Brisket in Smoker

By kimfitz

Ingredients

• Seasoning Paste:
• 1 12-lb. brisket
• 1/2 Cup Dijon-style mustard
• 1/2 Cup dark brown sugar
• 2 cloves fresh garlic, minced
• apple juice
• Rub:
• 1/4 Cup HUNGARIAN-STYLE SWEET PAPRIKA (if roasting in the oven, use 2 TB. SMOKED SPANISH PAPRIKA and 2 TB. HUNGARIAN-STYLE SWEET PAPRIKA)*
• 3 TB. GRANULATED GARLIC POWDER
• 3 TB. CELERY SALT
• 2 TB. salt
• 2 TB. packed brown sugar
• 2 TB. GROUND CUMIN
• 2 TB. MEDIUM HOT CHILI POWDER
• 2 TB. sugar
• 1 TB. MEXICAN OREGANO
• 1 TB. FRESHLY GROUND BLACK PEPPER
• 1 TB. FRESHLY GROUND WHITE PEPPER
• 2 TB. CAYENNE PEPPER (for oven 2 TB. CHIPOTLE SMOKED PEPPER)*
• Mop Sauce:
• 1 qt. apple juice or cider
• 1 Cup cider vinegar
• 1 TB. salt
• 4 Cups (or more) oak/mesquite chips or chunks, soaked in water for 4 hours (the Culps like to use mesquite chunks and place 3 or 4 on the charcoal at a time)

Preparation

Step 1

Place the brisket in a foil or ceramic roasting pan. To make the seasoning paste, place the mustard, sugar and garlic in a mixing bowl. Stir in enough apple juice to make a paste. Spread the mixture over the brisket on both sides. Let the brisket rest.

Combine the ingredients for the rub in a bowl and mix. Rachel writes, "In Texas we like a little kick to our food, but if you're not in the mood for spicy omit the CAYENNE PEPPER and use REGULAR CHILI POWDER." Sprinkle the rub over the brisket on both sides. Cover the brisket and marinade in the fridge over night.

Make the mop sauce: Combine the apple juice, vinegar and salt in a large bowl and whisk until the salt crystals are dissolved.

Set up the smoker to 275° and place one cup of the drained oak/mesquite chips with the charcoal. Place the meat, fat side up, on the grill over indirect heat. Cook until browned, about 31/2 to 4 hours. The internal temperature should be about 165°. Replenish wood and charcoal to maintain a constant temperature. Baste the meat with mop sauce every hour. After the meat is browned, wrap the brisket in heavy-duty foil. Continue cooking for another 31/2 to 4 hours. Partially unwrap the brisket to test for doneness; don't spill the juices. When the inside temperature reaches 190° the brisket is done. Transfer the brisket to a cutting board and let rest for 20 minutes. Slice the meat across the grain. Spoon juices over the top and enjoy.

*Polar vortex version: Here in Wisconsin it was -10° on brisket-cooking day-no way to keep a grill/smoker going outside for 8 hours. We switched some of the paprika for smoked paprika and all of the cayenne for smoked chipotle pepper, and cooked the brisket at 275° for 8 hours, covering it with foil after the first 4 hours. Not the same as true smoking, of course, but it was delicious!

Prep. time: 15 minutes plus overnight marinating time
Cooking time: 8 hours
Serves: 20-24