 0.25 cup apple cider vinegar
- 2 tbsp molasses
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 0.5 tsp ground black pepper (for BBQ sauce)
- 0.5 tsp kosher salt (for BBQ sauce)
Instructions
Begin by trimming excess fat from the brisket, leaving about 1/4-inch of fat for flavor.
In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to create a dry rub.
Thoroughly rub the brisket with the dry rub, ensuring an even coating. Wrap the brisket in plastic wrap and refrigerate for at least 2 hours or up to overnight for best flavor.
Prepare your stove-top smoker according to the manufacturer’s instructions. Add 1/2 cup of wood chips to the smoker. For hickory or applewood chips, soak in water for 30 minutes prior to use.
Place the brisket on the smoking rack. Cover the smoker tightly to trap the smoke.
Set the smoker over medium heat. Once it starts to smoke, reduce the heat to low and allow the brisket to smoke for 3 hours, checking occasionally to ensure the smoke is steady.
While the brisket smokes, prepare the BBQ sauce. In a small saucepan over medium heat, combine ketchup, apple cider vinegar, molasses, Dijon mustard, Worcestershire sauce, ground black pepper, kosher salt, and optional hot sauce.
Simmer the BBQ sauce for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
After 3 hours of smoking, preheat your oven to 275°F (135°C). Remove the brisket from the smoker and wrap it tightly in aluminum foil.
Place the wrapped brisket on a baking sheet and transfer it to the preheated oven. Cook for an additional 1 hour, or until the internal temperature reaches 200°F (93°C) for tender, juicy meat.
Remove the brisket from the oven and let it rest, still wrapped, for 20 minutes.
Slice the brisket against the grain into thin slices. Serve with the homemade BBQ sauce on the side or generously smothered on top.
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 9564 mg | 416% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 92.0 g | ||
| Protein | 402.3 g | 805% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 315 mg | 24% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 4917 mg | 105% | |
*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.
