This brisket rub is adapted from the recipe found at food.com. Here’s how to make it.
Start by mixing all the rub ingredients together. This includes everything but the beef broth. This is a wet rub, so it will come out as more of a paste. Set it aside.
Liberally inject the brisket with beef broth. Inject it about every inch.
Fire up your smoker at 225 degrees. Once stabilized, put the brisket into it. Toss in a
handful of wood chips (soak them for 30 minutes in advance.) Mop it with beef broth and toss in additional wood chips every 30 minutes or so.
At about 3 hours in, your brisket should be about 150 degrees. At this point, mop it with beef
broth and wrap it in tin foil. Put it back on the smoker.
Repeat this step about every 90 minutes.
Once your brisket hits 195 degrees, it is ready to be pulled. All that’s left is the finishing
step. Fire up a kettle grill; make sure the grate gets hot.
Mix up another batch of the rub. Apply it to the finished brisket. Quickly sear it on each side. Pull it, let it rest 10 minutes, cut it, and serve.
- 32 ounces of beef broth
Rub. You’ll need these ingredients twice.
- 6 tablespoon/45 mL brown sugar
- 4 tablespoons/30 mL cayenne
- 4 or 5 tablespoons/30 mL Worcestershire sauce
- 2 tablespoons chipotle
- 5 tablespoons cloves garlic crushed
- 2 tablespoon/15 mL paprika
- 2 tablespoon/15 mL salt
- 2 tablespoon/15 mL Tabasco
- 2 tablespoon/15 mL onion powder
- 2 tablespoon/15 mL black pepper
- 2 teaspoon/5 mL cumin