Smoky Spicy Beef Brisket

Follow our step-by-step guide on how to make Smoky Spicy Beef Brisket.

1. Step 1

   Begin by allowing your brisket to reach room temperature, which should take about an hour.

2. Step 2

   In a small bowl, combine paprika, salt, white sugar, black pepper, chili powder, cumin, garlic powder, cayenne pepper, and cinnamon to create a flavorful dry rub.

3. Step 3

   Generously coat the brisket with this spice blend and let it rest at room temperature while you prepare your smoker.

4. Step 4

   Preheat your smoker to a steady temperature between 225°F and 250°F for indirect heat.

5. Step 5

   Follow the manufacturer's guidelines to add wood chips to the charcoal, and place a small cast iron pan filled with water over the heat source to maintain moisture.

6. Step 6

   Position the brisket, fat-side up, on a wire rack approximately 8 inches from the heat.

7. Step 7

   Smoke the brisket for one hour, ensuring the internal temperature of the smoker stays between 200°F and 225°F.

8. Step 8

   After the first hour, add 12 to 15 charcoal briquettes, replenish the wood chips, and top off the water in the pan.

9. Step 9

   Continue smoking for another hour.

10. Step 10

    Next, wrap the brisket in aluminum foil, refresh the charcoal, wood chips, and water, and smoke for an additional hour.

11. Step 11

    While the brisket smokes, whip up a finishing sauce by mixing hot chili sauce, beer, brown sugar, and chopped onion in a bowl.

12. Step 12

    Once the brisket has finished smoking, carefully remove it from the smoker and place it on a fresh sheet of aluminum foil.

13. Step 13

    Unwrap the brisket, taking care to avoid the hot steam, and pour the finishing sauce over the meat.

14. Step 14

    Tightly re-wrap the brisket with both sheets of foil and return it to the smoker.

15. Step 15

    Continue smoking until an instant-read thermometer inserted into the thickest part registers at least 160°F, which should take about another hour.

16. Step 16

    Finally, remove the brisket from the smoker and let it rest in the foil for 45 minutes before slicing.

17. Step 17

    For the best texture, slice the brisket against the grain and savor the rich, smoky flavors that you’ve created.

18. Step 18

    Enjoy your culinary masterpiece!.