Wood Chick's BBQ Smoked Beef Brisket

Name: Wood Chick's BBQ Smoked Beef Brisket
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT7H0M0.000S
Total time: P0Y0M0DT15H55M0.000S
Yield: 10 to 12 servings
Ingredients: 8 to 9 pounds beef brisket, choice grade; Trim Tabb's Pig Powder, or your favorite BBQ dry rub; Wood Chick's Mustard Sauce, recipe follows; Wood Chick's Beer Based Mop Sauce, recipe follows; Wood Chick's Brisket BBQ Sauce, recipe follows; 1 cup yellow mustard; 1/4 teaspoon ground black pepper; 1/4 teaspoon sea salt; 1/2 teaspoon hot sauce; 3/4 cup cider vinegar; 12 ounces beer; 1/4 cup water; 1/4 cup vegetable oil; 1 tablespoon BBQ dry rub; 2 tablespoons Worcestershire sauce; 1 teaspoon coarsely ground black pepper; 1/2 cup finely chopped onions; 2 tablespoons butter; 1 cup tomato sauce; 1 cup ketchup; 1/3 cup chili sauce; 3/4 cup dark brown sugar; 1/2 cup honey; 1 cup white vinegar; 1 teaspoon allspice; 1 tablespoon dry mustard; 2 teaspoons ground black pepper; 2 teaspoons chili powder; 3 tablespoons Worcestershire sauce; 1 teaspoon garlic powder

Watch how to make this recipe.

Wood Chick's BBQ Smoked Beef Brisket

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Level: Intermediate
Yield: 10 to 12 servings

Total: 15 hr 55 min
Prep: 40 min
Inactive: 8 hr 15 min
Cook: 7 hr

Level: Intermediate
Yield: 10 to 12 servings

Total: 15 hr 55 min
Prep: 40 min
Inactive: 8 hr 15 min
Cook: 7 hr

Ingredients

8 to 9 pounds beef brisket, choice grade

Trim Tabb's Pig Powder, or your favorite BBQ dry rub

Wood Chick's Mustard Sauce, recipe follows

Wood Chick's Beer Based Mop Sauce, recipe follows

Wood Chick's Brisket BBQ Sauce, recipe follows

Wood Chick's Mustard Sauce:

1 cup yellow mustard

1/4 teaspoon ground black pepper

1/4 teaspoon sea salt

1/2 teaspoon hot sauce

Wood Chick's Beer Based Mop Sauce:

3/4 cup cider vinegar

12 ounces beer

1/4 cup water

1/4 cup vegetable oil

1 tablespoon BBQ dry rub

2 tablespoons Worcestershire sauce

1 teaspoon coarsely ground black pepper

Wood Chick's Brisket BBQ Sauce:

1/2 cup finely chopped onions

2 tablespoons butter

1 cup tomato sauce

1 cup ketchup

1/3 cup chili sauce

3/4 cup dark brown sugar

1/2 cup honey

1 cup white vinegar

1 teaspoon allspice

1 tablespoon dry mustard

2 teaspoons ground black pepper

2 teaspoons chili powder

3 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 tablespoon paprika

3 tablespoons lemon juice

3 tablespoons maple syrup

Directions

Special equipment:

6 cups hickory chips

Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.

Wood Chick's Mustard Sauce:

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Beer Based Mop Sauce:

Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Brisket BBQ Sauce:

In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.