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Spicy Smoked Beef Brisket
Spicy Smoked Beef Brisket
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
360 minutes
Create a bold and flavorful smoked brisket with a spicy dry rub and a tangy beer and hot sauce glaze.
Ingredients:
  • 1 (5 pound) beef brisket
  • 0.25 cup ground paprika
  • 0.25 cup salt
  • 2 tablespoons white sugar
  • 2 tablespoons black pepper
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated garlic
  • 1 teaspoon cayenne pepper, or more to taste
  • 0.5 teaspoon ground cinnamon
  • wood chips
  • aluminum foil
  • 4 ounces of chili sauce (such as Frank's Red Hot Slammin' Sirachai)
  • 0.5 cup beer
  • 0.25 cup brown sugar
  • 0.5 medium onion, chopped
Instructions:
  • Allow the brisket to come to room temperature for about 1 hour in the early morning.
  • Combine paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon in a small bowl to create a flavorful dry rub. generously coat the entire brisket with the rub and let it sit at room temperature as you get the smoker ready.
  • Preheat your smoker for indirect heat to 225 to 250 degrees F according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
  • Place the brisket, fat-side up, 8 inches from the fire, and smoke at 200-225°F for 1 hour. Add 12-15 charcoal briquettes, wood chips, and water. Smoke for an additional hour. Wrap the brisket in foil, and continue smoking for 1 more hour, replenishing charcoal, wood chips, and water as needed.
  • Combine hot chili sauce, beer, brown sugar, and onion for finishing sauce. Unwrap brisket from the smoker, pour sauce over the meat, re-wrap tightly with foil, and return to the smoker. Be cautious of hot steam when unwrapping.
  • Continue smoking the brisket until the thickest part reaches a minimum of 160 degrees F (71 degrees C on an instant-read thermometer), approximately for 1 more hour.
  • Take the brisket out of the smoker and allow it to rest in foil for 45 minutes before slicing it against the grain to serve.

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