Dark & Smokey Brisket in your BBQ Smoker

Saturday, May 1, 2010 @ 08:05 AM

3-31\2 lb brisket


2 1\2 tsp brown sugar

1 tsp curry powder

1\2 tsp cumin

1\4 tsp cinnamon

1\4 tsp nutmeg

1\4 tsp groung cloves

1\2 tsp chili powder

1\2 tsp salt

1\2 tsp cayenne pepper


1\4 cup lime juice(or juice from 1 lime)

12 oz. bottle Ginger Beer (Saranac still makes it)

3\4 cup molasses

1 cup dark rum

1-2 jalapenos,sliced

3-4 cloves of garlic,chopped

2 bay leaves

2 tsp liquid smoke

Kosher salt & black pepper to taste

Score brisket on both sides and set aside.

Combine ingredients for the rub. Blend well. Rub all over the brisket. Let rest for 1-2 hours or even over night.

Combine ingredients for sauce in a sauce pan & simmer until reduced to 1\2 or slightly thickened. Resevre 1\2 of the sauce for later.

Get your BBQ smoker or grill going or use your Crock pot BBQ Pit.If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and baste the brisket with the sauce every time you add new coals. Try not to lift the lid of the grill at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours)remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or bbq smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with the sauce on the side.

If using your Crock Pot BBQ Pit set unit to high,insert rack,place brisket with fat cap on top. Brush with sauce. Brush with sauce every 30 mins. if desired,but keep in mind that every time you lift the lid,the longer it takes to cook.Flip once during cooking process.Cook 4-5 hours until brisket becomes tender.

Slice thinly across the grain and serve with the remaining sauce.

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