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Smoked BBQ Brisket

Monday, 08 January 2007

Zinfandel or Carignane??? Each goes great with BBQ...why not try a bottle of both?

  • 1/2 cup ancho chili powder 
  • 2 tablespoons paprika 
  • 1 tablespoon ground cumin 
  • 1 tablespoon dry mustard 
  • 1 tablespoon kosher salt 
  • 2 teaspoons cayenne 
  • 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds 
  • Dark Beer Mop, recipe follows

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:

  • 1 large red onion 
  • 4 cloves garlic 
  • 2 serrano chiles, chopped 
  • 4 bottles of dark beer 
  • 1/4 cup dark brown sugar 
  • 2 bay leaves 
  • Salt and freshly ground pepper

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly. 

14594 S. Hwy. 101 Hopland California 95449     •     707-744-1396